Ingredients:
• 1 1/2 lb. pheasant breast
• 1 (4 oz.) jar sliced jalapeno peppers
• 12 slices bacon, cut into thirds
• 36 toothpicks
• 6 bamboo skewers, soaked in water for 20 minutes

Directions:
Cut the pheasant breast into 36 pieces; place into a bowl. Pour liquid from the jalapeno peppers over pheasant; stir. Set aside to marinate for 20 min. Preheat an outdoor grill on medium heat. Lightly oil grate. Drain marinade from the pheasant; discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Put 6 pheasant pieces on each skewer. Cook on preheated grill. Turn frequently, until bacon is crispy, 15 to 20 min. Remove skewers from pheasant pieces, placing a toothpick into each piece.

About The Author

Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.