Kansas Pheasant

1. Start by marinating the pheasant. Mix the lime juice, tequila or mezcal and salt, then coat the pheasant with it. I like to do this in a sealable bag. Let this sit in the fridge for at least 90 minutes and up to overnight. 
2. Pickle the nopales. Cut the pads into pieces that make you happy; I like matchsticks about 1/4 inch by 1 inch. Get a pot that will hold the paddles easily, fill it two-thirds with water and bring it to a boil. Add enough salt to make it salty, then add the prickly pear paddles and the tomatillo husks -- the husks absorb the slime. Boil for 10 minutes, then toss with the lime juice. Let this set at least 1 hour, and up to 24 hours. If you're marinating more than an hour or so, put it in the fridge.
3. If you're using peppers, roast them, remove the skins and seeds, then cut into pieces you like and pickle like the nopales. If you are unfamiliar with how to do this, here's a tutorial. 

MASA DUMPLINGS

1. While the pheasant and nopales are marinating, bring a large pot of water to a boil. As this is happening, make the chochoyotes, the dumplings. You start by mixing the salt and lard into the masa. If you want the pretty yellow dumplings I have, either use very yellow corn or heat the lard with the achiote seeds for a few minutes; it'll turn the lard orange, and the dumplings yellow. Strain the seeds out.
2. If you bought prepared masa for tamales, it may have enough lard in it. Ask or look at the package. If that's the case, don't add more. 
3. To form the dumplings, pull off a piece of masa the size of a small walnut and roll it into a ball. Press an indentation into the dumpling with your thumb and set aside. Do this with all the masa. 
4. When you have your dumplings, salt the water in the big pot and bring it to a simmer, not a boil. Slip the dumplings a few at a time into the simmering water. Don't crowd the pot and don't boil or the chochoyotes will dissolve. When they float, remove them and set aside. 

TO FINISH

1. Heat your oven to "keep warm" and set a baking sheet in it.
2. Heat the sunflower oil in a large saute pan over high heat. Remove the pheasant from the marinade and pat it dry. Sear it hard in the sunflower oil on the side where the skin was, for about 3 to 4 minutes. Spoon the oil over the exposed side of the pheasant breasts. 
3. When you have a pretty brown crust on the pheasant, move them seared side up to the oven. They'll finish cooking there. 
4. Add the sliced onion to the pan and sear it over high heat, stirring often. When the onion gets some browning and even blackening on its edges, add the nopales with their marinade and toss to combine. 
5. Move the pan away from the heat and add the mezcal or tequila. Return it to the heat and use a wooden spoon to scrape up any browned bits. Add the salsa verde, the masa dumplings and toss to combine. If the sauce is too tight, add a splash of the dumpling cooking water to it. 
6. To serve, give everyone some of the contents of the pan, some sliced pheasant breast, and garnish it all with the sunflower and pumpkin seeds and cilantro.