• 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
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.