Grilled Pheasant Poppers
Description
These grilled pheasant poppers are easy to make with jalapeño peppers and bacon for a spicy, crisp, and delicious appetizer that always gets rave reviews.
Ingredients
•
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
Directions
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.