Smoked pheasant tacos recipe

Makes 2 large (6 inch) tacos. 

Preparation: 10 minutes. Cooking: 20 minutes. 

Smoked pheasant and a spicy cheesy sauce make this a mouthwatering posh taco. 

Ingredients:

Pheasant:

• Meat from a smoked pheasant, roughly chopped
• Knob of butter
• 1 clove of garlic, minced
• Pinch of paprika

Sauce:

• 2 cloves garlic
• 1 jalapeno pepper
• 1 poblano pepper (blackened, skin removed)
• 1 tomato
• A few sprigs of fresh coriander
• Blob of soured cream
• 2 tbsp soft goats cheese
• Pinch salt & twist of black pepper

The rest:

• 2 flour tortillas
• salad leaves
• a few toasted pumpkin seeds
• parmesan cheese 

Method:

1. Put a nob of butter in a warmed sauté pan and as it melts add clove of garlic, smoked pheasant and a pinch of paprika. Warm through slowly. 
2. Make the sauce - put 2 cloves garlic, the jalapeno and poblano peppers, tomato and coriander into a blender and whizz to a puree. 
3. Add a small amount of oil to a second sauté pan and add the sauce mixture. Bring up to a boil then simmer. 
4. After a few minutes stir in the soured cream and goats cheese. Stir until the cheese is melted into the sauce and then turn off the heat. 
5. Warm the flour tortillas in a dry pan or in the oven. 
6. Assemble dish by spreading sauce on a tortilla and then layering salad leaves, warmed pheasant and sprinkle a few toasted pumpkin seeds. 
7. Grate a little parmesan over the taco before serving.