Grilled Pheasant With Barbecue Sauce Food

GRILLED PHEASANT POPPERS

Grilled Pheasant Poppers image

Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!

Provided by Lizzy

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 55m

Yield 6

Number Of Ingredients 5

Ingredients

1 ½ pounds pheasant breast
1 (4 ounce) jar sliced jalapeno peppers
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water for 20 minutes
36 toothpicks

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.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g

PHEASANT IN ORANGE SAUCE

Pheasant in Orange Sauce image

I was at a loss when my hunter DH came home with lots of pheasant for me to cook. A family friend gave me this recipe and it is DELICIOUS!

Provided by Monica in PA

Categories Pheasant

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 pheasant (skin and split in half, lengthwise)
paprika (I always use Hungarian paprika if possible for best flavor)
2 -3 tablespoons butter
1 cup water
1 teaspoon instant chicken bouillon
1/2 cup orange marmalade
1/4 cup orange juice
1/4 teaspoon pumpkin pie spice (optional)

Steps:

Wash pheasant and pat dry.
Sprinkle on both sides with paprika.
Heat 2 tablespoons of butter in a skillet and cook pheasant on both sides till browned.
Add more butter if needed.
Mix water and bouillon and pour over pheasant.
Lower heat and cover and simmer for thirty minutes until tender.
Add water if needed and turn meat several times.
Combine remaining ingredients.
Let liquid on pheasant cook away and then baste orange sauce over the meat.
Simmer uncovered and baste frequently for 10-15 minutes.
Serves 2. Great served with rice.

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