Ingredients
6
6 servings
- •1 ½ pounds pheasant breast
- •1 (4 ounce) jar sliced jalapeno peppers
- •12 slices bacon, cut into thirds
- •6 bamboo skewers, soaked in water for 20 minutes
- •36 toothpicks
Instructions
- 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.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 310
- Carbohydrate: 1g
- Fat: 18g
- Fiber: 1g
- Protein: 33g
- Sugar: 0g
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