Pepper Ring Pheasant Appetizer
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- 1 pheasant, deboned and cut into 1/2" cubes
- olive oil
- 1 jar medium or hot pepper rings
- veggie cream cheese
- pumpernickel or rye toast points
Saute the pheasant in a small amount of olive oil.
When the meat starts to brown, add 6 ? 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.