Grilled Pheasant Poppers

1. 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. 2

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

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.