Hey all – You know that at FourKidsandaChicken.com, we are all about being self-sufficient. We grow a lot of our own food, we buy cows directly from farmers and when we can, we go catch our own fish and game. We know not everyone likes hunting or fishing and that’s ok. We happen to do a lot of it and wanted to share this great grilled pheasant poppers recipe with you.
Grilled Pheasant Poppers
We had an old friend over who had just bagged some pheasant. Doug is a life-long friend, outdoorsman, and cook and he is here to show us how he likes to cook this great tasting bird.
Cooking grilled pheasant poppers is easy. There are just a few ingredients:
- Pheasant (each pheasant will produce 16-20)
- Bacon (1 slice for every two pheasant bites)
- Marinade (We used Lawry’s Teriyaki and a herb and garlic but you can use any one you like)
- Toothpicks
First, dress your bird and filet the breasts. Then cut the meat into cubes.
Then, wrap it in bacon and marinate it.
Grill on medium to high heat. Turn regularly to cook evenly.
Serve your pheasant hot. Place the poppers on a tray or serve them on individual plates. They make an awesome appetizer for your next tailgating party. If you don’t like pheasant, you could also try chicken or other poultry.
Other Recipes you may like:
bacon wrapped fresh game bird made into a bite-sized appetizer.
Ingredients
- Pheasant (each pheasant will produce 16-20)
- Bacon (1 slice for every two pheasant bites)
- Marinade (We used Lawry’s Teriyaki and a herb and garlic but you can use any one you like)
- Toothpicks
Instructions
- Dress and cube the breast meat.
- Wrap it with bacon
- Marinate in dressing
- Grill on medium heat
If you liked this recipe, make sure to check out our smoked pulled pork recipe too!
If you aren’t into eating pheasant, chicken is a good substitute too. Here’s one of my favorite chicken wing recipes as an alternative.
This article is part of our Foraging Minnesota Series. Check it out for more wild game ideas.
Other Fish and Wild Game
- Grilled Rabbit Bites Recipe
- How to Smoke a Turkey Breast
- Backcountry Rainbow Trout
- Classic Minnesota Fish Fry
- Ruffed Grouse