- 1-1 1/2 pounds MacFarlane pheasant breast strips
- 1 4-ounce jar jalapeno peppers, reserve juice
- 12 slices bacon, cut into thirds
- 6 bamboo skewers, soaked in water
Cut the pheasant breast into 36 pieces and place in a mixing bowl. Pour the juice from the jalapeno peppers over the pheasant and marinate for 20 minutes.
Preheat outdoor grill for medium heat and lightly oil the grate. Drain and discard the marinade from the pheasant. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a bacon strip and slide onto skewer. Place 4 to 6 rolled wraps on each skewer. Place kabobs on the grill, turning frequently for 15 minutes, or until the bacon is crispy and grilled. Remove skewers from grill. Plate pheasant and serve immediately.
Using an oven:
Turn on the broiler and place skewers on baking pan. Keep pan 6 inches away from the heat source to avoid cooking too quickly. Broil each side for 10 minutes, or until bacon is crispy. Turn and broil for an additional 10 minutes. Remove skewers from oven, plate and serve immediately.
Yield: 9 servings
Prep Time: 30 minutes
Cook Time: 15 minutes