This amazing taco recipe comes our way from Janice Smella of Smellaque, and it’s packed with flavor from the hunt: “Its hunting season, meaning it’s also pheasant season! I’m thankful for the hunters who are so generously sharing their bounty. Game meat is lean, and for me, that means the meat flavor needs to be the star of the show. Extra flavor and extra liquid is insurance to protect from overcooked dry protein. Be not afraid of game meat like pheasant breast! And you can use this recipe for chicken breasts too! Today’s flavor profile is Teriyaki Garlic Smoked Pheasant Tacos. First trick includes brining the pheasant to enable the proteins to retain water. Then cook the breasts low and slow to ensure the proteins didn’t tighten up and squeeze out any of the precious juices. As soon as the breasts came off the grill, they immediately rested in a pan of liquid for additional moisture. After slicing the breasts thin, back into the same resting liquid. By the time the tacos were served, the breasts absorbed almost ½ cup of additional juices!”
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Recipe from Janice Smella
Instagram: @janice_smellaQue
Facebook: @SmellaQue
Blog: smellaque.com
Cooked on the Yoder Smokers Flat Top Charcoal Grill