Dove Poppers
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
8 people
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Course
Main Course, Appetizer, Snacks
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Cuisine
American
Dove Poppers
Description
This recipe prepares dove breasts by pairing them with lime-pickled poblano peppers and a roasted garlic spread for complexity. The poblano chiles are charred over direct heat until blackened, then steamed and peeled before removal of seeds and soaking in lime juice. In parallel, whole garlic heads are roasted until soft and squeezed out, then mixed with oil and salt to create a flavorful spread.
To assemble, each slice of bacon or prosciutto is layered with the pickled poblano pepper, a smear of roasted garlic, and a dove breast. The package is rolled up tight and secured with a toothpick. Cooking over a medium grill browns and crisps the bacon, melts the garlic richness, and warms the dove meat inside. The result is a rich, smoky, tangy appetizer with a balance of textures and smoky-sweet notes.
This dish showcases the mild game flavor of dove breast enhanced by acidic pickled chiles and bacon fat, making it well-suited for outdoor grilling where the bacon crisps up nicely and the ingredients meld on direct heat.
Ingredients
- dove breast meat boneless, from 10 to 15 doves
- 1 pound Bacon thin; or thinly cut prosciutto ham
- 5 poblano chiles up to 8; or green Hatch-style chiles
- lime juice of 6 limes
- salt
- 4 garlic or yes, use cream cheese, heads
Instructions
- Prepare the chiles. Blacken the skins of the poblano chiles, put them in a bag and let them steam for 30 minutes or so. A tutorial on how to do this is here. Remove the stems and seeds of the chiles and soak them in the lime juice; apple cider vinegar works, too. Pickle them for at least 1 hour and up to several days.
- Roast the garlic. While the chiles are blackening, preheat the oven to 350°F. Slice off the top 1/4 of the heads of garlic and drizzle a little oil on the cut surface. Arrange the heads cut side up in some foil. Close the foil and roast in the oven for 1 hour to 90 minutes. Remove, cool and squeeze out the goodness into a bowl. Season with olive oil and salt.
- Build the poppers. Lay down a slice of bacon, then a slice of poblano pepper about the same size. Smear some roasted garlic on the pepper, then put a dove breast on it. Roll this up tight and stick a toothpick through to hold. Repeat until you've done all the breasts.
- Grill over medium heat with the grill grate open. Take your time and turn the poppers often. They're done when the bacon is crispy. Serve piping hot.
User Reviews
Overall Rating
5
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