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Pepper Ring Pheasant Appetizer
Submitted by Mark Besser.

~ 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.

Serve and enjoy.

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