Shred/ chop the smoked pheasant — if you prefer a different flavor profile than smoked pheasant you could also slow cook the pheasant in a braising liquid until it is tender and falls from the bone.
Dice jalapeños.
Combine meat, peppers and cheeses.
Lay out a wonton wrapper, place about a tablespoon of filling in the center, wet the edge of the wonton with water and gently fold over and press to seal. Then fold in the corners to make the Pope's hat shape.
Heat oil to 350° — we normally use peanut oil for frying.
Drop poppers in the hot oil and flip. When brown and crisp remove.
Serve with tart jam or honey to contrast the heat. We like local honey with a squeeze of orange.
The recipe obviously makes a ton of poppers. Once assembled you can place poppers on a baking sheet and put them in the freezer. When frozen they can be stored in a container and used as needed depending on the number of guests.
The alternative to frying: Form the smoked pheasant and cheese mixture into a ball and serve with crackers. Instead of poppers you now have a Smoked Pheasant Cheese Ball with a jalapeño kick.