Pulled Pheasant Quesadillas with Creamy Avocado Sauce Recipe
Give this delicious Pulled Pheasant Quesadillas recipe a go to enjoy as a snack or a main meal.
Feeds 4 as a light meal or 2 for dinner.
For the avocado sauce
4 tbsp yoghurt
1 tbsp lime juice
2 tsp Garlic
Salt and pepper
For the pulled pheasant
2 sticks of celery, cut into large pieces
2 large carrots, cut into large pieces
One onion, quartered (you can leave the skin on)
1 Bay leaf
Bouquet garni or any woody fresh herbs such as thyme, sage, or rosemary
For the Mexican seasoning
Half a tsp cumin
1/2 a tsp coriander
Half a tsp dried oregano
A quarter tsp of onion salt
A quarter tsp garlic granules
1 tsp smoked paprika
a quarter tsp cayenne pepper
1 tbsp tomato puree
100ml of stock from the pan you boiled the pheasant in
200g grated mozzarella
Half a red onion, finely sliced
Vegetable or olive oil
Hot chilli pepper sauce
For the pulled pheasant:
1. Place the pheasant and all the stock ingredients in a pot and add enough water to submerge everything.
2. Bring to the boil.
3. Simmer for 30 minutes then check the pheasant is cooked by piercing the inside of the leg to see if the juices run clear. When they do, turn off the heat and leave the pheasant to sit in the stock for 10 minutes.
4. Remove the pheasant and let it cool.
5. Drain out the vegetables and reserve the stock for use in other recipes (and you’ll need 100ml as part of this recipe).
6. Once the pheasant has cooked enough to handle, remove the meat and shred it using two forks.
7. Heat a little vegetable or olive oil in a pan and add the pheasant. Cook till hot then add the Mexican spice mix and cook for 30 seconds. Add the stock and tomato puree and stir until the pheasant is nicely coated.
For the avocado sauce
1. Peel the avocado and cut into chunks.
2. Add to all the other ingredients except the salt and pepper and whizz in a blender or spice grinder.
3. Season to taste.
To make the quesadillas
1. Heat and lightly oil a grill pan.
2. For each quesadilla, cover half a tortilla with 50g mozzarella, a quarter of the pulled pheasant, a bit of red onion, and a sprinkling of hot sauce.
3. Place each tortilla on the grill pan and once it’s starting to brown, fold it in half – so that the filling is covered by the other half of the tortilla. Continue cooking, turning once, until the filling has melted.
4. Serve with the avocado dip.