These smoked dove jalapeño poppers put cleaned dove breasts on cream-cheese-filled peppers before a bacon wrap. Bag N' Tag Wild Game Spice seasons the dove, while Infidel Pork Rub goes on the bacon.
The recipe uses 6–8 dove breasts and 3–4 jalapeños, halved lengthwise. Soften the cream cheese for filling, trim the dove breasts, and secure each bacon-wrapped popper with a toothpick before seasoning the outside.
Check the dove as well as the bacon
Use a 350°F smoker and begin checking around the recipe's 20–25 minute estimate. Confirm 165°F in the dove meat with a food thermometer before serving, even if the bacon already looks done. Rest briefly and remove the toothpicks.
The original post features doves hunted with Intrepid Care; the cooking video remains below.
Dove breasts, softened cream cheese, and jalapeño halves come together in these bacon-wrapped poppers. Season the dove with Bag N' Tag Wild Game Spice and the bacon with Infidel Pork Rub, then smoke at 350°F until the dove is cooked through and the bacon is browned.
Ingredients
6–8 dove breasts (cleaned and trimmed)
3–4 fresh jalapeños (halved lengthwise, seeds and stems removed)
Assemble the poppers: Place one seasoned dove breast on top of the cream cheese in each jalapeño half. Wrap with a slice of bacon and secure with a toothpick.
Smoke the poppers: Preheat your Big Green Egg (or smoker) to 350°F. Arrange poppers on the grate and smoke until bacon is browned and crisp on the edges but still tender in the middle, about 20–25 minutes.
Check the dove meat with a food thermometer and continue cooking as needed until it reaches 165°F.
Cool and serve: Remove from smoker, let rest for a few minutes, pull out the toothpicks, and enjoy a smoky, spicy wild game bite.
Recipe Video
Recipe Note
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