Wondering what do to next with your bird? Try This:
Pheasant Burritos
2 pheasants (cut into pieces)
4 cups chicken broth
1 cup fig, plum, or apricot jam
1/4 cup sun-dried tomatoes, soaked in a little water until soft, then chopped
1/4 cup soy sauce
1/4 cup dry red wine
2 dried ancho chiles, with stems and seeds removed and then ground
2 minced garlic gloves
2 sprigs fresh thyme
salt & pepper to taste
8 large flour tortillas
Brown pheasant pieces on both sides in broiler or hot skillet. Boil remaining ingredients(tortillas excluded) in a covered sauce pan. Add the pheasant and cook on low heat for 30 minutes or until done. Let cool, then pull the meat from the bones and set aside. Stain the sauce and return to heat. Reduce over medium heat by about 1/3. salt and pepper to taste.
Serve with warm tortillas, topped with pheasant meat and sauce.
Enjoy with your favorite extras and wine, then prepare to get ready for your next pheasant hunt.
*This recipe taken from At Mesa’s Edge: Cooking and Ranching in Colorado’s North Fork Valley by Eugenia Bone.
It’s a lovely read about life in this unique area of northwestern Colorado, with some wonderful recipes using the area’s plentiful bounty. It includes some wild game recipes too.
We have some copies for sale if so interested, at https://www.abebooks.com/servlet/BookDetailsPL?bi=15507287826&searchurl=bi%3D0%26ds%3D30%26sortby%3D17%26an%3Dbone%26vci%3D97402&cm_sp=snippet--srp1--title2
You can find the full story at http://throughahunterseyes.com/pheasantful-memories/