Pheasant Stuffed Jalapeño Poppers

Warning: This week's #SavoryGoodness recipe is a crowd pleaser! Impress your friends with this great appetizer idea- Pheasant Stuffed Jalapeño Poppers! 


2 cups Pheasant, finely chopped (about 4 breasts)

2 tbsp Butter

1 Garlic Clove, minced

8 oz Cream Cheese, softened

4 oz Cheddar Cheese, shredded

1 tsp Dried Basil

2 tsp Cumin

1 tsp Celery Salt

2 Scallions, thinly sliced

Salt and Pepper, to taste

15 Jalapeños, halved and seeded

10 Bacon Slices, cut into thirds


Preheat oven to 450 degrees. Over medium high heat, add the butter and chopped pheasant to a large skillet. Cook until the pheasant is almost no longer pink (6 minutes). Add in the garlic and cook until pheasant is completely cooked through.

While this is cooking, prepare the jalapeños by cutting them in half and removing the seeds and ribs, then set them aside.

Place cooked pheasant in a large mixing bowl and add: the cream cheese, cheddar cheese, basil, cumin, celery salt and scallions. Stir together combining all the ingredients. Season accordingly with salt and pepper. 

Stuff jalapeños with pheasant and cheese mixture, then wrap bacon around the jalapeño. Place the bacon wrapped jalapeño on a baking sheet that has a cooling rack on top to allow for the bacon to crisp around the entire jalapeño. Bake for 12-15 minutes or until bacon becomes crisp and brown. Enjoy!

*If not serving pheasant a great substitute is Italian sausage.