• 2 Pheasant breasts filleted in half then quartered. Marinate overnight in teriyaki sauce (below), either store-bought or homemade.
• 4 Jalapeño peppers cut in half and seeded
• 4 oz Cream cheese
• 1 Minced onion
• 8 Strips of hickory smoked bacon
Mix cream cheese with minced onion. Fill each half of pepper with the cream-cheese mixture. Wrap piece of pheasant around filled pepper. Wrap pheasant tightly with strip of bacon. Secure with toothpick if necessary.
Bake at 350 degrees for 30 minutes.
Homemade Teriyaki Sauce
• 1 C Ketchup
• 1 C Soy sauce
• 1 C Brown sugar
• 1 Tbsp Fresh grated ginger (if fresh is not available, then use 3/4 T dried)
• 1 Tbsp Minced garlic
Mix all ingredients together until brown sugar dissolves. May use as marinade. Once protein is remove from marinade, simmer remaining marinade for 30 minutes on low heat and use for glaze/dipping sauce if desired.
Photos by Jesse Brown Nelson Photography
Food props courtesy of Younique Finds