Super Bowl Sunday is one of the most popular grilling days of the year. In fact, it’s the seventh largest. And to top it off, it is the biggest outdoor cooking day of the winter months.
Appetizers are a perfect example of this school of thought, and for the big game Feb. 3, consider Pheasant Kabobs.
The following recipe, from MacFarlane Pheasants (located in Janesville, Wis.), the largest pheasant farm in North America, will provide some tasty eating at game time.
If you’re not a hunter and don’t have access to your own birds, whole pheasants and variety of pheasant breasts and strips are available at MacFarlane’s online retail store (www.pheasantfordinner.com) with convenient shipping coast-to-coast via UPS.
And that’s not to mention several recipes for entrees, soups, salads and more.
Grilled Pheasant Kabobs
1 to 1½ pounds pheasant breast cut into strips
1 4-ounce jar jalapeno peppers
12 slices bacon, cut into thirds
6 bamboo skewers, soaked in water
Cut pheasant breast into 36 pieces and place in a mixing bowl. Pour the juice from the jalapeno peppers over the pheasant and marinade for 20 minutes.
Preheat grill for medium heat; lightly oil the grate Drain the marinade from the pheasant. Place a slice of the jalapeno pepper onto each piece of pheasant breast, wrap with a bacon strip and slide onto skewer. Place 4 to 6 wraps on each skewer. Place kabobs on the grill, turning frequently for 15 minutes, or until the bacon is crispy. Remove skewers from the grill. Plate and serve immediately.
Yield: Serves 9.
Note: If using an oven, turn on the broiler; place skewers on baking pan. Keep pan 6 inches away from the heat source to avoid cooking too quickly. Broil each side for 10 minutes, or until bacon is crispy; turn and broil 10 additional minutes. Remove skewers from oven, plate and serve immediately.