Cajun Dove Poppers

Recipe By: Tim Kraskey, Maple Grove, Minnesota

A pop of heat thanks to thin slices of jalapeno, the sweetness of fig and a punch of Cajun flavor in the marinade of this dish give your wild game poppers a whole new meaning in this recipe contributed by Outdoor News reader Tim Kraskey. Prepare them on the grill, or use your oven, but we’d recommend using a digital meat thermometer for the perfect popper!

 

 

 

Ingredients:

8-12 Dove breasts (can substitute other fowl or game)

Dried figs or dates (cut in half)

1-2 fresh jalapenos (cut into match-stick pieces)

4-6 slices of bacon

Wooden Skewers

 

Cajun Marinade

½ cup olive oil

¼ cup of fresh lemon, lime or orange juice
¼ cup red wine vinegar

2-3 garlic glove chopped

1 bay leaf

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon Italian seasoning

1 tablespoon onion powder

2 teaspoons seasoned salt

2 teaspoons paprika

1 teaspoon black pepper

½ – 1 teaspoon cayenne pepper (More makes it hotter)

 

Directions:

Combine all ingredients for marinade in a bowl and mix. Set aside.

 

Each dove breast should be de-boned and cut in half along the breast bone line. (You should have two pieces from a single dove breast.) It’s best if the skin is still intact on each part of the breast. Cut figs in half and take one half of fig and one piece of jalapeno and place in center of dove breast. Wrap each breast with half a slice of bacon and place on skewer. Repeat for the rest of the breasts.

 

Place the skewered breasts in a shallow dish or zipper bag. Pour marinade over the skewered breasts and place in refrigerator for 2 hours. Turning skewers after 1 hour.

 

Pre-heat grill or oven to 425 degrees. Place each skewer in the oven or on grill at medium heat and cook until bacon starts to crisp. If using a grill, it is best to lay a sheet of aluminum foil beneath your skewers to avoid the bacon grease starting a fire on your grill.
When grilling, allow approximately 5 minutes per side (depending on grilling process) or 15-20 minutes if prepared in the oven. Bacon should be crispy, and dove should be about 145 degrees in the center.

 

Yield: 4-8 servings

Categories: Featured, Salads, Sides & Misc

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