“With the heat forcing the hunters to the safety of the white farmhouse, some sustenance was the plan to satisfy them for their earlier efforts. Because of prairie chickens’ dark, dark meat, some say that the bird has an unfavorable flavor. However, Sim Whatley, owner of the Duck Camp hunting and fishing clothing company in Austin, Texas, channeled his family’s Cajun connections to prove the old notion wrong. Just like he learned from his mother and had done many times before, Sim took control of the kitchen. A quick walk by the door revealed the tantalizing aromas of sizzling andouille sausage, fresh-cut onions, frying prairie chicken breasts, and Louisiana hot sauce. When all was said and done, he handed bowls of prairie chicken fricassee to everyone, and we all promptly toasted to a fine day and a fantastic meal. Don’t let anyone tell you different—prairie chicken can taste great.” -Excerpt from “High Plains Heat” by Matt Soberg
- 3 prairie chickens, breasts removed and diced
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 4 jalapeños, deseeded and diced
- 3 tomatoes, chopped
- 1 can of RO*TEL
- 2 teaspoons cumin
- Salt and freshly ground pepper, to taste
- 1 tablespoon of Better than Bouillon Roasted Beef Base
- Water, to cover
- Flour tortillas, for serving
- Sour cream, for serving
1. Season prairie chicken with salt and pepper. Over medium-high heat, brown in a heavy Dutch oven or cast-iron pan with oil on all sides.
2. Add onion, bell pepper, garlic, and jalapeños and cook for 3 to 5 minutes until wilted. Add tomatoes, RO*TEL, cumin, pinch of salt and pepper, Better than Bouillon, and water to pot.
3. Bring to a boil and then lower heat to a simmer. Cover and cook at a simmer for an hour and a half or until meat is fork-tender. If sauce is too watery, transfer 1 cup of the sauce to a small bowl and whisk in 1 cup of flour; return to the pot and stir.
Spoon guisada into warm flour tortillas and top with sour cream.
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