Today I’m making Pheasant jalapeno bites which are sort of a concoction that if you talk to a people who like to bird hunt the trick is if you marinate it overnight and then wrap it in bacon that seems to be quite popular. This Pheasant breast is from a whole pheasant that we showed about three weeks ago I went with a couple of friends to Eastern Colorado and harvested probably about a dozen. So we will just slice this. Don’t forget to fold your fingers under so you don’t cut yourself. So ideally, that's’ about the size you want and it would be a little big, maybe I’ll cut it in half. And there you go. Then you start on the pan.
So that wraps it up as far as the marinate goes, so what we’ll do is just cover it, put it in the refrigerator overnight let the marinate soak up and pull that up tomorrow.
So we’re going to pull that Pheasant and it has been marinating overnight out of the fridge, then we wrap it up, chilled and here we go with it and we’ll put it down on the counter next to the bacon that I’ve just—two average pack of bacon, I cut in half. I find that full pieces a little bit too long for what I’m trying to do here but here you go. This is what—the pheasant looks like, I’m sure it has been marinating for about, we spent about 25 hours actually overnight. You take the jalapeno and these have been washed. You just cut the end off, throw that out and you want to cut the jalapeno in half. You really don’t want to get the seeds so that the white membrane it’s a little bit too spicy for a lot of folks so all you do is just run it under cold water in the sink. Get the seeds out.
You’ve got the jalapeno, the piece we had marinated with the pheasant, we’ll out that together. This is with the piece of cheese just stack it up, take a half a piece of bacon, top it around. Put the toothpicks through it. And there you go. We’ll take the pan outside, out this on the grill and they usually take five to seven minutes just depending on how quickly you can get the Pheasant to cook without burning everything.
Put this on the grill. I’m going to show a real pattern or method you just want to make sure there’s space enough to where you can roll them over pretty easily.
So now that all of the pheasant bites are on the grill we’ll close the lid for about five minutes, four or five minutes, come back and check in a couple just to make sure nothing is on fire or burning. So as you can see the flame should topple a little bit. So you just want to put them on the top rack to prevent them from burning up too much and we will put them on here for a sec, close the lid let the pheasant continue to cook because similar to the chicken where you want to cook it thoroughly.
This has been cooking for about 10 minutes total including flipping them and we’ll put them in the pan. Here they’re ready to go. They’re pretty tasty. There’s a little bit of spice in them. These jalapenos refresh of the track from New Mexico this morning so I know they’re good. Now here’s the finish product. You can see the bacon, the cheese and the pheasant al wrapped up and the bacon is pretty well cooked.
So we’ll take them inside and start sharing this with everyone and see if everyone thinks they’re pretty good and the dog is they’re almost got lucky, not quite buddy. Just toss the toothpick out and pop it in your mouth.
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