The Deerslayer's Wife
Embracing the Hunting Lifestyle
Pheasant (or Duck or Chicken) Enchiladas with Tomatillo Sauce
It’s right before deer season and, for many hunters, it’s the time when we start running out of our coveted wild game. It’s a scary feeling when we have to head to the grocer for meat. Luckily, in this household, we’re not to that point this year. Wild pigs, venison, and nilgai were plentiful. However, Deerslayer has an all-time favorite dish that I often prepare with pheasant. None to be found in the freezer this year, though. Luckily, chicken or duck can very easily be substituted for the pheasant in this versatile dish that’s perfect for leftover fowl, either baked, boiled, or roasted.
This is a recipe that I have continued to tweak over the years. Deerslayer has always enjoyed “enchiladas verdes” (enchiladas with green sauce} so I’ve worked on this recipe until it was just right. The variations are many. While different salsas can be used, some with a chile base, this one was made with a base of tomatillos, a type of green husk tomato from the nightshade family, originally from Mexico. The fruit has a tart flavor that makes a nice accompaniment to the mild taste of the pheasant/duck/chicken. I hope you enjoy it as much as Deerslayer does.
Pheasant (Duck or Chicken) Enchiladas Verdes
Ingredients
About 8 cooked, chopped chicken thighs, boneless, skinless (It has to be dark meat. It just tastes better. You can cook it with the skin on and eat the skin, if you like. You won’t need the skin for the recipe.)
Liberal amount of Tommy’s Salt & Pepper mix
One onion, thinly sliced
cooking oil, a splash
½ a bunch of fresh cilantro, chopped
2 cups shredded mozzarella, divided
about a dozen corn tortillas (Stale ones work better than fresh. They don’t fall apart in the hot oil)
enough corn oil to fill the bottom of a deep cast iron skillet by about ¼ inch
Herdez (or comparable) Tomatillo or green chile sauce
Process
Preheat oven to 350°.
The Deerslayer's Wife 
I discovered yesterday that the big freezer came unplugged. Apparently some weeks ago. All the bear, venison, duck, and goose we had- gone. And let me tell you, cleaning that sucker out was no fun. We’ll be working hard to refill it once Matt gets home from California. Empty freezer is a sad thing. Pretty much no game meat left, but some bear lard and 2 ducks.
I have to admit that my eyes welled up as I read your comment. That’s the worst thing that can happen in a hunting household! All your bear meat! I’m also embarrassed to admit that the thought of cleaning that freezer triggered my gag reflex. I’m sorry that there are no words I can offer that will console you and Matt.
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