| |
Pheasant |
Chicken |
| Vitamin A |
4% |
0% |
| Vitamin C |
1% |
0% |
| Calcium |
3% |
2% |
| Iron |
10% |
6% |
To get your mouth watering, take a look at this recipe for enchiladas from our free pheasant cookbook. It’s so delicious, you might even forget how healthy it is for you—bon appétit!
Pheasant Enchiladas
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
2–3 cups diced or chopped cooked pheasant breast
1 can cream of chicken soup
1 pint sour cream (NOT low fat)
1 can chopped green chilies
2 cups shredded cheddar cheese
2 cans enchilada sauce
1 cup shredded cheddar cheese
10 flour tortillas
Mix the first group of ingredients. Pour 1 can of enchilada sauce into the bottom of the casserole dish- about 9 x 13-inch size. Put the mixed ingredients into tortillas and roll up; place in dish. Pour another can of enchilada sauce over top and sprinkle with the shredded cheese. Cover with foil and bake at 350 degrees for 30–40 min.
Most folks who try this say it’s the best wild game dish they ever had. I also make it with pheasant thighs and legs, but the breast is best. Vary the spiciness of the cheese, chilies, and enchilada sauce to fit your taste.
MacFarlane pheasant is sold online and at our store located at 2821 US 51, Janesville, WI. Drop us a line or come visit us soon!