Brown-Sugar Glazed Dove Poppers

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Prep Time: 30 min - Cook Time: 20 min

Dove poppers are celebratory, like a hurrah to the beginning of hunting season. Here's how I like them: The breasts marinated for extra flavor and a little bit of sweetness to glaze onto the bacon. Also, don't make the mistake of using expensive, thick-cut bacon, which takes too long to cook. The thin, cheap, fatty stuff will work just fine.


 

Ingredients


  6 Doves (12 total breasts)
  6 slices of cheap bacon
   Cream cheese
  6 Jalapeños

Marinade


  2 tbsp Olive oil
  2 tbsp Red wine vinegar
  1 clove(s) Garlic, minced
  1/2 tsp dried crushed rosemary, or fresh
   Freshly ground pepper, to taste

Brown-Sugar Glaze


  3 tbsp Brown Sugar
  1/4 tsp Nutmeg
  1/2 tsp Cinnamon
  1 1/2 tbsp Water


Instructions

Step #1 Butterfly each dove breast. Combine marinade ingredients in a medium bowl and add dove. Marinate for 30 minutes. Cut jalapeños into 12 strips; remove seeds and ribs for less heat.



Step #2 Prepare grill for direct heat cooking at about 350° Fahrenheit. Cut each slice of bacon into two, which should give you a total of 12 short pieces of bacon. Stuff each marinated dove breast with a small dollop of cream cheese and a strip of jalapeño. Wrap a piece of bacon around the stuffed breast and secure with a toothpick.




Step #3 Lay the poppers onto the hot grill and cook until bacon is rendered and browned, turning occasionally. Meanwhile, combine glaze ingredients. A few minutes before you remove the poppers from the grill, baste the poppers with the glaze. Serve warm.



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Brown-Sugar Glazed Dove Poppers

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Prep Time: 30 min - Cook Time: 20 min



Ingredients


6 Doves (12 total breasts)
6 slices of cheap bacon
Cream cheese
6 Jalapeños

Marinade


2 tbsp Olive oil
2 tbsp Red wine vinegar
1 clove(s) Garlic, minced
1/2 tsp dried crushed rosemary, or fresh
Freshly ground pepper, to taste

Brown-Sugar Glaze


3 tbsp Brown Sugar
1/4 tsp Nutmeg
1/2 tsp Cinnamon
1 1/2 tbsp Water


Instructions


Step #1 - Butterfly each dove breast. Combine marinade ingredients in a medium bowl and add dove. Marinate for 30 minutes. Cut jalapeños into 12 strips; remove seeds and ribs for less heat.
Step #2 - Prepare grill for direct heat cooking at about 350° Fahrenheit. Cut each slice of bacon into two, which should give you a total of 12 short pieces of bacon. Stuff each marinated dove breast with a small dollop of cream cheese and a strip of jalapeño. Wrap a piece of bacon around the stuffed breast and secure with a toothpick.
Step #3 - Lay the poppers onto the hot grill and cook until bacon is rendered and browned, turning occasionally. Meanwhile, combine glaze ingredients. A few minutes before you remove the poppers from the grill, baste the poppers with the glaze. Serve warm.


About the Author

Jenny and Rick Wheatley
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Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.

 


Photo Credit

Jenny Wheatley
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Website: www.foodforhunters.com
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