Pheasant “Phoenix on Horseback”
- 2 pheasant breasts
- 8 oz can sliced water chestnuts, drained
- 1/2 pound bacon, sliced
- 1/2 cup apricot jam
- 1/2 cup brown mustard
Season the pheasant well with salt, slice in finger sized pieces.
Place a few slices of water chestnut on top of each piece of pheasant. Wrap in bacon. Secure with a toothpick if needed, but I like to place the seam on the bottom too.
Cook on a wire rack fitted into a small pan at 375 degrees for about 18 minutes until bacon is crispy.
Combine apricot and mustard in a small bowl. Glaze the pheasant bacon bites as they come out of the oven while they’re still hot. Serve with remaining sauce.