Bacon Wrapped Pheasant Bites Recipes

BACON-WRAPPED PHEASANT BITES

Steps:

• Preparation Instructions
• Cut pheasant breasts into 1-inch cubes.
• Cut slices of bacon in half.
• Season the cubed pheasant meat with SPG (or your favorite all-purpose seasoning).
• Take a half slice of bacon, and put the seasoned and cubed pheasant breast at one end. Roll the cubed pheasant breast up in the bacon. (Pro Tip: If you roll the pheasant cube in the bacon so the flap of bacon slice is on the bottom you won't need toothpicks to hold the bite together).
• Transfer your bacon-wrapped pheasant bites to a cooling rack.
• Set smoker to 250° F using 100% Hickory Cookinpellets.
• Once smoker is up to temp, put the bacon-wrapped pheasant bites on the smoker, and let cook for 30 minutes.
• After 30 minutes, check the bacon bites to ensure they are cooking evenly. At this point, you can flip them, and rotate the rack 180º for even cooking. Continue smoking for an additional 30 minutes.
• After another 30 minutes, flip your bacon-wrapped pheasant bites over and ensure that your bacon has cooked completely. The pheasant meat should also be cooked at this point. Double-check the internal temperature of the pheasant breast with an instant-read thermometer. The pheasant meat should 165º to be considered food safe.
• After verifying the bacon and pheasant breast is cooked completely, take each bacon-wrapped pheasant bite, and dunk completely in BBQ sauce. Then get the bacon-wrapped pheasant bites back on the smoker at 250º for 5-10 minutes or until sauce is set.
• After the sauce is set on the bacon-wrapped pheasant bites, bring them into the house, and allow them to rest for 5 minutes.
• After the bacon-wrapped pheasant bites have rested, serve and enjoy!

BACON-WRAPPED SPAM BITES

Steps:

• Preheat oven to 400°. Cut bacon strips crosswise in half. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Wrap a bacon piece around each Spam cube; secure with a toothpick. Place in a 15x10x1-in. ungreased baking pan. Bake for 10 minutes. In a bowl, combine mustard, syrup and garlic; drizzle over bacon-wrapped Spam. Bake until bacon is crisp, 5-10 minutes longer.

GRILLED PHEASANT POPPERS

Steps:

• Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
• Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.

TENDER PHEASANTS

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.