Directions:
- Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
- Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.12 Kcal (298 kJ) | ||
| Calories from fat | 38.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 17.12mg | 6% | |
| Sodium | 69.06mg | 3% | |
| Potassium | 201.19mg | 4% | |
| Total Carbs | 1.42g | 0% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 6.52g | 13% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 4.4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 130.86 Kcal (548 kJ) | ||
| Calories from fat | 71.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 7% | |
|---|---|---|---|
| Cholesterol | 31.5mg | 6% | |
| Sodium | 127.06mg | 3% | |
| Potassium | 370.17mg | 4% | |
| Total Carbs | 2.6g | 0% | |
| Sugars | 1.46g | 3% | |
| Dietary Fiber | 0.98g | 2% | |
| Protein | 11.99g | 13% | |
| Vitamin C | 5.7mg | 5% | |
| Iron | 0.8mg | 2% | |
| Calcium | 8.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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