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-   -   Dove poppers (https://parkerguns.org/forums/showthread.php?t=37362)

Keith Doty 09-18-2022 11:14 PM

Dove poppers
 
Breast the doves, fillet the halves off the breastbone. Soak in very salty water for about 30 minutes, drain, don't rinse. Prepare the Jalapenos by slicing in half long wise, loose the inners and seeds. A smear of cream cheese (or your choice of nearly any cheese), lay a breast half in, wrap with bacon. Instead of pinning the bacon with tooth pics, run a pair of bamboo skewers thru each one just like a shiskabob but using 2 skewers. This will hold the bacon fast and they won't unwrap and fall apart when turning. We cook over mesquite and/or oak, your choice on the flavor. Cook over a pretty hot open fire turning often. When the bacon is done it's time to dig in. Enjoy!

davidboyles 02-15-2023 10:03 AM

Poppers
 
I'm still munching down my stash of doves think I have about 50 left was my very best season. Hope you are well I never get back to Houston and when I do I can't wait to get out and get back to Wimberley. Looking forward to turkey season and some new but very old English hammerguns get to play. Shot most of my doves this year with these old Clabrough hammerguns and had a blast. My Parkers were neglected!!

Andrew Sacco 02-15-2023 10:10 AM

Hank Shaws recipe is amazing. A bit more work than the average popper but done over charcoal they're addicting. They are my favorite wild game food. Instead of cream cheese he uses roasted garlic and it's a game changer. We made about 120 poppers at the club and they were killed by about 20 guys and girls with the final few being settled with a coin toss. Don't cut corners, use his recipe and you will not be sorry.

https://honest-food.net/dove-poppers-recipe/

Andrew Sacco 02-15-2023 10:11 AM

And I agree with you Keith, cook for the bacon over wood and somewhat hot fire, and when the bacon is done the popper should be medium, just perfect.

Keith Doty 02-15-2023 10:23 AM

The last of my doves are long gone. I've had to resort to roasted quail of late but only have a single package of 3 left. Fortunately my wife doesn't care for them. Their fate is to be "diablo" on the grill near future. I'm having a craving for Redfish on the half shell recently, probably going to scratch that itch next weekend, gotta haul duck blinds out of the field this weekend.
Had a shoot with the Texas SxS club two weeks ago. Stole a beautiful winter day, 65, no wind, and as nice as one could ask for. Other than clays I'm done shooting for the year as quail ends this month and my weekends are spoken for. Just not that mad at the turkeys.

todd allen 02-15-2023 02:31 PM

Thanks, guys. I can't wait to try these poppers.

Joseph Sheerin 02-15-2023 04:10 PM

I am fairly lazy about making my popper, hate turning them over, etc...

I will use just about any game meat, duck, pheasant, venison, antelope, goose, chukkar, etc. Thin slices of the game meat, some cream cheese, sliver of seeded jalepeno, wrap with 1/2 slice of maple cured bacon and skewer with a round toothpick. Smoke them in my verticle smoker until the bacon looks right. Mesquite wood works well, but it's personal pref thing... Don't turn them at all, just pull them off the rack when the bacon looks the way I want it to. :D

Man Candy at it's finest.... :D

Joe Dreisch 02-15-2023 06:03 PM

Fellows from a church in Mt. Washington (Baltimore) used to have a wild game feast every year. They made a treat called Cajun Duck. Cut duck breasts in strips about as big as your index finger. Roll strips in Cajun seasoning (used for blackened fish). Wrap the duck strip around half Jalapeno and fill center with Cream cheese. Wrap the donut with a strip of bacon and pin with a tooth pick. Bake at 400 or so until done. I like your idea of using a smoker instead. Cajun Duck is a real treat. Try it.

Bob Hayes 02-15-2023 10:46 PM

Just did the same poopers as Keith and then did some with snipe breast.Both are excellent.
Luckily we had a great snipe season and got plenty.

Victor Wasylyna 02-16-2023 11:50 AM

If y’all are smothering your “filet mignon of the sky” with cream cheese, bacon, and jalapeño, I don’t even want to know how you eat a beef filet. Butterflied, well done, and covered in A1 sauce? Gee whiz!

Save the popper recipe for coots and such.

-Victor

Keith Doty 02-16-2023 12:15 PM

Naw, filet served "still moving" rare with a bit of garlic powder , black pepper and a dash of salt. I like it to wiggle a bit when stuck, no sauce!

Mike Koneski 02-16-2023 01:46 PM

I'll slice any breast meat into "finger pieces", dab them with a paper towel, dip in egg wash, dredge in plain breadcrumbs with whatever seasoning you like added. Add 1/2" olive oil to a hot pan and saute those strips a few minutes on each side. Set them on a paper towel on a plate and let them rest and drain for a minute or two. Then use your favorite hot sauces/dipping sauces and have at it.

Mike Koneski 02-16-2023 01:48 PM

My steak (no filet, give me porterhouse, strip or Delmonico) needs to be "twitching". I prefer it au poivre with a hunter sauce. Just accompany it with a pile of grilled asparagus, some sauteed mushrooms and onions and I'm all set.

Arthur Shaffer 02-17-2023 02:10 PM

Saw an odd report a month or two ago. It was in a "Lifestyle" magazine of some sort but it concerned a large blind tasting conducted by a group of professional chefs at an industy meeting. They tested a large body of diners, and found that when blind tested, steaks cooked medium to medium well were the clear favorite of the subjects, even though rare was their clear choice when polled before hand.

Arthur Shaffer 02-17-2023 02:13 PM

An aside question. When I open the main Forum page and scroll down to this one, it shows this as the most recent post. However, when I click on the forum listing, this thread doesn't appear. The only way to access it is to click on the latest listing tag in the main forum menu. I have never seen that happen before.

todd allen 08-29-2023 09:40 PM

Quote:

Originally Posted by Victor Wasylyna (Post 382634)
If y’all are smothering your “filet mignon of the sky” with cream cheese, bacon, and jalapeño, I don’t even want to know how you eat a beef filet. Butterflied, well done, and covered in A1 sauce? Gee whiz!

Save the popper recipe for coots and such.

-Victor

Dean, we did a dove popper recipe a couple weeks ago, cooked on a discada, and it was absolutely gourmet!
I love to cook, and love to experiment. Like the time I used Jamaican Jerk Seasoning on grouse.
It was insanely good!


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