Thomas Wells | BUY at PHOTOS.DJOURNAL.COMCook of Week HOT PHEASANT POPPERS 8 ounces cream cheese 1 tablespoon Cajun or Creole seasoning 2 pheasant breast halves* 6 jalapeño slices 6 onion slices 3 bacon slices, halved 3/4 cup olive oil 1/4 cup red wine vinegar 1/4 teaspoon cracked black pepper 1/4 teaspoon garlic salt 1/4 teaspoon chili pepper flakes Combine cream cheese and Cajun seasoning.