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