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The earth gives up its bounty on a schedule all its own. Call it seasonal, if that imposes a comforting sense of order. In New England, late autumn is the season for pheasant hunting. Recently, a continental hunt was conducted at the Preserve at Boulder Hills in Richmond, Rhode Island. The immediate results? Let's say 'bountiful' tells the story neatly. And then came the time to prepare the taken game for tables of outdoor enthusiasts. Enter Tommy DelMastro Jr., Executive Chef at The Preserve, to create a memorable pheasant based recipe.

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Yields12 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

Click # of servings above to change.

Grilled Pheasant Tacos
Presented by: Tommy DelMastro Jr., Executive Chef at The Preserve
Ingredients
 1 Achiote Citrus Marinade - (recipe follows)
 1 ½ lbs Pheasant Breast
 12 Small Corn Tortillas
 1 Pico de Gallo - (recipe follows)
 2 Avocados, Peeled and Sliced
 ½ Bunch Cilantro, Leaves Only, Chopped
 ¼ lb Mixed Greens
Achiote Citrus Marinade:
  cup Freshly Squeezed Orange Juice
 ¼ cup Achiote Paste
 23 Jalapeno Chiles Stemmed and Seeded
 7 Garlic Cloves, Peeled
 1 tbsp Black Peppercorns
 1 tbsp Salt
 1 Bunch Cilantro, Stems and Leaves
Pico de Gallo:
 4 Medium Ripe Tomatoes, Cored, Seeded, and Finely Diced
 ¼ Red Onion, Minced
 1 Jalapeno Chiles, Stemmed, Seeded and Minced
 1 Bunch Cilantro, Leaves Only Chopped
 2 tbsp Lime Juice
 ¾ tsp Salt
 1 pinch Freshly Ground Black Pepper
Cooking Instructions
1

Rub the marinade all over the pheasant pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the grill to medium/high. Lift the pheasant pieces from the marinade and transfer to the grill. Grill pheasant for 4-5 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Set the pheasant aside, on a platter, to cool and pour the cooking juices from the platter into a bowl or cup.

2

When the pheasant is cool to the touch, shred the meat into bite sized pieces, and mix with the reserved cooking juices. Toast one tortilla at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you toast the remaining tortillas.

3

For each taco, divide the warm pheasant and place on top. Top with mixed greens, pico de gallo, sliced avocado, and chopped cilantro.

Achiote Citrus Marinade:
4

Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.

Pico de Gallo:
5

In a mixing bowl combine all the ingredients. Stir and toss well.

Nutrition Facts

Serving Size 1 Tortilla

Servings 12

Ingredients

Grilled Pheasant Tacos
Presented by: Tommy DelMastro Jr., Executive Chef at The Preserve
Ingredients
 1 Achiote Citrus Marinade - (recipe follows)
 1 ½ lbs Pheasant Breast
 12 Small Corn Tortillas
 1 Pico de Gallo - (recipe follows)
 2 Avocados, Peeled and Sliced
 ½ Bunch Cilantro, Leaves Only, Chopped
 ¼ lb Mixed Greens
Achiote Citrus Marinade:
  cup Freshly Squeezed Orange Juice
 ¼ cup Achiote Paste
 23 Jalapeno Chiles Stemmed and Seeded
 7 Garlic Cloves, Peeled
 1 tbsp Black Peppercorns
 1 tbsp Salt
 1 Bunch Cilantro, Stems and Leaves
Pico de Gallo:
 4 Medium Ripe Tomatoes, Cored, Seeded, and Finely Diced
 ¼ Red Onion, Minced
 1 Jalapeno Chiles, Stemmed, Seeded and Minced
 1 Bunch Cilantro, Leaves Only Chopped
 2 tbsp Lime Juice
 ¾ tsp Salt
 1 pinch Freshly Ground Black Pepper

Directions

Cooking Instructions
1

Rub the marinade all over the pheasant pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the grill to medium/high. Lift the pheasant pieces from the marinade and transfer to the grill. Grill pheasant for 4-5 minutes per side until internal temperature reaches 165 degrees Fahrenheit. Set the pheasant aside, on a platter, to cool and pour the cooking juices from the platter into a bowl or cup.

2

When the pheasant is cool to the touch, shred the meat into bite sized pieces, and mix with the reserved cooking juices. Toast one tortilla at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you toast the remaining tortillas.

3

For each taco, divide the warm pheasant and place on top. Top with mixed greens, pico de gallo, sliced avocado, and chopped cilantro.

Achiote Citrus Marinade:
4

Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.

Pico de Gallo:
5

In a mixing bowl combine all the ingredients. Stir and toss well.

Grilled Pheasant Tacos

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