The score? Dad 1109 vs. Husband 1.5 (there was one mystery shot & he's not claiming it)!
Plus side, (besides having a happy husband and home) we get some pheasant to eat. Down side (if you call it a down side), there is a lot! Here is a quick and easy recipe for pheasant tacos!
Ingredients:
5-6 Pheasant Breasts (thawed)
Lime Juice
1 Tbs. Butter
Salt
Pepper
Pico de Gallo
4 Roma Tomatoes
1/2 Yellow Onion
1 Green Pepper
Cilantro
1 Cup White Rice
Tortillas
Sour Cream
Avocado
1. Remove breasts & cut into approx. 1 inch pieces while raw. Place in fry pan.
2. Add butter, salt, pepper and lime juice (I used about a 5 second squeeze over the pheasant). Simmer COVERED over Med/Low to Low for 40 minutes. Stir every 5 minutes.
3. While pheasant is simmering, chop (or use food processor or blender) tomato, onion, green pepper & cilantro (to taste) separately.
4. Combine vegetables and add a 5 second squeeze of lime juice and set aside.
5. After 40 minutes, pull apart a piece of pheasant to test doneness. There should be no pink. Drain remaining juice & cut into smaller .5 inch pieces. Return to warm pan.
6. Boil 1 cup water and add white rice. Remove from heat, COVER and let sit for 10 minutes. Fluff with fork.
7. Warm 2 tortillas for 25 seconds in microwave. Add pheasant and top with 1 spoon full of white rice. Top with Pico de Gallo. Add sour cream and avocado if desired! I paired this meal with tortilla soup mix you can find in the soup isle of your grocery store!
Delicious!! Great photos.
ReplyDeleteas much as i love fashion blogs i LOVE food blogs. great job!
ReplyDeleteWish I would have read this post two days ago!!
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