~ 2 pheasant breasts, cut into 1/2″ strips
~ 1 large green pepper, cut into strips
~ 1 large red pepper, cut into strips
~ 1 medium onion, cut into strips
~ 2 tbsp olive oil
~ 1/2 tsp minced garlic
~ 1 package 9″ tortillas
~ your favorite salsa
~ sour cream
Heat the oil in a skillet or wok. Add the garlic and the pheasant.
Cook until done.
Add the peppers and onion and cook until tender.
Serve on warm tortillas. Garnish with salsa and sour cream if desired.
* For a taste twist, marinate the meat overnight in 1 cup hickory smoked bbq sauce, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, and salt and pepper to taste. Remove and drain before cooking in the olive oil and minced garlic.