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Doggone Good! Best Dove Recipe Ever
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September 18, 2009
Doggone Good! Best Dove Recipe Ever
By David DiBenedetto
I’m not much of chef. My wife, Jenny, on the other hand, is superb. But the other day I stumbled upon a dove recipe that blew away every other one I had tried. And since we’re still deep in dove season, I figured we could take a break from straight dog talk and get down to eating.
As mentioned, I have had dove grilled, fried, baked with sour cream and white wine, and so on, but when I heard about Jalapeno Dove Poppers I had to try them. I love the recipe because it’s easy (which means a lot to an inept chef like myself), quick, and has some kick to it. It also requires nothing more than some dove breasts, jalapenos, cream cheese, and bacon. (Really, do better ingredients exist?)
I’m sure some of you more experienced chefs have your own take on this recipe (I’ve seen a few different versions) or maybe you have a better one. Share them with the crowd. Nothing better then enjoying the fruits of pup’s (and our) labor.
JALAPENO DOVE POPPERS
Ingredients:
De-boned dove breasts
1 can jalapeno peppers
1 tub cream cheese
Bacon
Toothpicks
1. Pre-heat grill
2. Rinse and dry dove breasts.
3. Slice jalapenos 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.
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Comments (24)
Yes this ia a awesome recipe! Its also good with quail, backstrap, and sliced chicken breast. I personally think the chicken is the best! I also like to get the cheap thin bacon and wrap the meat completly not just around the sides, so the cream cheese doesnt mostly end up on the grill.
I'm a huge fan of this with dove!! I agree with victory about buying the thin cheap bacon and completely wrapping the popper. If you like the sweet and spicy combo, sprinkle a pinch of brown sugar on the entire wrapped popper before grilling it. It's a really good flavor combo in my book!
Thanks for the cooking tips. Definitely a good set of ingredients. Can't wait to try them.
Is there, like, some other way to cook dove? This is all I ever do, and it's some of the best wild game cooking of all time. I don't think anyone cooks dove any other way than this in South Texas.
texasfirst--I always knew you people in South Texas were a step ahead of the rest of us. LOL.
But seriously, I didn't say it was a brand new recipe just a new recipe for me.-d
You guys are killing me. I haven't had dove since ... well, it's been a long time. And we can't hunt the plentiful doves in Michigan. Will try this with woodcock, though.
Woodcock... this thing you speak of. Is bird, yes?
This sounds good. I can't wait to try this with some sliced turkey breast in the spring ... unless I can get me a fall bird this year.
seadog: you're absolutely right. you can pretty much use any type of meat. i've had similar preparation with pheasant and it was great!
I tried this recipe a couple of nights ago, but with a few of the poppers I mixed honey in with the sour cream... oh man it was good.
We have got to try it.
It rocks. We also will make a little pan out of aluminum foil after then dove are cooked. Put the dove back on the grill and throw on some mozzarella cheese all over it. clean up is a breeze with the foil. No cheese on the grill and alot in your stomach.
Thank you!!an mouth-watering recipe.EXCELLENT!!
Sounds like a tasty recipe that imgoing to have to try.
Dang, just ate the last of that limit of doves I shot Sep 1st. Oh well Pheasant season is just around the corner.
Dave that is a good one, we do the same thing with cubed duck breast also!
texasfirst ... uh, yes ... perhaps you might know them as timberdoodles. Guess that isn't much better. Who comes up with these names?
Its the way that shore bird that moved inland flies I guess MLH.In the woods they humble many hunters up,down all arround.I met a police officer that works the canine unit in Albany last year that invited me to hunt some of his fine timberdoodle land he said it looks like the forest floor is comeing up like a huge quail covey.Definetly looks like a must try recipe for the small fast flying bird I agree.
37 here in NY today first day of ruffed grouse season but cant hunt today have to go to Lee Mass to collect a trip I won and cash prize(Carribean cruise and cash).BUT STILL A VERY HARD CHOICE!
37 today here in NY first day of ruffed grouse season but cant hunt today have to go to Lee Mass. to collect a cruise and cash I won.BUT STILL IS A VERY TOUGH CHOICE TO GIVE UP THE FIRST DAY!
1 tub of chreme -fraisch.
1 whole garlic cleaned up and each boat put through a garlicpress.
1-1,5 inch of white pepper-root from a tube and finely ground rocksalt to taste.
mix well..
leave it in the fridge for a couple of hours till it stiffens up and its great for anything with bird in it or even just for a homemade dip for chips..
when u get it right u dont really taste if for a couple of minutes then it friggin explodes in your mouth with taste..
:)
I've done the same thing before except with an onion slice instead of the cream cheese. Also, we rolled the meat and onion in all-spice before combining all the ingredients. Absolutely delicious!
Wonderful flavor with this recipe.I also like to use anaheim peppers for those that aren't accustomed to the jalapenos. Add a thin slice of garlic and onion, and wrap the bacon completely around the breast to contain the cream cheese and juices. Any bird, light or dark, is excellent this way!
We did these at the last wild game supper we hosted. Excellent!
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Woodcock... this thing you speak of. Is bird, yes?
Yes this ia a awesome recipe! Its also good with quail, backstrap, and sliced chicken breast. I personally think the chicken is the best! I also like to get the cheap thin bacon and wrap the meat completly not just around the sides, so the cream cheese doesnt mostly end up on the grill.
texasfirst--I always knew you people in South Texas were a step ahead of the rest of us. LOL.
But seriously, I didn't say it was a brand new recipe just a new recipe for me.-d
You guys are killing me. I haven't had dove since ... well, it's been a long time. And we can't hunt the plentiful doves in Michigan. Will try this with woodcock, though.
I tried this recipe a couple of nights ago, but with a few of the poppers I mixed honey in with the sour cream... oh man it was good.
It rocks. We also will make a little pan out of aluminum foil after then dove are cooked. Put the dove back on the grill and throw on some mozzarella cheese all over it. clean up is a breeze with the foil. No cheese on the grill and alot in your stomach.
1 tub of chreme -fraisch.
1 whole garlic cleaned up and each boat put through a garlicpress.
1-1,5 inch of white pepper-root from a tube and finely ground rocksalt to taste.
mix well..
leave it in the fridge for a couple of hours till it stiffens up and its great for anything with bird in it or even just for a homemade dip for chips..
when u get it right u dont really taste if for a couple of minutes then it friggin explodes in your mouth with taste..
:)
I'm a huge fan of this with dove!! I agree with victory about buying the thin cheap bacon and completely wrapping the popper. If you like the sweet and spicy combo, sprinkle a pinch of brown sugar on the entire wrapped popper before grilling it. It's a really good flavor combo in my book!
Thanks for the cooking tips. Definitely a good set of ingredients. Can't wait to try them.
Is there, like, some other way to cook dove? This is all I ever do, and it's some of the best wild game cooking of all time. I don't think anyone cooks dove any other way than this in South Texas.
This sounds good. I can't wait to try this with some sliced turkey breast in the spring ... unless I can get me a fall bird this year.
seadog: you're absolutely right. you can pretty much use any type of meat. i've had similar preparation with pheasant and it was great!
We have got to try it.
Thank you!!an mouth-watering recipe.EXCELLENT!!
Sounds like a tasty recipe that imgoing to have to try.
Dang, just ate the last of that limit of doves I shot Sep 1st. Oh well Pheasant season is just around the corner.
Dave that is a good one, we do the same thing with cubed duck breast also!
texasfirst ... uh, yes ... perhaps you might know them as timberdoodles. Guess that isn't much better. Who comes up with these names?
37 today here in NY first day of ruffed grouse season but cant hunt today have to go to Lee Mass. to collect a cruise and cash I won.BUT STILL IS A VERY TOUGH CHOICE TO GIVE UP THE FIRST DAY!
I've done the same thing before except with an onion slice instead of the cream cheese. Also, we rolled the meat and onion in all-spice before combining all the ingredients. Absolutely delicious!
Its the way that shore bird that moved inland flies I guess MLH.In the woods they humble many hunters up,down all arround.I met a police officer that works the canine unit in Albany last year that invited me to hunt some of his fine timberdoodle land he said it looks like the forest floor is comeing up like a huge quail covey.Definetly looks like a must try recipe for the small fast flying bird I agree.
37 here in NY today first day of ruffed grouse season but cant hunt today have to go to Lee Mass to collect a trip I won and cash prize(Carribean cruise and cash).BUT STILL A VERY HARD CHOICE!
Wonderful flavor with this recipe.I also like to use anaheim peppers for those that aren't accustomed to the jalapenos. Add a thin slice of garlic and onion, and wrap the bacon completely around the breast to contain the cream cheese and juices. Any bird, light or dark, is excellent this way!
We did these at the last wild game supper we hosted. Excellent!
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