In the Wild with Greg Wagner


JALAPENO DOVE POPPERS by Greg Wagner

It’s so hot and steamy outside here in southeastern Nebraska, I’m indoors tonight. I’ve been watching too much of the Food Network on TV though, so I’m in a recipe giving mood. That being said, and with Nebraska’s dove hunting season opening just around the corner on Sept. 1, no better time than the present to pass along one of my favorite, but simple recipes from Field & Stream magazine for absolutely delicious dove breasts. You gotta try this, wild game chefs and hunters! Here it is:  

JALAPENO DOVE POPPERS   

Ingredients:   

De-boned dove breasts   

1 can jalapeno peppers   

1 tub cream cheese   

Bacon  

Toothpicks 

Photo courtesy of Field & Stream magazine.

1. Pre-heat grill  

2. Rinse and dry dove breasts.  

3. Slice jalapeno peppers in half lengthwise. (Remove seeds and veins if you prefer less heat.)  

4. Slather cream cheese in the open cavity of each jalapeno. Top with a dove breast, wrap in half a piece of bacon, and secure with a toothpick. Repeat will all breasts.  

5. Grill poppers over medium-high heat for 15-20 minutes or until bacon is crisp, turning once. Salt and pepper to taste. WOW!  

Photo courtesy of Field & Stream magazine.

See you out there on Sept. 1 trying to connect with those speedy, erratic-flying, elusive doves! Hmmm … I better go buy some more shells, don’t ya’ think?  

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