Ingredients

  • Marty’s Pheasant Poppers shopping list
  • Note: I didn’t use amounts because you need to adjust it to how many you are serving. shopping list
  • Pheasant breasts, de-boned and cut into bite-size pieces shopping list
  • jalapeno peppers, cut in half lengthwise, stems and seeds removed, and each half cut in half or thirds crosswise (depending on size of the pepper, cut it in pieces just large enough for the pheasant chunk to lay on it) shopping list
  • A block of cream cheese shopping list
  • Thin bacon strips, cut in half (same # of bacon pieces as pepper pieces) and fried just a few minutes on each side (pre-frying the bacon allows it to cook up nice and crisp in the 20 additional minutes it will cook in the oven – don’t fry it until it’s crispy…it needs to still be pliable enough to wrap around the pheasant popper). shopping list
  • To prepare the poppers, cut a chunk of cream cheese just large enough to rest on the inside of the cut jalapeno pepper. shopping list
  • Lay the pheasant breast chunk on the cream cheese. shopping list
  • Wrap a ½ slice of the slightly fried bacon around the popper and secure it with a toothpick shopping list
  • Place poppers on a foil lined cookie sheet (makes for easy clean up!). shopping list
  • Bake at 350 degrees for 15 to 20 minutes, until bacon is crispy and pheasant is done. shopping list
  • Serve immediately. shopping list

How to make it

  • Ryan’s Pheasant Nuggets
  • Pheasant breast, de-boned and cut into bite-size pieces
  • Shore Lunch fish breading (or fish breading of your choice –I just like Shore Lunch!)
  • 1 egg, beaten with ¼ cup milk
  • Peanut oil for deep-frying
  • Dipping Sauce:
  • 1/3 cup prepared horseradish sauce
  • about 2 tablespoons honey, or enough to sweeten the sauce to your liking
  • (increase dipping sauce ingredients to fit the amount of nuggets you are making)
  • Place the beaten egg and milk in a shallow bowl.
  • Add the pheasant pieces to the egg mixture and coat them well.
  • Place the fish breading in a large plastic baggie and add the egg-coated meat to the baggie (let excess egg mixture drip off first).
  • Twist the top of the baggie shut and shake it up good, several times, until all the meat pieces are well coated with the breading.
  • Shake off any excess breading and immediately place pieces in pre-heated oil in deep-fryer (340 to 350 degrees); fry until pieces are golden brown and meat is cooked through, flipping the pieces one time (depending on the size of pieces, it should take about 3 to 4 minutes per side)
  • Drain deep-fried meat on paper toweling.
  • Serve immediately with the dipping sauce.

Reviews & Comments 4

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    " It was excellent "
    jimrug1 ate it and said...
    I love this.. Your right! It is hard to cook pheasant to be moist and tender. You have found the secret here. I love your dipping sauce. Can't get enough horseradish... Thanks Krum.. and High 5
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    " It was excellent "
    elgab89 ate it and said...
    Oh, yummy! Great recipe!
    Was this review helpful? Yes Flag
  • michellem 5 years ago
    Im not sure I will ever have a pheasant to cook ..but I enjoyed reading about it. Im glad you found a way to enjoy all that bird!
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Now isn't that creative..bet it is good! I love different things. ^5 Krum
    Was this review helpful? Yes Flag

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