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mesquite-smoked pheasant tacos

★★★★★ 1
a recipe by
Vicki Butts (lazyme)
Grapeview, WA

Two ways to do the smoke: Make a hot fire with chunks of mesquite, or make a fire with charcoal briquettes and add a generous handful of mesquite chips to the coals just before cooking. From Best of the Best from Big Sky Cookbook.

★★★★★ 1
serves 4-6
prep time 20 Min
cook time 15 Min
method Grill

Ingredients For mesquite-smoked pheasant tacos

  • 2
    pheasant breasts
  • 1 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1/2 tsp
  • 8
    corn tortillas
  • 1 Tbsp
    vegetable oil
  • 4
    roma tomatoes, diced
  • 2 c
    lettuce, sliced
  • 4 oz
    monterey jack cheese, grated
  • 1 c
    red salsa

How To Make mesquite-smoked pheasant tacos

  • 1
    Dry the breasts with paper towels and set aside.
  • 2
    In a small bowl, combine the cumin, chili powder, salt, and pepper and stir to mix thoroughly.
  • 3
    Rub this mixture on both sides of the breasts, cover, and place in the refrigerator 30-60 minutes.
  • 4
    Preheat a propane barbecue for 10 minutes, then turn down to medium-high heat. Or.... start 40 charcoal briquettes (or mesquite chunks) and wait 25 minutes. The fire is ready when you cannot hold your hand at cooking level more than 4-5 seconds. If you are using mesquite chips over the charcoal, set them to soak for 15-20 minutes while the fire is getting hot.
  • 5
    Brush the tortillas with a small amount of oil.
  • 6
    Prepare the tomatoes, lettuce, cheese, and salsa.
  • 7
    Place the breasts on a lightly oiled grill directly over the fire and cook about 4-5 minutes to a side.
  • 8
    As the pheasant cooks, lightly brown the tortillas over the fire, about 2-3 minutes each. Stack on a serving platter and cover to keep soft.
  • 9
    When the pheasant is done, remove it from the fire and tear or slice the meat apart.
  • 10
    Divide the pheasant, tomato, lettuce, cheese, and salsa among the tortillas, fold, and eat.

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