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John Wallace’s Dove Poppers

John Wallace's Sweet Savory Spicy Sugar Glazed Dove Poppers

Today’s blog post comes courtesy of John Wallace.  Wallace is a Pheasants Forever Farm Bill Biologist in Greenville, Ohio.  He’s a big Cincinnati Reds fan, a proud two-time papa, and also a fan of wild game cooking.  Here’s his new “Sweet Savory Spicy Sugar-Glazed Dove Poppers” recipe.

Marinade (Ideal for 20-30 pieces):

1 tbsp. Soy Sauce

2 tbsp. Teriyaki Sauce

4 tbsp. Honey

1 tbsp. Lime Juice

 ½ tbsp. Ginger Powder

1 tbsp. Garlic (Minced)

1 tbsp. Green onion (Finely Chopped)

1 tbsp. Light Brown Sugar

1 tbsp. Extra Virgin Olive Oil

1 Jalapeño (Diced) (Seeded for Mild…not for HOT!)

Dash of Salt & Pepper

*Stir well to incorporate honey and sugar (10 seconds in Microwave may be helpful)

**Place dove and marinade into Ziploc bag and place into refrigerator for at least 1 hour

(2-4 hours is recommended).  

Preparation:

Preheat oven to 375°.  Open package of bacon and slice pieces in half.  Drain marinade in colander.  It is recommended to pick jalapeño seeds off of the dove breast before wrapping half piece of bacon around each breast.  Feel free to stuff a piece(s) of jalapeño into each wrap.  Thread a toothpick through the top of the bacon so that it goes down to the breast and then bring it back up through the top of the bacon to secure the bacon around each breast.  Place “poppers” on cookie sheet w/ aluminum foil with toothpick side down.  Place in oven for 10-12 minutes checking often for crispness of bacon, additional minutes may be necessary.  Once bacon is at desired crispness on top, pull cookie sheet out of the oven and drain off all juices.  Flip over “poppers” so that the toothpick side is now up.  Align all “poppers” in a straight line (rows) so that they are touching one another.  Sprinkle brown sugar over the top of the “poppers”.  Use as little or as much as you would like (“a pinch a popper” is recommended).  ***Place oven on Broil and put cookie sheet back into oven until brown sugar is melted thoroughly and bacon is crisp.  Pull out cookie sheet and place your “poppers” on a serving tray with a paper towel.  Allow a few minutes to cool down (if you can wait that long!).  Remove toothpick and enjoy!! Remember to share…

***This step should be watched carefully, as each oven may broil differently and chances of burning the “poppers” are high.

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