Cut the pheasant into 1/4" cubes – if you have time you can always brine birds overnight to add flavor and moisture, we often pound them flat as well to help tenderize.

Melt the butter in a skillet over medium heat and add the pheasant. Squeeze a half a lemon, season with salt and pepper. Sautéing in butter just helps add a fat component to a typically lean meat. 

Preheat the oven (camp oven or campfire coals) to 350° 

Slice the apple, dice the jalapeño, shred the cheeses while the pheasant cools and drains – place it on a paper towel if you're in camp.

We use pre-made pie crusts, but feel free to make your own dough. A package of two crusts is cut into equal thirds.

On one half of each dough segment stack apples, pheasant, jalapeño and cheese. You can play with the mix to your own liking depending on how much pepper heat versus tart apple and cheese you desire. I have a bad habit of overfilling which can make sealing the pies a bit of a challenge. 

Use egg white for glue along the outside edge of the dough wedge opposite your filling, then carefully fold over the dough. Use the tines of a fork to seal the outside edge and poke a few steam vents in the top of each hand pie. 

Brush the remaining egg white across the top of each pie to help get that nice golden finish. 

Put the pies in the oven for 35 minutes or until crust is golden brown. 

Place pies on a cooling rack for 10 minutes before digging in or risk the internal lava removing multiple layers from the roof of your mouth.