These pheasant recipes is great flavor from the bacon. A little heat from the jalapeno slices without going over the top. All kinds of moisture from the marinade, which is very important because pheasant can dry out easily. Enjoy making this best recipes for pheasant.
Cast of Characters for the marinade.
1 Cup plain low-fat Greek Yogurt
1/2 Teaspoon, each, ground coriander seed, Lawry's season salt and pepper
1/4 Teaspoon cumin
1 Teaspoon chili powder
1 Teaspoon, each, lime juice, sugar and minced garlic (not pictured - I forgot it)
Preparation:
In a small mixing bowl, combine all ingredients.
Stir well to combine.
It doesn't have a super strong taste but it doesn't need to, with everything else going on with the pheasant. Set aside for a few minutes.
Cast of Characters for the marinade.
1 Cup plain low-fat Greek Yogurt
1/2 Teaspoon, each, ground coriander seed, Lawry's season salt and pepper
1/4 Teaspoon cumin
1 Teaspoon chili powder
1 Teaspoon, each, lime juice, sugar and minced garlic (not pictured - I forgot it)
Preparation:
In a small mixing bowl, combine all ingredients.
Stir well to combine.
It doesn't have a super strong taste but it doesn't need to, with everything else going on with the pheasant. Set aside for a few minutes.
Cast of Characters for the Bacon-Wrapped Jalapeno Pheasant.
1 Lb. of pheasant breasts, about 6
Pickled jalapeno slices
1/2 Lb. bacon (I used peppered bacon and it was phenomenal!)
1/2 Cup shredded cheese (I used a Fiesta Blend with Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses.)
Several toothpicks
Preparation:
Cut each pheasant breast into 2 pieces.
Place in creamy marinade.
Stir well so that all pieces are coated.
Cover, and refrigerate for at least 1 hour, up to 2 hours.
When the pheasant is done marinating, preheat oven to 275. Line a cookie sheet with foil (I use Reynolds non-stick, but you can spray it with non-stick cooking spray instead.)
Cut one package of bacon in half. Refrigerate one half for use at a later time. Place cheese and several jalapeno slices in separate dishes, and keep toothpicks close at hand.
Take one pheasant breast, place 2 or 3 jalapenos on it, topped with a pinch of cheese.
Fold over, roll up if you can.
Take one slice of bacon, and roll around the pheasant. Secure with 1 - 2 toothpicks.
Set on prepared cookie sheet. Repeat the process with remaining breasts.
Bake for 1 hour, uncovered. Then, turn oven to 375, and bake for another 30 minutes, or until bacon is crisp and brown.
All of that lovely bacon shared its flavor with the pheasant, and it was a match made in Heaven!
Inside is the pop of the jalapeno, and just a hint of cheese!
Enjoy!
1 Lb. of pheasant breasts, about 6
Pickled jalapeno slices
1/2 Lb. bacon (I used peppered bacon and it was phenomenal!)
1/2 Cup shredded cheese (I used a Fiesta Blend with Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheeses.)
Several toothpicks
Preparation:
Cut each pheasant breast into 2 pieces.
Place in creamy marinade.
Stir well so that all pieces are coated.
Cover, and refrigerate for at least 1 hour, up to 2 hours.
When the pheasant is done marinating, preheat oven to 275. Line a cookie sheet with foil (I use Reynolds non-stick, but you can spray it with non-stick cooking spray instead.)
Cut one package of bacon in half. Refrigerate one half for use at a later time. Place cheese and several jalapeno slices in separate dishes, and keep toothpicks close at hand.
Take one pheasant breast, place 2 or 3 jalapenos on it, topped with a pinch of cheese.
Fold over, roll up if you can.
Take one slice of bacon, and roll around the pheasant. Secure with 1 - 2 toothpicks.
Set on prepared cookie sheet. Repeat the process with remaining breasts.
Bake for 1 hour, uncovered. Then, turn oven to 375, and bake for another 30 minutes, or until bacon is crisp and brown.
All of that lovely bacon shared its flavor with the pheasant, and it was a match made in Heaven!
Inside is the pop of the jalapeno, and just a hint of cheese!
Enjoy!