Resident chef at Highland Hills Ranch, Keith Potter, shares his recipe for delectable pheasant enchiladas.

Ingredients (Serves 6)

12 breast halves pheasant
28 oz red enchilada sauce
14 oz diced green chilis 1/2 cup brown sugar
1 T. Fajita seasoning
1T. Taco seasoning
1/4 Cup chicken base
8 quarts + 1 Cup water
6 Flour tortillas
3/4 cup shredded cheddar cheese
3/4 cup pepper jack cheese

Bring 8 quarts water and 1/4 cup chicken base to a boil. Add pheasant breasts and cook until fully cooked, about 20-30 minutes. Strain and allow to cool. Shred breast meat either by hand or by pulsing in a Cuisinart. In a large mixing bowl, place shredded meat along with the can of diced green chilis. Dissolve the fajita and taco seasoning in 1 cup of water and add the meat and chilis. In a separate bowl, combine the enchilada red sauce with 1/2 cup brown sugar and stir well. Pour 1/3 of this into the meat and chili mixture and mix by hand until the meat is well seasoned.

Spray a 9×13 glass baking dish with pan spray. Pour 1/3 of the enchilada sauce into the pan, and spread around until it just coats the bottom. Lay out your 6 flour tortillas and measure 3/4 cup of filling onto each one. Roll the tortillas up and place in the baking dish. Pour the remaining 1/3 enchilada sauce over the top of the tortillas, massaging the sauce by hand so that it soaks all of the tortillas and the space in between them. Sprinkle the cheddar and pepper jack cheeses over the top. Cover dish with foil and bake at 350 degrees for 30 minutes.

I serve these with fried flour tortilla chips, Spanish rice, refried beans, fresh pico de Gallo and garnish with cilantro.

Like the hunting and fishing classics Derrydale published in the 1930s, this cookbook has only improved with time. This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation.