Pheasant Poppers

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INGREDIENTS

  • 6 jalapeño peppers cut in half and seeded
  • 1 8 ounce tub of onion and chive cream cheese
  • 6 slices of bacon cut in half
  • 12 thin cut filets of pheasant breast
  • 1 can of sliced water chestnuts
  • Toothpicks

DIRECTIONS

1. Cut peppers in half length-wise and remove seeds.

2. Fill the cavity of the pepper with cream cheese.

3. Place a pheasant filet on top of the cream cheese.

4. Place a slice of water chestnut on top of the pheasant filet.

5. Wrap with a piece of bacon.

6. Secure bacon with a toothpick.

7. Grill at 350 degrees until the bacon and pheasant are cooked through.

8. Enjoy!

 

 

From https://www.cabelas.com/category/CWC-Pheasant-Poppers-Recipe/959131980.uts