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By Mike Robinson of The Field
Friday, 18 December 2009
Pheasant fajitas are a fun take on game recipes and a new way to cook pheasant
Pheasant Fajitas
Serves 4
This is brilliant use pheasant that everyone is a little jaded with by this time in the season. It is really just a quick assembly job.
Start proceedings by seasoning the pheasant breasts and searing them skin-side down for two minutes in a hot pan.
Turn them over and place them in a 200°C/400°F/Gas Mark 6 oven for 6 minutes.
Remove from the oven and let them rest.
Meanwhile, make the salsa. Finely chop up the pear, an onion, the pepper, the chilli, 10 or 12 mint leaves, and the plum tomatoes. Add the oil and the lime juice and season. Then take the sour cream and add the chopped chives to it. Finally, slice the remaining red onion.
I like to warm the tortillas a little.
Now people help themselves. Slice the pheasant breasts, pile meat on a tortilla, cover with salsa and some onion and slather with sour cream. Food does not have to be boring!
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