Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!
Ingredients
- ½ pounds pheasant breast: 1 piece
- Jalapeno peppers: 1 jar (4 ounce jar, sliced)
- slices bacon, cut into thirds: 12 piece
- bamboo skewers, soaked in water for 20 minutes: 6 piece
- toothpicks: 36 piece
Metric Conversion
Stages of cooking
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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.
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Preheat an outdoor grill for medium heat, and lightly oil the grate.
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Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
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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.
