Rooster Poppers
1 1/2 lbs boneless skinless pheasant breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder
1 can of green chiles (or for more kick, use jalapenos)
Directions:

Preheat oven to 350°F.
Cut pheasant into 1-inch cubes.
Cut each bacon slice into thirds. Wrap each chicken cube with some chiles with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.