Pheasant Burritos with Avocado Salsa

Pheasant Burritos with Avocado Salsa

This is so good! Burritos made with pheasant, avocado, salsa what more do you want. Recipe by Rachel Green.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Snack
Cuisine Mexican, Pheasant
Servings 4


  • 4 skinless pheasant breast cut into strips
  • 1 tsp sweet smoked paprika
  • 1/2 tsp ground cumin
  • 2 cloves garlic
  • 1 bunch fresh coriander chopped
  • 400 grams drained and rinsed black beans
  • 1 lime
  • 4 ripe tomatoes
  • 1 ripe avocado
  • 4 spring onions
  • 1 little gem lettuce
  • 4 large flour tortillas
  • 100 grams grated mature cheddar cheese
  • olive oil
  • sea salt and black pepper
  • tomato Salsa
  • sour cream or Greek yogurt


  • Preheat a griddle pan over a high heat . Put the pheasant into a bowl, sprinkle over the paprika, cumin and a good slug of oil. Season with sea salt and black pepper. Mix well until the meat is evenly coated, then place the pheasant onto the hot griddle. Cook for 3-4 minutes, turning halfway. When charred and cooked through, remove from the heat and leave to cool
  • Meanwhile, peel and finely slice the garlic. Heat one tablespoon of oil in a large frying pan over a medium-high heat. Add the garlic and the beans. Fry for 2 minutes. Roughly chop the coriander and add half to the pan. Season, stir well and remove from the heat.
  • Chop and trim the tomatoes and finely slice spring onions and avocado. Add in the lime juice and the remaining chopped coriander leaves. Mix well and season to taste.
  • Now, shred the lettuce and the cooled pheasant breasts. Put a tortilla onto the griddle for 1 minute to soften then place onto a board. Spoon some beans in the middle, top with a generous helping of salsa, a handful of lettuce and some of the pheasant breasts. Sprinkle with grated cheese and add a spoon of sour cream or Greek yogurt. Wrap up the burrito and enjoy
Keyword Mexican, Pheasant