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What’s the first thing that we make after a dove hunt? Dove poppers! These bacon-wrapped dove jalapeno poppers are made with tender dove breast, cream cheese, and a hint of barbecue seasoning. Perfect for cooking on the grill after your annual hunting trip!
Anyone that knows me knows that I’m a huge outdoorsman. We have antelope antlers from a Wyoming hunt displayed in a basket on our coffee table, and a 6 foot long shark that I caught on a Florida deep-sea fishing trip hanging on our living room wall (much to my wife’s dismay). Fishing, hunting, trapping… I’m game for it all – no pun intended!
So when some of our Georgia family invited my Dad and I on a dove hunt recently, of course we said yes. We had a blast and dropped a lot of birds, and after processing the doves when we got home, it was time to plan some recipes for our harvest. And bacon-wrapped dove poppers were at the top of our list!
Whether you’re a seasoned hunter or just someone who enjoys a good popper, this recipe is easy to make and sure to impress. Plus, swapping stories of out-shooting dear old dad while chowing down on something you’ve hunted and cooked up with your own hands? That’s just the cherry pepper on top.
Dove Poppers Video
Ingredients for Dove Poppers
These dove poppers are made just like classic bacon-wrapped jalapeno poppers on the grill. Here’s what you need:
- Dove Breasts – The heroes of this dove poppers recipe, offering a tender bite that’s hard to beat. If you didn’t just come back from a hunt, you can definitely substitute small pieces of boneless skinless chicken thighs. Or try making poppers with venison instead.
- Bacon – Regular slices of bacon NOT thick cut are best for making poppers on the grill.
- Cream Cheese
- Jalapeños – Remove the seeds and veins if you want to dial down the spice a bit. Look for medium-sized jalapeno peppers about 2-3″ in length that will fit a single dove breast perfectly.
- Sweet Cherry Peppers – These are optional, but they add a nice bit of sweet brininess to the dove poppers. I always have a jar of the Mezzetta brand Sweet Cherry Peppers in my fridge.
- BBQ Seasoning – A sprinkle of your favorite barbecue seasoning adds just the right pop of flavor to the classic poppers. We used one of our favorite barbecue rubs, ‘Que That Barbecue Seasoning.
Deboning the Dove Breasts
Chances are if you’re reading this recipe, then you’re already familiar with how to debone dove breasts to use for your favorite game recipes. Some people recommend using a small knife to cut the meat away from the bone, but I find that this method leaves some meat behind.
Instead, this is how I like to remove the breast bone:
- Turn the dove breasts over to the bone side. Gently work your thumbs down either side of the breastplate, separating the bone from the meat as you go. Try not to leave any meat attached to the bone… these dove breasts are small enough as it is!
- When the sides of the meat are separated and the bone is only attached in the center, pinch the breastplate together to form a “V” shape.
- Gently pull the breastplate off the meat, using one hand to hold the pinched bone and the other hand to gently separate the meat.
- The dove breasts will still be attached in the middle, so simply take a knife and cut the deboned breasts into two individual pieces.
*CAUTION – As you’re preparing the dove breasts, be sure to check for any BB’s that may be left behind and remove them. You definitely don’t want to bite into one of those!
How to Make Dove Poppers on the Grill
Processing the doves and removing the breast bone is the hardest part of this recipe, so once your dove breasts are prepped, the rest is downhill. You’ll just need to assemble the dove poppers (pretty much the same way you do regular jalapeno poppers) and then cook them on the grill.
Here are some details and tips to make the best grilled dove poppers:
Assemble the Dove Poppers
Before assembling the poppers, prep the jalapeno peppers by cutting them in half lengthwise and removing the seeds and veins. Your halved pepper should resemble a hollowed-out boat shape. For a little extra heat, you can leave in some of the pepper veins.
When all of your jalapeños are prepped, follow these steps:
- Start by laying out your jalapeño halves and stuffing them generously with cream cheese.
- Layer a dove breast on top and sprinkle with a small bit of your favorite barbecue seasoning. *If using the sliced sweet cherry peppers, lay a few slices on top of the cream cheese before adding the dove breast.
- Wrap each stuffed halved pepper with bacon, securing with a toothpick if needed, to form your poppers.
- Give each dove popper a little dusting of BBQ seasoning.
Cook the Dove Jalapeno Poppers on the Grill
When all of your poppers are assembled, place them on a wire cooling rack, evenly spaced so that all of that smoky flavor can get to each piece. Then place them on the preheated grill to cook until done.
Grill Master’s Tip
Use a wire cooling rack when cooking smaller bites (like these popper appetizers) on the grill or smoker. This saves you time because you can take all of the poppers on and off the grill, or move to a different heat zone, at once instead of having to use tongs for each individual piece.
Turn the wire cooling rack upside down so that you can easily slide it around on the grill, without the feet from the rack getting stuck in the grill grates.
We cooked our dove poppers on the Lone Star Grillz Pellet Smoker at 275°F for about 1 hour and 15 minutes. The dove poppers are done when the bacon is cooked through and the peppers are soft.
Although this is hotly contested and some people recommend cooking the dove breasts to medium-rare, I err on the side of caution and cook the dove to an internal temperature of 165°F. I didn’t find these poppers to have a gamey taste whatsoever, but that could be in part because of all of the other flavors. Plus, to get the bacon and peppers cooked through, you’ll have to cook the dove to a higher temperature.
Bacon Wrapped Dove Jalapeno Poppers
Ingredients
- 6 dove breasts, deboned and cut into single breasts (so you should have 12 breast pieces)
- 6 jalapeno peppers, medium to large sized, about 2½-3" in length
- 6 oz cream cheese,
- barbecue seasoning, *We used 'Que That Barbecue Seasoning from The Flat Top King.
- 12 bacon slices, *Regular bacon not thick cut.
- sweet cherry peppers, seeded and sliced (optional)*
Instructions
- Preheat grill or smoker. Preheat grill or smoker to 275℉ with your choice of wood or pellets.
- Prepare the jalapeno peppers. Cut the jalapeños in half lengthwise and remove the seeds and veins. The halved peppers should look like hallowed out boats.
- Fill with cream cheese. Spread about 1-2 tablespoons of cream cheese (depending on the size of your peppers) inside each halved jalapeno.
- Add the dove breast. Layer a dove breast on top of the cream cheese and sprinkle with a small bit of your favorite barbecue seasoning. *If using the sliced sweet cherry peppers, lay a few slices on top of the cream cheese before adding the dove breast.
- Wrap in bacon and season. Wrap each stuffed halved pepper with bacon, securing with a toothpick if needed, to form your poppers. Lightly sprinkle each popper with BBQ seasoning. Place the poppers on a wire cooling rack to make it easier to get them on and off the grill.
- Cook on the grill. Place the wire rack with the poppers directly on the grill grates and close the lid. Cook the dove poppers until the bacon is cooked through and the peppers are soft. The internal temperature of the dove breast should be at least 165℉. This should take about 75-80 minutes at 275℉.
- Remove from the grill and serve. Take the dove poppers off the grill and allow to cool slightly before serving.
Notes
- The jarred sweet cherry peppers are optional, but they add a nice bit of sweet brininess to the dove poppers. I always have a jar of the Mezzetta brand Sweet Cherry Peppers in my fridge.
- As you’re deboning the dove breasts, be sure to check for any BB’s that may be left behind and remove them. You definitely don’t want to bite into one of those!
- Although this is hotly contested and some people recommend cooking the dove breasts to medium-rare, I err on the side of caution and cook the dove to an internal temperature of 165°F. I didn’t find these poppers to have a gamey taste whatsoever, but that could be in part because of all of the other flavors. Plus, to get the bacon and peppers cooked through, you’ll have to cook the dove to a higher temperature.
