Pheasant Thigh Tacos With Mango Salsa
Turn that pheasant thigh meat into Mexican inspired taco experience.
Equipment
- Slow Cooker
Ingredients
- 2 pheasant thighs
- 1 red bell pepper
- ½ medium yellow onion, finely minced
- ⅓ cup Coca-Cola
- ½ cup pheasant stock
- 1 mango, diced
- 1 tbsp. salted butter
- ½ tsp. Sambal chili paste
- ¼ tsp. cumin
- ¼ tsp. white pepper
- 6-inch white corn tortillas
- Sunflower oil (or comparable cooking oil)
- Dustings of kosher salt and freshly cracked black pepper
- Freshly minced cilantro for garnish (optional)
Instructions
- Lightly dust thighs with salt and pepper and sear on grill or in skillet (heated to 400 degrees F) to caramelize the exterior.
- Add grilled thighs to the slow cooker and set to low. Add 1 red bell pepper, 1/3 cup Coca-Cola, and 1/2 cup pheasant stock.
- Finely dice half of a medium yellow onion and caramelize in a skillet. Do this by adding a light coating of oil to the skillet and set heat to medium-low. Lightly salt and pepper and stir often for 20-30 minutes until onions are soft and dark brown. When onions are caramelized, add them to the slow cooker.
- Braise thighs in the slow cooker for 4-6 hours, until meat falls off bone. Shred and remove all traces of bones and tendons. Turn the slow cooker to Warm once the meat is shredded.
- To make the mango salsa, dice the mango into 1/4- to 1/2-inch chunks. Mangoes have a thin, football-shaped pit in the middle. Use a good vegetable peeler or sharp knife to slice off the skin, then cut off from the pit in sections and dice.
- Heat a small saucepan on medium-low and add 1 tablespoon of salted butter followed by the diced mango. Dust with kosher salt and freshly cracked black pepper, then add 1/2 teaspoon Sambal chili paste, 1/4 teaspoon cumin, and 1/4 teaspoon ground white pepper.
- Stir often until the mango chunks are mostly soft. This may take approximately half an hour or so.
- Fry six corn tortillas in thin layer of sunflower oil (or comparable cooking oil, not olive oil) on both sides until crisp.
- Add shredded thigh meat to tacos and top with the mango salsa. Garnish with freshly minced cilantro.
Nutrition
Calories: 220kcal
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