Grilled Pheasant Poppers

Ingredients

• 1.5 pounds pheasant breast
• 1 jar sliced jalapeño peppers , 4 ounce
• 12 slices bacon , cut into thirds
• 6 bamboos skewers , soaked in water for 20 minutes
• 36 toothpicks

Instructions

1. 1

   Cut pheasant breast into 36 pieces and place into a large bowl. Pour liquid from jalapeño peppers over pheasant; stir and marinate at room temperature for 20 minutes.

2. 2

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

3. 3

   Drain marinade from pheasant and discard. Place a jalapeño pepper slice on each piece of pheasant breast and wrap with 1/3 of a bacon strip. Skewer 6 bacon-wrapped pheasant pieces onto each skewer.

4. 4

   Cook on the preheated grill, turning frequently, until bacon is crispy, 15 to 20 minutes. Remove pheasant pieces from the skewers and insert a toothpick into each piece to serve.