18 Nebraskaland • August-September 2026
In the Field
Grouse and
Date Poppers
By Jenny Nguyen-Wheatley
Making poppers is a simple way to turn heavily
shot-up game birds into tasty morsels. This sweet,
salty and tangy recipe differs from the usual
poppers most hunters are accustomed to: I trade
jalapeno and cream cheese for dates and goat
cheese. And to provide some crunch, I added a
cashew nut. It's a riff on a dish I tasted many years
ago at a tapas restaurant in Las Vegas called Firefly.
A cooking note: To avoid overcooking the grouse,
choose a thinner cut of bacon; the thicker the
bacon, the longer it will take to render and cook. I
also allow the bacon to sit at room temperature to
warm up, while keeping the grouse chilled for as
long as I can before assembling the poppers.
Servings: 10 poppers
Prep Time: 1 hour and 30 minutes
Cooking Time: 15-20 minutes
Ingredients
•
2 sharp-tailed grouse breasts
•
2 tablespoons of balsamic vinegar
•
1 tablespoon of olive oil
•
½ teaspoon of dried crushed rosemary, or fresh
equivalent
•
5 slices of bacon (not thick cut)
•
2 ounces of goat cheese
•
10 pitted dates
•
10 whole cashews or almonds
Special equipment: toothpicks
1. Cut breasts into 10 pieces total, including the
tenderloins, and slightly flatten into oblong
pieces with a mallet (or something flat and
heavy). In a small bowl, whisk balsamic
vinegar, olive oil and rosemary to emulsify. Add
grouse pieces and marinate for 1 to 2 hours.
Keep chilled until ready to use.
2. Thirty minutes before assembling poppers, cut
each strip of bacon in half. Allow to rest on the
counter to come to room temperature. This
will help the bacon become more pliable and
render faster.
3. Preheat oven to 450 degrees Fahrenheit or
prepare grill for medium-high heat cooking.
4. Split open each date and fill with goat cheese and
one cashew or almond. To assemble the poppers,
take half a piece of bacon and completely wrap
it around one piece of filled date and a piece of
marinated grouse. Secure with a toothpick.
5. Place poppers on a rimmed cookie sheet lined
with foil. Bake on the middle rack of a 450-degree
oven for about 15 minutes, or until bacon is
cooked through, turning occasionally. Oven
temperatures vary so keep an eye on the poppers
to avoid burning, adjusting heat as needed. Or,
grill poppers accordingly. Serve immediately.
