Grilled Pheasant Poppers recipe

All Recipes Best Recipe Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Ingredients

1 ½ 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

Nutrition Info

309.7 calories
carbohydrate: 1.1 g
cholesterol: 100.8 mg
fat: 18.4 g
fiber: 0.5 g
protein: 32.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 780.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

  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.

Recipe Yield

36 poppers

Recipe Note

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!

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