Pheasant Poppers

Just a quick post here. A couple of posts back I posted some pheasant breasts wrapped in pepper bacon and grilled... So my mind started working I was watching a cooking show about appetizers and one was a jalapeno popper and that started me thinking.... So bear with me on this one, as the recipe is a little "loose" in it's construction but I'll think you'll get the idea.

2 whole pheasant breasts (boned out)

4 oz cream cheese

1 tsp of paprika (sweet or smoked either one)

1/2 tsp of Chili powder

1/4 tsp granulated garlic

few drops hot sauce

small can of water chestnuts (sorry only need 6-8 slices of them total - depending on the number of pieces of breast meat you get)

either pepperocinis or jalapeno pepper slices (same thing one per piece of breast meat

1 cup bottled Balsamic vinegar dressing

4-6 slices of bacon

6-8 toothpicks

First bone out the breasts and pound each fillet to a about 1/4 " thin.

Mix next 5 ingredients together until well blended.

Place Tablespoon (more or less depending on size of breast) of cream cheese mixture near one of the short ends of the pounded breast)

Place one slice each of the water chestnut and pepper on the cream cheese and roll.

Secure with one toothpick.

Take bacon slice and wrap the pheasant roulette in a covering of bacon, and secure with another toothpick.

Marinate refrigerated in dressing for 20 mints to hour.

Place on hot grill - watching for flare ups due to oil. Cook until bacon is cooked and cream cheese starts to run out.

Serve with favorite dipping sauce.

Ike, thanks for getting me these birds.. Couldn't do it without you buddy.