grilled pheasant poppers

Ingredients

• Servings: 36
• 1 1/2 pounds pheasant breast
• 1 (4 ounce) jar sliced jalapeno peppers
• 12 slices bacon, cut into thirds
• 6 bamboo skewers, soaked in water for 20 minutes
• 36 toothpicks

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• cut the pheasant breast into 36 pieces, and place into a bowl. pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• drain the marinade from the pheasant and discard. place a slice of jalapeno pepper each piece of pheasant breast, and wrap with a third of a strip of bacon. skewer 6 of the pheasant pieces on each skewer.
• cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.