Texas Parks & Wildlife Magazine   

Archives


Home
Kebabs

Carter Smith’s Jalapeño Dove Poppers


Ingredients:

•  15 whole plucked dove breasts
•  Garlic salt
•  Black pepper
•  1 package (8 ounces) cream cheese
•  15 jalapeño slices, each slice halved (fresh or canned)
•  2 packages regular-sliced bacon, cut in half

Directions:

With a paring knife, separate breasts from breastbones to make 30 lobes. Sprinkle very lightly with garlic salt and pepper. Take a breast lobe, some cream cheese and a jalapeño slice, and wrap in bacon. Secure with a toothpick. Grill over mesquite, oak, or charcoal for 3 to 5 minutes, then turn and continue grilling until bacon is crisp.

Serves 8 to 10.

 Chase Fountain | TPWD

More Hunters Ed!


  • 50 Years of Hunter Education in Texas
  • Texas R3 Strategic Plan
  • By the Numbers
  • Hunting 101s
  • Get Ready
  • Get Set
  • Go!
  • The Thrill of Hunting Dove
  • Dove Hunting By the Numbers
  • Mentors
  • Hunting FAQ
  • Recipe: Venison
  • Recipe: Pulled Pork

  • back to top ^


    » Like this story? If you enjoy reading articles like this, subscribe to Texas Parks & Wildlife magazine.

    Share

        Texas Parks & Wildlife Magazine 
    Sign up for email updates
    Sign up for email updates