Grilled pheasant breast with a peach slice wrapped in bacon basted with jalapeno garlic peach preserve sauce.
Pheasant thighs or breasts
1 peach cut into slices or canned peaches
18 oz of peach preserves
2 spoonfuls of canned jalapenos
1/4 cup red wine vinegar
1 tsp of garlic powder
1 tsp of ground ginger
Place a peach slice under each piece of pheasant and wrap bacon to secure peach slice to pheasant. Grill over indirect hear for twenty minutes turning pheasants over three times. Prepare peach glaze while pheasant is on the grill by combining ingredients into a sauce pan over the oven at medium heat until mixture is a thick baste. Return to grill to baste pheasant for another 10 minutes or until pheasant is done. I like to make sure at least one slice of jalapeno is on each piece of pheasant.