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Place the leg and thigh portions in a large pot with the stock, garlic and two jalapeños.
Simmer the pheasant until the meat is tender and falling off the bone (about two hours).
When the meat is done, pick it off the bones and place it in a stand mixer with a paddle attachment.
Add the cream cheese and the jalapeño seasoning and mix together to break down the meat and combine it with the cream cheese.
Cut the remaining ten jalapeños in half lengthwise.
Spoon the seeds and stems out of the jalapeños.
Spoon the cream cheese mixture into the peppers and wrap each pepper in a piece of bacon.
Grill them or place them in the oven at 350 degrees for 25-30 minutes.