2tablespoonspheasant fat, lard, clarified butter or olive oil
8 to 12corn or flour tortillas
Mexican cheese,crumbled
1cuppickled vegetables with jalapenos, escabeche(optional)
Instructions
Stir the salt in the water to dissolve. Remove the skins from the pheasant breasts and put in a container in the fridge. Submerge the pheasant breasts in the brine and put in a container in the fridge overnight. Note that you can skip the brine, but it leaves you with less wiggle room in cooking the pheasant.
The next day, briefly rinse off the pheasant and pat it dry. Salt the skins. Heat a comal or frying pan over medium-high heat and set the skins down on it, fat side first. It's helpful to put a weight over skins so they don't curl up; I use a bacon press. Fry, turning occasionally, until nice and crispy, about 8 minutes. Set aside.
Heat your tortillas and keep them warm in a tortilla warmer or wrapped in cloth towels.
In the same pan you cooked the skin in, add the pheasant fat or lard or whatever; there should be a little fat in the pan already that came off the skins. When this is hot, sear the pheasant breast hard over high heat for about 4 minutes. Again, it's helpful to put a weight on it while cooking. Flip and repeat, this time keeping an eye on how done it is. I find this second side only needs about 2 to 3 minutes.
Move the meat to a cutting board and let it rest. Chop the pickled vegetables so they'll work well in a tortilla. Chop the pheasant breast and the skin and make tacos. Enjoy!