1 bottle of Italian dressing
4 pheasant breasts
8 jalepenos, seeded ( if you like heat, 4 if you prefer milder)
cream cheese, softened
8 bacon slices
toothpicks
Marinate pheasant breasts in Italian dressing for at least 20 minutes. After they are marinated, slice breasts in half. Stuff jalepenos with cream cheese. Use 1/2 of a jalepeno if you don't care for too much spice, use a whole one if you like heat. If you really like heat, you can leave a little bit of the seeds! Wrap 1/2 of pheasant breast around desired size of jalepeno. Then wrap bacon around the pheasant. We usually cut the bacon in half, as well, and use one half to wrap arount the sides and the other 1/2 to wrap end to end. Stick with toothpicks, to hold everything together. Grill over medium heat until cooked through, about 10-15 minutes. My hubby says when the bacon is cooked, it is a good indication that it is ready! I hope you enjoy this fun appetizer, but we actually eat it as a meal most of the time!
