These grilled pheasant poppers are a great way to use and even enjoy the fowl the outdoorspeople in your life bring 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. It's so simple and so darn good!
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
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
Preheat an outdoor grill for medium heat and lightly oil the grate.
-
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
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Macaroni Tuna Salad
This macaroni tuna salad recipe is great for lunch if you don't feel like cooking on those hot summer days. It's also a wonderful side for grilled food. I have perfected it — after making many different types of macaroni salad, this one is my favorite. Enjoy!
Homemade Chocolate Syrup
This is my step-mom's chocolate syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.
Cajun Corn and Bacon Maque Choux
Maque choux is a classic Cajun side dish made with fresh summer corn kernels cut off the cob, cooked in milk with bell pepper, and onion until creamy. Crispy bacon and cayenne add even more flavor. I've had this recipe forever! I first prepared it in my high school class in Metairie, Louisiana. It's pronounced "mock shoe" and tastes awesome!