Looking for a little something different to do with wild fowl, or even chicken if you want to keep your dining options a little more domesticated? Try this savory, New Mexican approach that you can use to create enchiladas, tostadas, nachos, or keep it lower carb by serving it on top of your favorite mix of Super Greens with a little Honey Chipotle Lime Vinaigrette made with a low-carb honey substitute. So many options! As I always say, recipes are a guideline. Take it, tweak it and make it your own! Chow!
Ingredients:
Broth:
1 QT Chicken Broth
1 Jalapeño, sliced into strips
½ Sweet White Onion, minced
1 T Salt, to taste
1 T Pepper
Chile Sauce:
5 pkgs Dried Guajillo Peppers
5 pkgs Dried Ancho Peppers
5 pkgs Pasilla Chile Peppers
20 Arbol Peppers
1 Onion, diced
2 T Salt
2 T Brown Sugar
1 T Mexican Oregano
Pheasant:
5 Pheasant Breasts
Instructions:
1. In stockpot over medium heat, combine all Broth ingredients, reduce to med-low and add Pheasant Breasts. Simmer for 1 hour.
2. Remove breasts from broth and allow to cool
3. Dice into ½” pieces and add to large saucepan.
4. Add 4 C Chile Sauce and simmer for 30 minutes over med/low heat