I know what you’re thinking. This picture stinks! Yeah, I know. I took it with my iphone while tailgating. However, this is one of our favorite recipes and I wanted to share this easy recipe with you.
Greg started making these a few years ago after returning home from South Dakota pheasant hunting. They are so simple yet so delicious! A funny story about Greg’s Pheasant Poppers…when my little taste tester, Lizzie, was in kindergarten she fell in love with the pheasant poppers. She had her fill while tailgating one night, but decided she wanted more during the football game. So…she went to the concession stand and ordered Pheasant Poppers. Needless to say, they had no idea what she was talking about. She still loves them to this day and when Uncle Greg makes them he always makes a few with no jalapeno peppers just for Lizzie.
- Pheasant breast
- Cream cheese, room temperature
- Jar of sliced jalapeño peppers, drained
- Bacon slices, cut in half
- Italian Salad Dressing
- (The amount of these ingredients depends on the number of pheasant breast you plan to use.)
- Filet pheasant breast and cut into ¾-inch pieces, set aside.
- Spread a thin layer of cream cheese on one side of bacon. Place a piece of pheasant on one end of bacon. Top with a jalapeno slice and roll up. Secure with a toothpick. Continue until all pheasant pieces are wrapped. Place in a shallow container and pour Italian salad dressing over poppers. Cover and marinate 6 - 8 hours or overnight.
- Preheat grill to high heat. Remove poppers from marinade and place on grill, discarding marinade. Cook, turning often, until bacon is crisp and pheasant is firm to touch and cooked through. Serve immediately.