Pheasant Chulupas

Pheasant is extremely challenging to serve because it dries out  so easily when cooked. But this is hands-down one of the best recipes I have ever used for wild birds. Using creamed soups and cheese, this recipe keeps the meat moist and delicious. We par-boil the pheasant breast until the meat is falling off the bone. One of the secrets is using chicken broth instead of water when parboiling. It gives the pheasant meat a fantastic taste.

Four whole pheasant breasts makes a huge pan to feed to entire family. Trust me, you’ll need it.

 

Ingredients:

  • 4 Pheasant breasts
  • 1 Can of cream of mushroom soup
  • 8 Cup Chicken stock
  • 2 Cans of cream of chicken soup
  • Half Cup Diced green onions
  • 1 4-ounce can of sliced black olives
  • 2 Cup Grated Monterey Jack cheese
  • 8 Flour tortillas
  • 2 Cup Grated cheddar cheese
  • 1/2 Cup Sour cream
  • 1 4-ounce can of diced chilies

Cooking instructions:

  1. Parboil the pheasant breasts in 6-8 cups of chicken stock (reserve 1/2 cup of stock for covering sauce) until meat is coming off the bone
  2. In a large bowl, mix the soup, sour cream, onions, olives and green chilies. Fold in about half the Monterey Jack cheese (reserve other half for topping)
  3. Shred the boiled pheasant and fold into the mixture, creating a thick pasty sauce
  4. Spread some of the sauce into each tortilla and roll tightly, forming the chalupas. Then place chalupas in a 9 x 12″ glass baking dish.
  5. When the dish is full, mix a half a cup of chicken stock with the remaining sauce, then pour over the top of the chalupas
  6. Sprinkle the rest of the Monterey Jack and cheddar cheese over the top.
  7. Place the baking dish on a cookie sheet and bake at 350 degrees for 40 minutes or until cheese is bubbly
  8. Serve with rice.

Recipe courtesy of http://www.danstefoutdoors.com/

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