Background

This is a recipe given to me by Travis Frank from the TV Show “The Flush” and he said that this is the recipe he uses when someone says they don’t like wild game!

Preperation

Take your boneless skinless pheasant breast and pound it out until it is mostly flat. As you are hitting it with the tenderizing mallet you will also want to push it out, so hit it near the middle but moving to the outside. This will help flatten it more.

Soften a block of Cream Cheese and mix in |Apple-Maple-Bacon-Jam or |Hot-Pepper-Berry-Bacon-Jam until it is well mixed. Folding the cream cheese will work well here if you have a nice soft spatula.

Stuffing and wrapping

Simply lay out you pheasant breast flat on a cutting mat take a dollop of the cream cheese and wrap the pheasant around that. Now, wrap the bacon around the stuffed pheasant and skewer with tooth picks to keep the bacon in place.

Coating the Bacon Wrapped Pheasant

If you want at this point you can sprinkle on some more flavor here, we used the |Smokehouse-BBQ-Seasoning-and-Rub but you can use any Excalibur Shaker that you think might be worth it!

Smoking

Smoke at 225° until the internal temp is 165° which should take about 1.5 hours but conditions vary, so use a Digital Thermometer.

Serve

These make amazing finger foods or appetizers and Travis was right, this is a fool proof way to get anyone to love wild game!

Shop waltonsinc.com for |Smokehouse-BBQ-Seasoning-and-Rub

Shop waltonsinc.com for Thermometers

#tasty
#yummy
#pheasantsforever
#quailforever

Watch WaltonsTV: Gamebird Gourmet: Bacon Wrapped Stuffed Pheasant