Ingredients
Mexican Seasoning Blend
2 tbsp Chili Powder
1 tbsp Cumin
1 tbsp Coriander Powder
1 tbsp Garlic Powder
1 tbsp Paprika
1 tbsp Salt
1/2 tbsp Dried Cilantro
1/2 tbsp Crushed Red Pepper
1/2 tbsp Ground Black Pepper
1/2 tbsp Onion Powder
1/2 tbsp Cayenne Pepper
1 tsp Ground Cinnamon Powder
Pheasant brine
3 gallon(s) Water
3 cup(s) Kosher Salt
1 cup(s) White Sugar
1 cup(s) Light Brown Sugar
4 tbsp Mexican Seasoning Blend
3 Bay Leaves
2 Limes, Sliced
Smoked Pheasant
2 Whole Pheasant
1 Large Orange
2 Limes, Sliced
Bunch Fresh Cilantro
Mexican Seasoning Blend
Vegetable Cooking Spray
Butchers Twine
Pecan Wood Chips
Tortilla Soup
2 Jalapeno
1 Large Yellow Onion
6 Garlic Cloves
6 Mini Sweet Peppers
15 oz Can of Whole Corn
15 oz Can of Low Sodium Black Beans
4.5 oz Chopped Green Chilies
10 oz Baby Tomatoes, diced, or one can of diced tomatoes
2 tbsp Unsalted Butter
6 cup(s) Pheasant Stock
2 Limes
1 cup(s) Fresh Cilantro
6-8 Flour Tortillas
Mexican Seasoning Blend
Black Pepper
Kosher Salt
Vegetable Oil
Tropical Margaritas
Pineapple Margarita Mix
Tequila
Orange Liquor
Orange Juice
Sprite
Margarita Salt
Lime
Orange
Ice Cubes
Instructions
Mexican Seasoning Blend
Step #2 - Measure all the ingredients out into a small mason jar.
Step #3 - Once complete, seal the lid and give it a good shake.
Smoked Pheasant
Step #5 - Bring 3 gallons of water to a boil, adding all ingredients, reduce heat to simmer and cook for 15 minute.
Step #6 - Turn off heat and allow to cool. Submerge pheasant in brine and place in refrigerator for 6-8 hours.
Step #7 - Brine birds 8 hours in refrigerator or cooler filled with ice. Remove birds from brine and pat dry with paper towels. Place on wire rack, then place back in the refrigerator for another hour, allowing the skin to dry. Starting soaking wood chips in water.
Step #8 - Remove birds for refrigerator and spray outside of birds all over with cooking spray.
Step #9 - Stuff with sliced oranges, limes and a few sprigs of Cilantro. Tie legs
Step #10 - Sprinkle seasoning all over the birds, inside and out.
Step #11 - Cook at 225 for 2 to 3 hours or until temperature reach about 160 degrees.
Step #12 - Allow the pheasant to cool, then shred the meat from the bone.
Tortilla Soup
Step #14 - Chop Onion, Jalapeno Peppers, Mini Sweet Peppers, Tomatoes and Garlic.
Step #15 - Add 2 tablespoons of butter to large stock pot and set heat to medium high. Allow butter to melt then add onions and peppers. Sprinkle in some salt. Allow to cook for 5 to 7 minutes
Step #16 - Add diced garlic and allow to cook another minute.
Step #17 - Rinse your black beans in colander and add to pot. Add one 15 ounce can of whole corn and one 4.5 ounce can green chili's. Sprinkle in some more salt.
Step #18 - Add 1 1/2 tablespoon of Mexican seasoning. Add 6 cups Pheasant Stock
Step #19 - Add 10 ounces of sliced baby tomatoes or one can of diced tomatoes
Step #20 - Add juice from one lime
Step #21 - Add 1 cup chopped cilantro
Step #22 - Bring to a boil, reduce to simmer for 30 minutes
Step #23 - Turn off heat and add shredded cooked pheasant and allow to warm through
Step #24 - Heat up a skillet on medium high heat, adding enough vegetable oil to cover the bottom of the pan. Cut some flour tortilla into thin strips.
Step #25 - Drop a few at a time into the hot oil. Cook for about one minute and flip each strip over. Cook for another minute until strips for browned.
Step #26 - Removed from hot oil to a wire rack lined with paper towels. Sprinkle with salt. Repeat until all strips are cooked.
Step #27 - Chop up some peppers and cilantro as garnish.
Step #28 - Slice up a few limes
Step #29 - Fill bowls with soup.
Step #30 - Top with Cilantro, peppers, sour cream, cheese and Tortilla chips.
Tropical Margaritas
Step #32 - Fill shaker with ice. Pour in 6 ounces of Pineapple Margarita Mix, 1 ounce Tequila, 1 ounce of Orange Liquor, 2 ounces of Orange Juice into shaker and give it a good shake.
Step #33 - Cut lime and run around rim of glass to coat with lime juice, this will help salt stick to glass. Turn glass upside down and twist in Margarita Salt, to coat the rim.
Step #34 - Add ice cubes, then pour mixture into glass. Top with Sprite.
Step #35 - Add sliced Limes, Oranges and Cilantro
