A new pheasant enchiladas recipe that will keep you warm and brighten your days this February.
To cook the pheasant
2 Wild and Game whole pheasants
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 sauce
Half an onion, diced
2 tsp minced garlic
2 tins chopped tomatoes
1.5 tbsp tomato puree
½ tsp ground cumin
½ tsp ground coriander
½ tsp dried oregano
¼ tsp chilli powder or depending on taste
½ tsp sea salt crystals
½ tsp sugar
A couple of glugs of olive oil
50 ml water
2 cans black beans
250g grated mozzarella
To serve (optional)
1. Pre-heat the oven to 200C, gas mark 6.
2. Place the pheasants and all the stock ingredients in a pot and add enough water to submerge everything.
3. Bring to the boil.
4. Simmer for 30 minutes then check the pheasants are cooked by piercing the inside of a 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.
5. Remove the pheasants and let them cool.
6. Drain out the vegetables and reserve the stock for use another time.
7. When the pheasants are cool enough, remove the meat and shred it using two forks to pull the meat in opposite directions. Set aside.
8. Heat some olive oil in a saucepan and fry the onion until soft.
9. Add the garlic and cook for a minute.
10. Add the spices and oregano and cook for 30 seconds.
11. Add the tomatoes, water, pure, sugar, beans, and salt.
12. Cook for 15-20 minutes, adding a dash of water if needed.
13. Fill each tortilla with shredded pheasant, sauce, and a sprinkling of cheese (keep most of the cheese and some of the sauce back as topping) and roll each tortilla up.
14. Place the filled, rolled tortillas in a lasagne dish or similar. Top with the remaining sauce and cheese.
15. Bake for 15 minutes until bubbling and browned. Serve with guacamole and soured cream if desired.