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<blockquote data-quote="nxtgeneration" data-source="post: 55170" data-attributes="member: 480"><p>Being an easterner I am no pheasant chef but I did make a bunch of pheasant jalapeno poppers last year that turn out great.</p><p></p><p>Half a bunch of jalapenos and remove seeds</p><p>soften cream cheese and season with whatever you have on hand</p><p>stuff jalapeno with cream cheese and a thin strip of pheasant breast</p><p>wrap the whole thing with bacon and sprinkle with tatonka dust</p><p>smoke at 225° for an hour or so then finish is the oven or on the grill to crisp them up.</p><p></p><p>This doesn't really pertain to the conversation but I've done this same recipe with shrimp and pork sausage instead of pheasant. I image you can use pretty much anything you have on hand and it would still be good.</p></blockquote><p></p>
[QUOTE="nxtgeneration, post: 55170, member: 480"] Being an easterner I am no pheasant chef but I did make a bunch of pheasant jalapeno poppers last year that turn out great. Half a bunch of jalapenos and remove seeds soften cream cheese and season with whatever you have on hand stuff jalapeno with cream cheese and a thin strip of pheasant breast wrap the whole thing with bacon and sprinkle with tatonka dust smoke at 225° for an hour or so then finish is the oven or on the grill to crisp them up. This doesn't really pertain to the conversation but I've done this same recipe with shrimp and pork sausage instead of pheasant. I image you can use pretty much anything you have on hand and it would still be good. [/QUOTE]
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