1 to 2 pheasant breasts
24 jalapeño peppers
1 cup shredded cheddar cheese
8-oz. pkg. cream cheese
12 slices bacon, cut in half
Slice partially frozen pheasant breast meat 1/4-inch thick and 1-inch wide. Seed peppers, keeping them whole. Combine cheddar and cream cheeses and stuff jalapeños. Wrap pheasant slices around jalapeños and then wrap with bacon. Secure with toothpick. Broil, turning frequently until bacon is crisped and done.
Dee Buettgenbach
Wamego, KS