Ingredients
Chipotle BBQ Sauce
10 Roma tomatoes
1 Yellow Onion, diced
3 clove(s) Garlic, chopped
1/3 cup(s) Light Brown Sugar
1/3 cup(s) Dark Brown Sugar
3/4 cup(s) Apple Cider Vinegar
1/2 tbsp Kosher Salt
1/4 cup(s) Yellow Mustard
7 oz Chipotle in Adobe Sauce
1 tbsp Molasses
1 tbsp Worcestershire SauceWo
1 tsp Celery Salt
Black Bean and Corn Salsa
1 can(s) Black Beans ( 15 oz )
1 can(s) Whole Kernel Corn ( 15 oz )
1 can(s) Petite Diced Tomatoes, with Jalapeno and Habanero ( 15 oz )
1 can(s) Chopped Green Chilies ( 4 oz )
1 Red Onion, diced
1 bunch Fresh Parsley, chopped
1 Lime
Salt to taste
Pheasant Rub
1 tbsp Ground Cumin
1 tbsp Chili Powder
1/4 tsp Cayenne Pepper
1/2 tsp Salt
Pheasant Burritos
4 Skinless Pheasant Breast
1 Package of Burrito size Flour Tortillas
1 cup(s) Rice ( Jasmine )
2 cup(s) Water
1 Package of Shredded Cheese ( Fiesta Blend )
Salt
1 tbsp Unsalted Butter
Instructions
Step #1 - Boil a large pot of water. In another large bowl, fill with ice cubes and cold water.
Step #2 - When the water starts to boil, add a few of the Roma tomatoes to the boiling water.
Step #3 - Allow to cook in boiling water, submerged for 60 seconds.
Step #4 - Remove tomatoes from boiling water straight to pot with cold water for ice bath.
Step #5 - Remove from ice bath to plate after about 60 seconds.
Step #6 - Tomato skins should peel off easily now. Roughly chop peeled tomatoes up into large pieces.
Step #7 - Diced up Yellow Onion and Garlic.
Step #8 - Add some olive oil to Dutch oven and turn heat to medium high.
Step #9 - Add Tomatoes to Dutch oven and allow to cook for a few minutes.
Step #10 - Add Onion and Garlic to Dutch oven with Tomatoes and allow to cook for 5 minutes.
Step #11 - Add Vinegar and salt, bring everything to a boil, then reduce heat and allow to simmer for 10 minutes.
Step #12 - Turn off heat and allow to cool. Once cool, use an immersion blender or food processor and puree into sauce.
Step #13 - Add Light Brown Sugar, Dark Brown Sugar, Yellow Mustard, Chipotle, Salt, Molasses, Worchester Sauce and Celery Salt. Mixing to combine. Turn heat to simmer and allow to cook for 10 minutes. Let cool then store in refrigerator until ready to use.
Black Bean and Corn Salsa
Step #15 - Add Black Beans to colander and rinse thoroughly under cool water.
Step #16 - Drain Whole Kernel Corn, Petite Diced Tomatoes and Green Chiles
Step #17 - Add Black Beans, Corn, Tomatoes and Green Chilies to sauce pot.
Step #18 - Squeeze juice from one lime into sauce pot.
Step #19 - Add Salt and heat through for a few minutes.
Step #20 - Remove from heat. Chop Red Onion and Fresh Parsley then add to Salsa. Then place in refrigerator.
Cooking Pheasant
Step #22 - Heat Grill on medium heat
Step #23 - While its getting warm, combine Cumin, Chili Power, Cayenne and Salt in bowl
Step #24 - Remove skin from Pheasant breast and season generously with seasoning mix.
Step #25 - Place on grill and cook for a 3-4 minutes.
Step #26 - Flip Pheasant and then coat the cooked side with Chipotle BBQ sauce.
Step #27 - Cook 3-4 minutes and flip again. Coating the other side with Chipotle BBQ Sauce.
Step #28 - Continue to cook until temperature reaches 165 degrees. Coating one final time before removing from grill.
Step #29 - You can serve like this on a bed of Black Bean and Corn Salsa or continue to make Burritos
For Burrito
Step #31 - Bring 2 cups of water to a boil, once boiling add 1 cup of rice. Season with salt
Step #32 - Cook for 20 minutes. Remove from heat and fluff with fork.
Step #33 - In a large skillet, melt 1 tablespoon of butter on medium high heat.
Step #34 - Chop or shred Pheasant Breast into small bite size pieces.
Step #35 - Scoop a few spoonsful of the Rice and Black Bean Salsa into the center of a flour tortilla.
Step #36 - Place a few strips of Pheasant Breast onto of the rice and salsa. Sprinkle in a little shredded cheese.
Step #37 - Roll up one end of tortilla over the Rice, Salsa and meat filling.
Step #38 - Fold the sides in, then Finish rolling
Step #39 - Place Burritos on hot skillet, then place another heavy pan on top of them to weigh down.
Step #40 - Cook for 3 to 4 minutes, until tortilla is golden brown, then flip and cook other side. Weighing down with heavy pan.
Step #41 - Cut burrito in half with serve with a few extra spoonfuls of salsa and lime slices.
