My mission: to create pheasant enchilidas (or similar pheasant-based dishes) that are not horribly dry or full of lead shot.
Because I'm not a big wild game fan, I've been putting off use of several pheasants in our freezer. This hurts DH's feelings, so I've been mulling over a couple of new ideas.
I'm thinking about throwing a couple breasts in the crock-pot, keeping them covered with liquid (broth? water?) and cooking them through. After they've cooled, my plan is to shred them, thus eliminating my fear of consuming (or biting down on) any tiny pieces of lead shot.
Has anyone cooked pheasant (or other game birds) this way? Any other suggestions/tips/recipes are greatly appreciated!