Pheasant ‘Tacos’ with Bacon-Fat Tortillas & Tomatillo Salsa - Andrew Zimmern

Ingredients

• 2 pheasants, split, back bones removed
• 1/4 cup fresh minced garlic
• 3 tablespoons fresh thyme
• 2 tablespoons fresh rosemary
• 1 tablespoon herbes de provence
• 2 tablespoons brown sugar
• 5 tablespoons kosher salt
• About a quart of rendered chicken fat
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons bacon fat
• 1/4 cup minced scallions
• 1 1/2 cups water
• 1 pound tomatillos, cleaned and quartered
• 1 seranno chile, chopped
• 1 handful cilantro leaves
• 1 garlic clove
• 3 tablespoons mint leaves
• 2 tablespoons lime juice
• 1 small white onion minced very very fine
• 1/2 tablespoon kosher salt