Prep Time::20 mins
Cook Time::15 mins
Additional Time::20 mins
Total Time::55 mins
Servings::6
Yield::36 poppers
Ingredients
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1 ½ pounds pheasant breast
1 (4 ounce) jar sliced jalapeño peppers, liquid reserved
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water for 20 minutes
36 toothpicks
Directions
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.
Preheat an outdoor grill for medium heat and lightly oil the grate.
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.
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.