Dove, Quail, Turkey & Rabbit · Wild game recipe
Bacon-Wrapped Dove Poppers
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The September tradition. Dove breast, cream cheese and jalapeño wrapped in bacon and grilled until crisp. Make more than you think you need.
Ingredients
- 20 dove breast halves (from 10 birds), boned
- 10 jalapeños
- 4 oz cream cheese, softened
- ½ cup shredded cheddar
- 10 slices thin-cut bacon, cut in half
- 2 tsp Brush Country Rub
- ¼ cup barbecue sauce or pepper jelly (optional)
- Toothpicks soaked in water
Steps
- Halve the jalapeños lengthwise and scrape out the seeds and ribs. Keep a few seeds in if you like heat.
- Mix the cream cheese and cheddar. Fill each pepper half with about 1 teaspoon.
- Season the dove breasts with the rub and lay one on top of each pepper.
- Wrap each popper tightly in a half slice of bacon and pin with a toothpick.
- Grill over medium indirect heat, turning a few times, for 18–25 minutes until the bacon is crisp. Brush with sauce or jelly for the last 2 minutes if you want.
- Check a few with a thermometer: the dove should reach 165°F. Rest 5 minutes and serve.
Camp tip: Partly cook the bacon in the microwave for 1 minute first and it'll crisp before the dove dries out.
Food safety: USDA guidance for all poultry, including wild game birds, is 165°F. Check birds for shot and remove any feathers pushed into the meat.
Gear that helps
Instant-read thermometer
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Cast iron for the grill
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