As the days get decidedly more sombre, think sombrero. Mike Robinson gives pheasant a Mexican twist with this pheasant fajita recipe
Mike Robinson’s recipe for pheasant fajitas puts a Mexican twist on this gambird to bring some warmth to the cold winter evenings. Very easy to prepare and a simple group meal to share around, these pheasant fajitas are great way to get the smalls or the uninitiated to try game for the first time.
For our most child friendly game dish, try pheasant kiev. Homely, simple fare which is quick to make and very reasonable in cost. And for more pheasant recipe inspiration to see you through the season, read the top 10 best pheasant recipes. From soup to stock to spatchcocked pheasant, we have ideas for every bird through the season.
This is brilliant use of a bird that everyone can get a little jaded with as the season goes on. It is really just a quick assembly job.
- 4 pheasant breasts
- Salt and freshly ground black pepper
- 1 pear
- 1 red pepper
- 2 red onions
- 1 green chilli
- 2 plum tomatoes
- 1 bunch mint
- 2 tbsp veg oil
- Juice of 2 limes
- 200g (7oz) sour cream
- 1 bunch chives
- 4 tortillas (maybe more)
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!