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
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
Preheat oven to 350°.