Dove Poppers!

Heading to west Texas on Sunday for dove season. Work made me miss opening day (week) this year . My brother has been bunkering some dove that he knocked down over the last couple of days. When I get there Sunday we are going to add to the stash and have a nice feast on Tuesday or Wednesday.

Here's how we make them:
Fillet the meat off the breast.
Stuff a jalapeno or serrano with cream cheese, pineapple, and breast fillet.
Wrap in bacon.
Grill.

I'd post pictures when we get them done but the file sizes on my camera are too large for this site and I can't seem to figure out how to log in via mobile. So you'll just have to savor the vision.

[Jenise]

My father went on annual dove hunts in California. Mom, and later me, always braised them with mushrooms, sherry and rosemary. I've only had them once made by someone else, a guy in Magnolia Texas. He fileted the breast too and wrapped it in bacon with a cherry, called them 'Hot Virgin Doves'.

A few times when visiting my brother I've brought home a cooler bag full of game birds he's downed, next time I have dove (sometimes it's quail or chukar) I'll try Robert's recipe (minus the pineapple)