Set against the backdrop of South Dakota’s grasslands, Sutton Bay is one of our nation’s most exclusive members-only golf, fishing and hunting clubs. Executive chef Doug Rauner was kind enough to share his crowd-pleasing recipe for pheasant quesadillas. Award-winning outdoor experiences and great food? Yes, please. This dish pairs perfectly with a Tito’s Spicy Celery. The Big Green Egg is a great choice for game recipes like pheasant.
Ingredients | Serves 4
- ¼ cup olive oil
- ¼ cup cilantro leaves
- 1 jalapeño, deseeded
- 1 lime, zested and juiced
- 1 lemon, zested and juiced
- Salt and pepper
- 4 pheasant breasts, boneless
- 4 10-in. flour tortillas
- 8 oz. aged white cheddar, shredded
- 8 oz. pepper jack cheese, shredded
- 1 poblano pepper
- 1 red bell pepper
- 1 yellow onion
- 1 Tbsp. butter
Preparation
Combine the first six ingredients in a blender, and toss with pheasant breasts; marinate overnight. On a hot charcoal grill, grill pheasants until internal temperature is 165 degrees. Remove and reserve. Julienne-cut and sauté the peppers and onions in the butter until tender, about 5 minutes. Thinly slice pheasant meat. Sprinkle equal amount of both cheeses evenly among the tortillas. Spread the pheasant meat and pepper mix evenly over the tortillas, then place tortillas on a moderately hot grill, until the cheese is melty and tortillas are crisped. Fold over into a half-moon, and slice into pieces. Serve with guacamole and salsa.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
