By Nathan Smith

Fall is my favorite time of year. It’s the best three weeks we have in Texas. One reason I like it so much is that it’s synonymous with dove season and the bounty that goes with it, when my aim is good.

This year was pretty bountiful, and this week I’m happy to share a dove recipe that works great from field to table. These little dudes make a perfect appetizer for just about any occasion and give me an excuse to fire up the grill again.

For Little Dove Poppers, you will need:
15-20 boneless dove breasts
1 pkg. thick-cut peppered jalapeño bacon
3-4 jalapeños
1 block (8 oz.) cheddar cheese
1 large red bell pepper
1 large yellow bell pepper
1 bottle Claude’s Brisket Marinade
Tony’s Original Cajun Seasoning
About 30 toothpicks soaked in water for 45 minutes

This recipe requires a little bit of planning since it requires the meat to marinate overnight. The night before, prepare your dove breasts for the marinade. Using 6-8 dove breasts, filet the meat away from the bone keeping the flesh intact.

Next, slice into 1-1/2-inch-wide strips and marinate overnight in Claude’s Brisket Marinade and two tablespoons of Tony’s seasoning.

When you are ready to prepare the appetizers, remove the seeds from the jalapenos and bell peppers and cut them into 1/4-inch by 2-inch strips. Slice cheese into 1/2-inch by 2-inch strips. 

Cut a full strip of bacon in half. Place dove, cheese and peppers on one end and roll tightly.

Secure the contents inside the bacon wrap with a soaked toothpick. Repeat for all dove, and now you are ready for the grill.

Grill for about 15-20 minutes on medium heat to cook the bacon. I placed foil over my grill grate so that the cheese didn’t escape.

Pull the poppers off the grill and place them in the oven for another 15-20 minutes at 350 degrees Fahrenheit to finish the dove. Dove meat is best served medium rare.

Serve and enjoy!

 

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Recipe: Little Dove Poppers

Summary: A true Texas appetizer with a wild twist

Ingredients

  • 15-20 boneless dove breasts
  • 1 pkg. thick-cut peppered bacon
  • 3-4 jalapeños
  • 1 block (8 oz.) cheddar cheese
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 bottle Claude’s Brisket Marinade
  • Tony’s Original Cajun Seasoning
  • About 30 toothpicks soaked in water

Instructions

  • Filet meat from breastbone of field-dressed dove.
  • Marinate overnight in Claude’s and two tablespoons of Tony’s seasoning.
  • Remove seeds from jalepenos and bell peppers. Cut into 1/4-inch by 2-inch strips.
  • Slice cheese into 1/2-inch by 2-inch strips.
  • Cut full strip of bacon in half. Place dove, cheese and peppers on one end and roll tightly.
  • Secure the contents inside the bacon with a soaked toothpick.
  • Repeat for all dove poppers.
  • Grill poppers for 15 minutes on medium heat to cook bacon.
  • Finish in the oven for 15-20 minutes at 350 degrees Fahrenheit.
  • Serve and enjoy!

   

Prep time (duration): marinate overnight, 20 minutes

Cooking time (minutes): 30 minutes

Number of servings: 5

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Nathan Smith

I love talking Texas, food and farmers! The best part of what I do is introducing Texas farmers and ranchers to the people they work for…that means you!