You’ve heard me talk about how versatile pheasant can be, here is just another example of a dish that allows the natural flavor of the pheasant to shine. This dish can easily be recreated with and upland game or domestic bird.
New Mexico chilies are mild-hot with a flavor that rivals any chile out there. The best way to cook them is fireroasted and peeled. Once the skin starts to blacken you submurse in cold water and peel!
So lets get into this amazing recipe. Enjoy!
From Field To Plate
1-2 pounds pheasant shredded
- Or any other poultry
14 oz pheasant stock or chicken stock
- Homemade or store bought, I love using the bones to create my own stocks
8oz New Mexico Chiles Fire roasted diced
- You can also use canned green chilies
1 cup red onion chopped
1 cup sour cream
½ cup cilantro chopped
½ teaspoon salt
½ teaspoon cracked pepper
¾ teaspoon cumin
4 Garlic cloves minced
1 tablespoon Olive Oil
2 cans cream of chicken soup
2 cups cheddar shredded
24 corn tortillas
- Preheat oven to 375 degrees and grease a 9X12 baking dish
- In medium saucepan heat olive oil on medium heat
- Add onions and sauté for 2 minutes
- next the garlic, cilantro, cumin, salt and pepper and sauté another 1-2 minutes
- Add stock, sour cream and cream of chicken, stir well mixing all ingredients
- Bring to a boil, reduce heat and simmer for 5-10 minutes
- Remove from heat
- Pour 1 cup of sauce mixture on bottom of baking dish, followed by 6 corn tortillas
- On top of the tortillas add ½ cup pheasant, ½ cup cheese and ½ cup of sauce, repeat two more times. pheasant, cheese, sauce, tortillas.
- Pour remaining sauce over dish and top with remaining cheese then bake for 30 minutes
This dish freezes really well for future use. If freeze add 1 hour of bake time covered then 30 minutes uncovered.
If you want the crockpot recipe for pheasant or any bird for that matter let me know.