Tex Mex pheasant leg recipe with potato skins

Tex Mex pheasant legs with potato skins

Sophie Bagley

Ingredients

Pheasant leg recipe, 1-2 per person
Spice mix: 1 tsp each cayenne pepper, cumin, smoked paprika, dried marjoram (or oregano), ground coriander
Pheasant stock
Chopped bell peppers (optional)
Potato skins (or nachos, tortillas or tacos)
Salsa and guacamole (see below or shop bought)
Soured cream
Grated cheese

Salsa
2-3 large tomatoes, de-seeded & diced
1 small red onion, peeled & diced
Fresh chilli, diced
Couple of cloves garlic, peeled & crushed
Juice of 1 lime (or lemon)
Dash of red wine vinegar
Few coriander leaves, chopped

Guacamole
Large avocado
½ red onion, finely diced
1 tbs fresh coriander, finely chopped
Juice of 1 lime (or lemon)

Glorious Game
www.gloriousgameltd.co.uk

If making the salsa, carefully mix the onion, chilli and garlic into the tomato until you have a flavour mix you like (you might not need all the onion or chilli). Stir in the citrus juice, vinegar, and chopped coriander leaves. Season to taste and set aside.

If using pre-cooked shredded legs, toast a couple of teaspoons of spice mix in a dry pan for a couple of minutes, taking care that they don’t burn. Add a couple of ladles of stock and bring to the boil. Then add the shredded legs and cook for 10 minutes or so until piping hot through, adding more stock to cover if required. You can of course add more of the spice mix too. Finish off uncovered to allow the sauce to reduce. If using, stir in the chopped peppers towards the end.

If you’re cooking the legs from scratch, toast off the spices and add the legs. Slow cook for a couple of hours or so in enough stock to cover until the meat falls off the bone. Drain and shred the leg meat. Meanwhile boil the stock and spice mix to reduce it to the consistency you like. Stir through the shredded meat.

If you’re making your own guacamole begin just before you’re ready to serve or the avocado will turn brown. Roughly crush the avocado with a fork, and stir in the other ingredients, seasoning with salt and black pepper.

Fill the potato skins with the mixture, top with grated cheese, and pop under the grill to melt the cheese.