PHEASANT STUFFED JALAPENO POPPERS

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Pheasant Stuffed Jalapeno Poppers image

Number Of Ingredients 11

20 jalapeño peppers
1 (8-ounce) package cream cheese
2 teaspoons garlic powder
2 teaspoons dried basil flakes
1 teaspoon celery salt
2 teaspoons dry rub pepper (recommended Harley's)
2 teaspoons ground cumin
2 green onions, chopped
3 pounds pheasant, cooked, bones removed
1 (1-pound) package thinly sliced bacon
skewers, soaked in water for 15 minutes

Steps:

  • Preheat grill over medium-high heat. Wash peppers and slice in half cross ways and remove the seeds. Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon. Place 4 pepper halves on a skewer and grill until done, about 8 minutes.

Nutrition Facts : Nutritional Facts Serves

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