4 pheasant breasts (Boneless, skinless)
1/2 cup teriyaki sauce
1 can pineapple slices
salt and pepper to taste
Marinate pheasant in teriyaki sauce overnight in the refrigerator. Place a slice of pineapple between 2 breast halves and wrap in bacon. Hold together with tooth picks. Salt and pepper to taste. Grill on low heat, basting with marinade, rotating frequently for 20 min. or until cooked through. Serve over wild rice and garnish with left over pineapple.
The key to cooking pheasant, as with most game meat, is not to over cook it. Grill it until the center barely looses the pink color, but is still moist.