Another quick recipe for those long winter nights in Flyover Country. Who needs to go south of the border when such fine local eating can be enjoyed so easily and quickly.
The white breast meat from pheasants is so delicious when roasted or grilled that I don’t usually use it for fajitas, yet the legs and thighs are perfect for marinating and sautéing for fajitas. I slice the meat from the bones, cutting it into thin strips. The meat is then marinated in a mixture of balsamic vinegar, olive oil, salt, pepper, cumin, crushed garlic, and some brown sugar. Slice up onions and peppers (sweet green, red, or a combination).
I just sauté it all together in one pan until sizzling and done. I usually like most of the liquid to be cooked off. Simply load into fajita shells with raw tomatoes, sour cream, and cheese. Another easy yet tasty meal from garden and field.