This taco soup is full of flavor and is good with both pheasant, partridge or minced venison

Serve 4 

• Ingredients: 

• 4 pheasant breasts, cut into size you like

• 2 onions, finely chopped

• 2 garlic, minced

• 1 tsp. paprika

• 1 tsp. oregano

• 2 tsp. chili powder

• 1 tsp. coriander

• 1 tsp. cumin

• 1 can diced tomatoes

• 2 can kidney beans (drained and rinsed)

• 3 dl. vegetable stock

• 3 tbsp. olive oil

• Lime juice

• Salt and freshly ground pepper

Serve with:

Avocado, sliced

Cheddar cheese

Sour cream

Fresh coriander

Red onion, finely chopped

Directions:

Heat olive oil in a pan. Fry onions and garlic on low heat. Add spices and pheasant breasts, fry until browned.

Add diced tomatoes and vegetable stock. Let it simmer for 10 min. Add kidney beans and cook for 5 more min.

Squeeze in a bit of lime juice and add salt and pepper if needed.

Serve and enjoy.

Happy hunting & happy cooking.

Maybe you’ll also like duck a l’orange