Kathy McGurk and Heidi Green, from Fort Atkinson, Wis., have many delicious pheasant recipes. Recently, they shared one of their favorites—pheasant poppers—with us, and it is just too delicious to keep to ourselves! This super easy appetizer takes no time at all to make and is the perfect way to whet your guests’ appetites for a full pheasant meal. Just follow the steps below and prepare to be wowed!
(Adjust quantities for number of appetizers you want to make.)
· Jalapeño peppers, cut in half
· Block Neufchatel cheese
· Pheasant breast, cooked
· Panko crumbs or Shake ‘n Bake
· Uncooked bacon strips
Note: You may want to wear latex gloves while working with jalapeño peppers.
1. Cut stems off jalapeños, and then slice them in half and remove seeds.
2. Spread cream cheese in the jalapeno halves.
3. Cut pheasant breasts into long, thin strips to fit the length of the peppers.
4. Bread the pheasant strips with a coating.
5. Place pheasant strips on top of cream-cheese-filled peppers.
6. Wrap the whole thing in bacon and secure with toothpicks.
Bake at 350 degrees for 30–45 minutes or until bacon is done to your liking.
You can find our pheasant breast at our on-line store or our retail store so you can make poppers for your next party. We’d love to see how they turned out—share your experience on our Facebook page, Pheasant For Dinner and send us your favorite recipe to feature! Stay tuned for more for an upcoming post featuring Heidi’s white chili pheasant recipe!