Tony Singh demonstrated how simple this recipe is on the Festive Kitchen stage, sponsored by Eat Game, at the BBC Good Food Show Winter 2022.
2 tbsp rapeseed oil
4 pheasant breasts, skin off and diced into 2cm bits
1 small onion, finely chopped
1 tsp ground cumin
½ tsp smoked paprika
2 garlic cloves, grated
200g wild mushrooms of your choice or button mushrooms if you can’t get a hold of wild
1 tbsp tomato puree
200g red kidney beans from a tin drained, rinsed in cold water and crushed
500ml chicken stock made from a cube
1 lime, juice
1 small bunch of coriander, washed and chopped + extra to serve
12 taco shells
100g cheddar cheese
2 spring onion, sliced
- Heat 1 tbsp of oil in a large frying pan. When very hot, add pheasant to the pan and cook for 2 mins.
- Keep it moving, then add a little more oil to the pan along with the chopped onion, ground cumin and smoked paprika. Cook until fragrant. Then add garlic and wild mushrooms and cook for a few mins more. Add tomato puree and add kidney beans, then the chicken stock. Bring to boil, add lime juice and half the chopped coriander.
- Taste and season. Cook for 1 – 2 mins more then put mixture into taco shells and top with cheddar and sprinkle with spring onion and coriander.