Pepper ring pheasant appetizer

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Nick Seiter

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Ingredients:

Pheasant - deboned and cut into half-inch cubes, olive oil, 1 jar medium or hot pepper rings, veggie cream cheese, pumpernickel or rye toast points.

Directions:

Sauté the pheasant in a small amount of olive oil. When the meat starts to brown, add 6 to 8 pepper rings and a small amount of the liquid from the jar. Stir together. Let the liquid simmer off. Spread a small amount of cream cheese onto the toast points. Top with some of the pheasant. Garnish with pepper rings.

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