Pheasant Smashed Tacos

We’re bringing the viral "smashed taco" trend to the game world with this pheasant smashed taco with a rich, smoky twist. By pressing seasoned minced pheasant directly onto a tortilla and searing it hot in the pan, you get incredibly crispy edges and juicy meat every single time. Top with a quick slaw and a squeeze of lime for the ultimate street-food experience at home.

Prep: 20 mins | Cook Time: 12 mins | Serves: 4

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INGREDIENTS

• 500g Pheasant Mince mix (see opposite)

• 4 tsp chipotle sauce (supermarket)

• 1 red onion 

• 2 plum tomatoes 

• 1/2 clove of garlic 

• 3 tsp red wine vinegar 

• 3 tbsp olive oil 

• Salt and pepper to taste 

• 1 packet of small flour wraps 

• Chives 

• Parsley 

• 1/2 tsp fresh chilli, diced super small 

• Mixed leaf and cheese optional 

Pheasant Mince Mix

• 600g pheasant breast 

• 400g pheasant thigh 

• 300g  pork belly with no skin but lots of fat. 

4mm plate in a mincer

This is the base for all pheasant sausage, meatballs, or burgers; the ratio is necessary because the breast meat is so dry that the thigh meat helps with water content. Making it moist. 

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METHOD

1. To make the salsa, dice the tomatoes, chili, and onion, and grate the garlic

2. Add chopped chives and parsley, mix red wine vinegar olive oil and season to taste. 

   
   

3. Take the pheasant mince, add the chipotle sauce, and mix.

   
   

4. Spread the mixture across a flour wrap, meat side down, over medium heat until cooked, golden brown. Depending on thickness this should only take 6–8 minutes; then flip. Crisp up the other side and get ready to serve. Spoon on the salsa. Mixed leaves, grated cheese is optional. Fold in half, and tuck in.