As upland season begins wrapping up, many are getting ready to indulge in the rewards of their harvest. There are several great recipes available for pheasant, but with the Super Bowl nearing, my mind goes almost immediately to finger foods. Pheasant Poppers are a fun way to enjoy this bird, but let’s give this tried and true recipe a little twist with some ranch!
1.5 lb of pheasant breast
1 jar of pepperoncini
1 package of thinly sliced bacon
1 package of dry ranch mix
Preheat grill to medium heat. Drain and rinse the pepperoncini’s. Remove the top of pepper and deseed. Cut pheasant into small bite sized pieces and mix in bowl with dry ranch mix. Stuff one piece of pheasant into each pepperoncini. Slice bacon in half and wrap the half around pepper. Slide toothpick through the pepper making sure to attach bacon and secure pheasant inside. Place poppers on grill and turn frequently until bacon is crispy and pheasant is cooked. Enjoy!
- Marissa Jensen