Mesquite-Smoked Pheasant Tacos

Mesquite-smoked Pheasant Tacos

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Vicki Butts (lazyme)


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.


☆☆☆☆☆ 0 votes

20 Min
15 Min


  • 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.

    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.

Printable Recipe Card

About Mesquite-Smoked Pheasant Tacos

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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