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.
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- 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
- 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
- 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)
- Shred the boiled pheasant and fold into the mixture, creating a thick pasty sauce
- 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.
- 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
- Sprinkle the rest of the Monterey Jack and cheddar cheese over the top.
- Place the baking dish on a cookie sheet and bake at 350 degrees for 40 minutes or until cheese is bubbly
- Serve with rice.
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