How To make Mexican Pheasant
2 c Cooked pheasant,cut in
1-inch bites
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1/2 Jar Medium salsa
1 c Sour cream
1 c Cheddar cheese, grated
1 c Monterey Jack cheese, grated
1 Onion, chopped
1 pk Corn tortillas cut in strips
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.
How To make Mexican Pheasant's Videos
Gamebird Gourmet: Pheasant Tacos
Gamebird Gourmet: Pheasant Tacos
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Award Winning Pickled Eggs - Kansas 2 time winner
My Award winning pickled eggs are easy to make and super yummy with beer. I won Blue ribbons 2 different years for my eggs and Jerky...Yep...Local county fair. Also don't forget the 1/2 fresh squeezed lime per quart. Forgot in video but it's in the description. The Lime takes these eggs to the MOON. Ready to eat in 24 hours and by 48 hours.
The 4 day thing is for the Unwashed Farm Fresh eggs we use. Eggs straight from a chicken are hard to peel so they need to sit a few days so the egg's sulphur can soften the shell a bit. Store bought eggs can be used immediately and should be kept cold. Unwashed Farm Fresh eggs have a natural bloom coating allowing them to be stored at room temperature for weeks.
This recipe is NOT meant for long term storage like traditional canning methods. Store them a couple days at room temp...or put them in the refrigerator for a week or so. Still tastes good...just a little rubbery.
My eggs are great beer snacks food that make horrible farts with good hang time. Perfect for the car! In our house a quart doesn't last two days. Our downtown pool hall has a 2 gallon jar of pickled eggs on the counter and I know for a fact they are 6 Months Old. They got that Jar in December and it's now May 12 with a couple dozen remaining to sell. The pool hall eggs sit at the bottom in cloudy flat vinegar right next to the Jars of Turkey Gizzards and Pigs Feet. All sitting on the counter NOT refrigerated. Those Three delicacies are self service with metal tongs hanging on a hook.
We Midwest folks (including Texas) love our traditional Cowboy food. We fight over who's first in line at our Lions Club Mountain Oyster feast. All you can Eat $12 with Pig and Cow testicales served with hot pickles and white bread.
Cooking with KX: Pheasant Fajitas
Cooking with KX: Pheasant Fajitas
Pheasant Hunting 2020 | Field to Plate | Pheasant Tacos
Thanks for tuning into today's #FieldToPlate. We will be making my #TacoTuesday #Pheasant #recipe. In early fall of 2020, I went Pheasant Hunting in #Wisconsin with a few friends and an amazing #GunDog. We harvested some wild Pheasants in #ColumbiaCounty. I included some footage of my #harvest, more to come. Please be sure to like, share and subscribe!
««« CHAPTERS »»»
0:00 Intro on #FieldToPlate
0:17 #Hunt
0:45 Prepwork
1:31 Recipe
5:19 Enjoy ;D
««« PHEASANT TACO RECIPE »»»
Recipe provided by:
INGREDIENTS
- 2 quart turkey or chicken stock
- 1 orange, sliced
- 1 small onion, sliced
- 3 cloves garlic, smashed
- 2 teaspoons dried thyme
- 2 teaspoons oregano, Mexican if possible
- 1 small cinnamon stick
- 3 bay leaves
- 1/4 cup brown sugar
- Cheese
- #OldBay to taste
- Salt to taste
- 5 tablespoons lard or olive oil
««« HOW I DID IT + SOCIALS »»»
Instagram |
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Shot with | #Lumix G7 & #iPhoneX with DJI gimbal
Edited with | Adobe Premiere Pro
No part of this video or any videos that I have posted or is public shall be used in any news outlet for political purposes or any news report for political purposes or by any news media for political purposes, news paper for political purposes, or media outlet shall be used for political purposes without my written permission.
Pheasant Hunting Opening Day in South Dakota! (CATCH CLEAN COOK)
MTN DEW OUTDOOR GRANTS: #GetOutandDo #MTNDEWOutdoorGrants #AD
South Dakota pheasant openers never disappoint! Thank you guys for watching!
@mountaindew #GetOutandDo #MTNDEWOutdoorGrants #ad @pheasants_forever
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Cooking Pheasant Thighs: Pheasant Tinga with Sweet Cinnamon Crema
The perfect solution to all those fowl thighs taking up freezer space!
Pheasant thighs flame-grilled then simmered for hours in Crock Pot with chicken stock, finely diced caramelized onions and Double Take Machismo chipotle salsa (salsa available at
Full recipe available soon at BraisingTheWild.com