Bacon-Wrapped Dove Jalapeno Poppers
When your husband and son bring home a mess of dove from their first dove hunt of the season and SEC college football is on the next day, what do you cook with them? Bacon-Wrapped Dove Jalapeno Poppers, of course.
Scott and Grayson were invited to attend an all-day dove hunt in Helena, Alabama recently. This is one of those father/son outdoor adventures they look forward to every year and it’s a bonus when they can get home in time to watch Alabama play football the same night!
I get it. Father/son bonding. Men (and a few women) swapping past hunting stories over pulled pork and sweet tea before hitting the field. Everyone’s decked out in leaf ware, sunglasses and cooling towels….because it’s HOT in Alabama in September.
I’m happy to let them go off on these adventures and stay back home in the A/C awaiting their arrival to cook whatever they bring back. This arrangement works for me. I have a feeling it works well for Scott and Grayson because for most game hunting, you have to be very still and quiet. I think they know that would be hard for me to do. They did say dove hunting is a little different. You can talk and cut up while waiting for the birds to just fly overhead. But, then there’s the Alabama heat and humidity….I like our arrangement of hunter and cook.
My son, Grayson, asked his friend to come over to help him clean the dove breasts after the dove hunt. It doesn’t take very long at all-just a lot of plucking. I made them put down a tarp on our back deck for easy clean up.
I rinsed the breast and carefully checked behind them for any shot they may have missed. You can chip a tooth or loose a filling if you bite down on one of those. Been there. Done that.
I marinated them in Moore’s marinade overnight in a zip-top plastic bag. You can also use Dale’s Marinade or a teriyaki marinade. Drain and discard the marinade then pat the dove breasts with paper towels.
With a sharp knife, remove the breast meat from the bone. Depending on the size of your jalapenos, put about 2 teaspoons of the cream cheese in each jalapeno halve.
My jalapenos were on the large side so I could fit two breast halves in one jalapeno for several of them.
Wrap the entire jalapeno with half of a piece of bacon. If you are watching your calories, you can use one-third of a piece of bacon and secure it with a toothpick. Bake them on a wire cooling rack placed in a foil-lined baking sheet. You can also grill these, but make sure the heat is very low or try indirect heat-the bacon drippings will drip and that causes flare ups.
These babies are easily 3-bite-size which is probably what dove hunters prefer, right?
Bacon. Jalapeno. Cream cheese. Dove breast. Wrap it all up and bake it and call it yummy!
- 12 bone-in dove breasts
- 1/2 cup Moore's or Dales Marinade (or Teriyaki marinade)
- 6 very large fresh jalapeno peppers
- 1/2 to 3/4 cup cream cheese
- 6 slices bacon Not thick-cut
Rinse dove breasts with cold water in a colander and place in a large zip-top plastic bag. Pour marinade over dove and seal the bag. Refrigerate for at least 2 hours or overnight.
Preheat oven to 400 degrees.
Remove the dove breasts from the marinade and pat them dry with paper towels. Throw away the marinade. With a sharp knife remove the dove breasts from the bone.
Wearing latex gloves to protect your hands from the peppers, cut the jalapenos in half horizontally. They will look like little boats. Scrape out all the seeds and membrane-unless you want 4 Alarm Poppers because this is where the heat is. If you only have small peppers, use 12 of them. You can cut a slit in the top, cutting to but not all the way through the other side and scrape out the seeds.
With a table knife, cut off 2 or three little pieces of cream cheese about 1 teaspoon each and insert it into the "boat".
For the large jalapenos, place two small dove breasts on the cream cheese. For the small ones, place one dove breast in the jalapeno.
Cut the bacon slices in half. Wrap each large jalapeno with a half slice of bacon. For the small ones, cut the bacon into fourths and wrap the bacon around the pepper. These will need a toothpick to help secure them or use a longer piece of bacon.
Place the poppers on a wire cooling rack and put it in a foil-lined baking sheet. Bake for 25 minutes or until the bacon is crisp and the peppers are soft.