Dove poppers

[Keith Doty]

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]

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!!

[Andy]

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/

[Andy]

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]

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]

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

[Joe from MO]

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.

Man Candy at it's finest....

[Joe D.]

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.

[Dollar]

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]

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