18 Nebraskaland • August-September 2022
Dove poppers with brown-sugar glazed bacon. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
By Jenny Nguyen-Wheatley
DOVE POPPERS
Dove poppers are almost celebratory,
like a hurrah to the beginning of
hunting season. Here's how I like
them: The breasts marinated for extra
flavor and a little bit of sweetness to
glaze onto the bacon. Also, don't make
the mistake of using expensive, thick-
cut bacon, which takes way too long to
cook. The cheap, fatty stuff will work
just fine.
Servings: 12 poppers
Prep Time: 30 minutes
Cooking Time: 15-20 minutes
Ingredients:
•
Breasts from 6 doves (12 total
breasts)
•
6 slices of cheap bacon
•
Cream cheese
•
6 jalapeños
Marinade
•
2 tablespoons olive oil
•
2 tablespoons red wine vinegar
•
1 clove of garlic, minced
•
1
⁄2 teaspoon of dried crushed
rosemary, or fresh
•
Freshly ground pepper, to taste
Brown Sugar Glaze
•
3 tablespoons of brown sugar
•
¼ teaspoon nutmeg
•
1
⁄2 teaspoon cinnamon
•
1
1
⁄2 tablespoons water
1. Butterfly each dove breast.
Combine marinade ingredients in a
medium bowl and add dove. Marinate
for 30 minutes. Cut jalapeños into 12
strips; remove seeds and ribs for less
heat.
2. Prepare grill for direct heat cooking
at about 350° Fahrenheit. Cut each
slice of bacon into two, which should
give you a total of 12 short pieces
of bacon. Stuff each marinated dove
breast with a small dollop of cream
cheese and a strip of jalapeño. Wrap
a piece of bacon around the stuffed
breast and secure with a toothpick.
3. Lay the poppers onto the hot
grill and cook until bacon is rendered
and browned, turning occasionally.
Meanwhile, combine glaze ingredients.
A few minutes before you remove
the poppers from the grill, baste the
poppers with the glaze. Serve warm.
IN THE FIELD
