English Pheasant Recipe

SpotX Wild Foods Recipe from Annette Henderson
Prep:2-3 hours Cook:30 minutes Difficulty:2
  • 2 pheasant breasts, cut into bite-size pieces.
  • 1 can cream of mushroom soup.
  • 1 can cream of chicken soup.
  • ½ jar salsa, medium.
  • ½ cup sour cream.
  • 250 grams shredded cheddar cheese.
  • 1 large onion, finely chopped.
  • 1 packet tortillas, cut into strips.
  • In a large bowl, mix together all of the ingredients except the tortillas.
  • In a large casserole dish, layer the mixture.
  • One layer of tortilla strips.
  • Then a layer of mixture.
  • Then a layer of tortillas.
  • And repeat.
  • Bake for 30 minutes at 180°C.

Pheasants Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.

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