MacFarlane Pheasant’s ground pheasant is any easy way to keep naturally low-fat pheasant on hand to prepare a yummy dinner for your family and friends. It freezes well and is a nutritious and tasty substitute for beef.
You can purchase five pounds of ground pheasant in one-pound packages, either on-line or at our retail store, so you are ready to prepare our ground pheasant recipes. If you decide to try our pheasant in one of your own recipes, please share it on our Facebook page. We love hearing from customers after they try MacFarlane’s pheasant!
Recently, I shared a pheasant burger recipe I made that turned out to be the best burger ever. If you have already tried that recipe, you are probably ready to try my latest adventure-ground pheasant enchiladas. They are amazing and are included in our free cookbook. If you haven’t yet downloaded this recipe book filled with entrees, salads, soups, and appetizers, please take the opportunity to do it after you prepare our ground pheasant enchiladas. Enjoy!
Ground Pheasant Enchiladas
Prep Time: 20 minutes
Cook Time: 20 minutes
1 pound ground pheasant
8oz package of cream cheese
1 cup salsa
16oz can of black beans
10-14 fajita size flour tortilla shells
16oz can red enchilada sauce
1 ½ to 2 cups shredded cheese
Brown the ground pheasant and in a separate pan melt the cream cheese and salsa together. Add the black beans and ground pheasant once the cream cheese and salsa mixture is melted and creamy. Mix all ingredients well and spoon into tortilla shells and place into a 9x13 baking dish. Top with enchilada sauce and cheese. Cook at 350° for 20 minutes (cover for gooey enchiladas or leave uncovered for a crispier top).
Yield: 7 servings