Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
55 mins
Servings:
6
Yield:
36 poppers
Ingredients
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.
Nutrition Facts (per serving)
| 310 | Calories |
| 18g | Fat |
| 1g | Carbs |
| 33g | Protein |
