Crockpot Salsa Pheasant Tacos are one of the easiest ways to cook upland game there is!
When I was back in college this was a staple meal for me. There was nothing better, after a long day of soccer and classes, then coming home to a meal ready to go! I would throw a couple chicken breasts in the crockpot before morning workouts and it would be shreddable delicious taco meat for dinner.
This is a great recipe for any upland bird. This is also a great recipe for the often hated, very tendony, game bird legs. It cooks for so long, engulfed in salsa-y moisture, that the meat falls off the bone! You just have to pull out the bones and tendons and you’re ready for a delicious dinner.
With fall semester’s getting ready to ramp up again keep this recipe on hand! Also, if you are a poor college kid with no access to wild game, just use any chicken meat and you’ll be golden. Let me know in the comments how it goes and ENJOY!!
Crockpot Salsa Pheasant Tacos
- Put all of your ingredients into a crockpot.
- Cook on low for 8 hours or until the pheasant legs are shreddable and tender.
- Shred the meat and mix together.
- Remove the leg bones and tendons from the crockpot and ENJOY!