Bacon-Wrapped Dove Poppers
Discover the perfect dove poppers recipe that honors your hunt. Tender dove breast, jalapeños, cheese, and crispy bacon create an ideal post-hunt treat.
Bacon-Wrapped Dove Poppers
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
12
20 minutes
15 minutes
230
American
Appetizer
Looking for the perfect dove poppers recipe? These bacon-wrapped dove poppers bring out the best in freshly hunted dove.
The combination of tender dove breast, spicy jalapeño, melty cheese, and crispy bacon makes for an irresistible post-hunt treat that honors the birds and the tradition.
Ingredients
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- 12 dove breasts, deboned
- 1 package thinly sliced bacon, cut in half
- 3 fresh jalapeños, thinly sliced (bell peppers work for a milder taste)
- 1/2 block Monterey Jack cheese, sliced to match jalapeño thickness
- Your favorite BBQ seasoning
- 24 toothpicks
- Charcoal or wood for grilling
Directions
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Prepare your grill. Set up your grill for direct, high-heat cooking. Lump charcoal works great, creating the perfect sear for bacon-wrapped dove poppers.
Debone the dove breast. Using a sharp, clean kitchen knife, slice along the length of the breastbone. Filet the breast back to the edge of the keel. Using your hands, gently pull the meat off the keel, leaving the two breasts connected.
Assemble the bacon-wrapped dove poppers. Lightly season each breast with your favorite BBQ seasoning. Place one slice of jalapeño and cheese inside each breast. Wrap with half a slice of bacon, then wrap with another half-slice in the opposite direction, creating a ball shape. Secure each with toothpicks. Season the outside lightly.
Grill your bacon-wrapped dove poppers. Place the bacon-wrapped dove poppers over direct fire, keeping them high enough to avoid flare-ups. This allows the bacon to cook properly without burning. Rotate the poppers constantly to cook evenly on all sides. Using an instant-read thermometer, pull the bacon-wrapped dove poppers when the breast reaches 165°F and the bacon looks perfectly crisp.
Rest and serve. Remove from the grill and allow to cool for a few minutes before serving. This helps the juices redistribute throughout the meat.
