This is a recipe for Pheasant Poppers that I found in a Penseys catalog, using their BBQ 3001 seasoning. Actually, their recipe calls for chicken but this is a great way to use up pheasant. The Penseys seasoning contains paprika, black pepper, salt, mustard, nutmeg, garlic, allspice and a bunch of other stuff. This has been one of my go to pheasant appetizer recipes.
Ingredients
| 4 | Boneless Skinless Chicken (Pheasant) Breast | |
| 1 Lb | Sliced bacon | |
| 2 T | BBQ 3001 | |
| 1/2 C | Brown Sugar (Note: I skip this since we eat low-carb.) |
Directions
- Preheat oven to 350 degrees.
- Spray a flat roasting rack with non-stick spray, place on a foil covered roasting or broiling pan and set aside.
- Special step if using thick cut bacon and/or pheasant. Precook the bacon slightly, either on the roasting rack in the oven or in the microwave.
- Cut chicken (Pheasant) into 1 inch cubes. Cut each bacon slice into thirds. (It is easiest to do this before you separate strips.) Wrap a piece of bacon around a piece of chicken and secure with a wooden toothpick.
- Combine BBQ 3001 with brown sugar in a bowl. Drop each meat skewer into mixture and toss gently with your fingers until completely coated.
- Arrange poppers on the rack and bake at 350 for 30-35 minutes if using chicken or 20-25 minutes if using pheasant. Adjust time to make sure bacon is crisp and the topping browned.
I use this pheasant poppers recipe when we have company, especially people who appreciate wild game. It is a great way to use up pheasant and there is seldom any left over.
I think I might try cooking this recipe in my smoker. I think the smoky flavor would compliment the spices.
