Grilled Pheasant Poppers


  • 1 ½ pounds pheasant breast
  • 1 (4 ounce) jar sliced jalapeno peppers
  • 12 slices bacon, cut into thirds
  • 6bamboo skewers, soaked in water for 20 minutes
  • 36toothpicks
  • Directions

  • Step 1

    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.


  • Step 2

    Preheat an outdoor grill for medium heat, and lightly oil the grate.

  • Step 3

    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.

  • Step 4

    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.

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