Delicious Pheasant Fajitas
- Brenda Mizenko
- Mar 30
- 2 min read
We love this dish and it's one of our go-to's when we want to make an easy pheasant dish. This recipe calls for pheasant breast meat, but you can also use other types of meat such as grouse, Hungarian Partridge, chukar, and even chicken. One of the key ingredients is Persian Lime Olive Oil. We buy ours at an olive oil specialty store in Rapid City, SD. If you don't have a store like this you can buy it online. Regular olive oil works but Persian Lime brings out the flavor in the meat.
Pheasant Fajitas
Ingredients:
2-4 pheasant breasts
2 red or yellow bell peppers
½ red Onion
Salt and pepper
1 tablespoon of Szechuan sauce.
2 tablespoons of Persian lime olive oil (this makes all the difference in the world! You can find it at specialty olive oil stores or order online).
1 diced tomato
1 avocado cubed
1 lime in wedges
1 package of fajita sauce (optional)
Flour tortillas
Dollop of sour cream
Tapatio sauce
Directions:
Wash the pheasant breasts and then slice into long, thin slices. Put in a separate bowl. Add salt and pepper and Szechuan sauce. Mix up, and put in the refrigerator for at least an hour.
Slice up the peppers julienne style. Put in another bowl. Do the same with the onion.
Heat up 1 tablespoon of Persian lime olive oil in a sautee or cast iron pan on low to medium heat (cast iron is better or a fajita pan). Add a few pieces of the sliced onion and let cook until tender, about 3 minutes. Add the pheasant meat and sear at high heat for about 7 minutes.
Meanwhile in a different pan, heat up the other tablespoon of Persian lime olive oil, add the rest of the onion then add the peppers. Cook while shaking pan a few times then put the cover on. Cook until peppers are slightly charred but not burned (About 4 minutes).
Check meat to make sure it’s cooked on both sides. Add of the fajita sauce if you want. Stir until sauce is heated.
Heat up the tortillas. Add the pheasant, peppers/onions, tomatoes, avocados, squirt of lime, a dollop of sour cream, and Tapatio sauce in the warm tortillas.
Serve immediately and enjoy!
Brenda Mizenko
Cedars Point Kennel
Summerset, SD
206-200-3454
Brenda Mizenko is the co-owner of Cedars Point Kennel in Summerset, SD. She is an elementary school teacher in Rapid City, SD and loves making new wild game dishes.
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