Pheasant and Wild Mushroom Tacos
Pheasant and Wild Mushroom Tacos
Course: Main

Tony Singh demonstrated how simple this recipe is on the Festive Kitchen stage, sponsored by Eat Game, at the BBC Good Food Show Winter 2022.

Serves: 6
Cooks in: Preparation Time: 20 mins, Cooking Time: 1 hr 30 mins
Difficulty: Hard


2 tbsp rapeseed oil  
4 pheasant breasts, skin off and diced into 2cm bits  
1 small onion, finely chopped  
1 tsp ground cumin 
½ tsp smoked paprika 
2 garlic cloves, grated 
200g wild mushrooms of your choice or button mushrooms if you can’t get a hold of wild  
1 tbsp tomato puree 
200g red kidney beans from a tin drained, rinsed in cold water and crushed  
500ml chicken stock made from a cube  
1 lime, juice 
1 small bunch of coriander, washed and chopped + extra to serve 
12 taco shells 
100g cheddar cheese 
2 spring onion, sliced 


  1. Heat 1 tbsp of oil in a large frying pan. When very hot, add pheasant to the pan and cook for 2 mins.
  2. Keep it moving, then add a little more oil to the pan along with the chopped onion, ground cumin and smoked paprika. Cook until fragrant. Then add garlic and wild mushrooms and cook for a few mins more. Add tomato puree and add kidney beans, then the chicken stock. Bring to boil, add lime juice and half the chopped coriander.
  3. Taste and season. Cook for 1 – 2 mins more then put mixture into taco shells and top with cheddar and sprinkle with spring onion and coriander.