Prepare the Pheasant: Trim any excess fat or skin from the pheasant breasts. Slice the pheasant into bite-sized pieces, ensuring they are thick enough to hold the filling but not too thick to cook through easily. Prepare the Fillings: In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt & pepper. If you like extra heat, you can add chopped jalapeño peppers to the mixture. Stir until everything is well combined.
Assemble the Poppers Place a spoonful of the cream cheese mixture onto each piece of pheasant. Fold the pheasant around the filling to form a small pocket. Wrap each piece of stuffed pheasant with a slice of bacon, securing it with a toothpick to hold the bacon in place.
Cook the Poppers:There are several cooking methods for your pheasant poppers: Grilling: Preheat your grill to medium-high heat. Place the poppers on the grill and cook for about 10-12 minutes, turning them occasionally until the bacon is crispy and the pheasant is cooked through. Baking: Preheat your oven to 375°F (190°C). Arrange the poppers on a baking sheet and bake for 20-25 minutes, or until the bacon is golden brown and crispy. Pan-frying: Heat a skillet over medium heat. Cook the poppers for 6-8 minutes per side, ensuring the bacon crisps up and the pheasant is cooked thoroughly.
Serve & Enjoy: Once the poppers are cooked, remove them from the heat and let them cool for a few minutes. Serve with dipping sauces like ranch, BBQ sauce, or a spicy sriracha mayo. Enjoy your delicious pheasant poppers as an appetizer or snack.
