Grilled Pheasant Poppers
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
1 1/2 lbs pheasant breast
4 sliced jalapeno peppers
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water for 20 minutes
Preheat an outdoor grill for medium heat and lightly oil the grate.
,br>Cut the pheasant breast into 36 pieces, and 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.
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.