pheasant poppers


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was watching TOC this morning when i got home from work and saw this recipe on one of the shows

sounds awsome cant wait to try it this year

Pheasant Poppers

1/2 stick of real butter

1 large. bottle of Worcestershire sauce

1/4 cup of balsamic vinegar

Whole milk

Onion

Jalapeño peppers

Cream cheese

Toothpicks

Bacon

Pre-prep before marinade:

Birds---- Filet breast meat, and slice pieces off back to bottom of breast meat making thin pieces about 2" by 4"by 1/4 or there about. Place breast pieces in Whole milk in a fridge overnight (not necessary but best way).

Next day take the meat, rinse and place in it a wedge of onion, jalapeño pepper and a bit of cream cheese. Roll the breast meat over the ingredients wrapping the bird with bacon and hold together with a toothpick (one strip of bacon, quarter it so there is not too much bacon on the meat. It is to hold it together and to keep the meat from drying out).

Prepare the marinade: large bottle of Worcestershire sauce, 1/2 stick of real butter and 1/4 cup of balsamic vinegar. Put all ingredients in a pot to melt and blend. While warm (not hot!) place poppers into marinade for a minimum of 1 hour - better to marinade poppers for 3 hours. Warming the marinades aids in penetrating the meat better.

Remove poppers from marinade and place on hot grill for approximately 20 minutes (depending on how hot the grill is). IMPORTANT do not over cook.

Use this recipe for white meat for dark meat (ducks, geese and dove) use zesty Italian dressing for your marinade just remember to warm.

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