Hank Shaw:  “Why are these the ultimate pheasant tacos? Because not only do you get chunks of awesome seared pheasant breast, but you garnish it with crispy fried pheasant skin, too.”

“If you’ve ever eaten crispy chicken skin you know what I’m talking about. Remember that a pheasant, a “ditch chicken,” is a biological cousin of the chicken. Crispy pheasant skin is as good as chicken skin — as is crispy skin from grouse, partridges and quail.”

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