2wholepheasant(1 whole pheasant will give about 1 pound of meat)
Taco Seasoning
4teaspoonschili powder
2teaspoonscumin
1⅓teaspoonsalt
1⅓teaspoonblack pepper
⅔teaspoongarlic powder
⅔teaspoononion powder
⅔teaspoondried cilantro
⅔teaspoonpaprika
⅓teaspooncrushed red pepper flakes(more or less for spiciness)
Homemade Taco Shells
2½cupsflour
1teaspoonbaking powder(aluminum free)
½teaspoonsalt
¼cupbutter
1cuphot tap water(110℉ - 120℉)
Instructions
Taco Meat
Rinse and place the pheasant with 1 cup of water in the Instant Pot (1 cup of water minimum is required when pressure cooking). If using the delay setting, you may substitute 1 cup of water for 2 cups of ice.
Pressure cook frozen pheasant for 28 minutes on high, or thawed pheasant for 20 minutes. Allow 15-30 minutes for a natural release.
Remove the pheasant from the pressure cooker, debone, and shred the meat (while the tortilla dough balls are resting).
Taco Shells
Whisk together flour, powder, and salt.
2½ cups flour, 1 teaspoon baking powder, ½ teaspoon salt
Mix in butter.
¼ cup butter
Add in most of the hot water, and mix well. Mix in additional water as needed to bring the dough together.
1 cup hot tap water
Knead the tortilla dough for a few minutes, (this strengthens the gluten in the tortilla to help hold its shape). (For these steps, you could prep a bread machine in the morning to save cooking time in the evening.)
Divide the taco shell dough into 10 balls. Allow them to rest for a few minutes (while shredding pheasant meat).
Flatten the balls with a tortilla press or rolling pin Then warm up the cast iron skillet on medium-high heat (about 400℉).
Cook tortillas on a hot skillet for 30 - 60 seconds per side.
Assemble tacos on freshly cooked taco shells, and enjoy!
Keyword Pheasant, Tacos
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