Traeger Grilled Dove Poppers
By Olivia Wright[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”46823″ img_size=”large” alignment=”center”][vc_column_text]
– 3 cups of Milk/water
– 8 Jalapeños
– 16 dove breasts (8 doves)
– 1 8 oz packet of cream cheese
– 1 teaspoon of Garlic cloves (can substitute for garlic powder)
– 16 Bacon strips (preferably thick cut)
– Salt & Pepper
-16 Toothpicks ( If the jalapeños are big, double up on the toothpicks)[/vc_column_text][vc_single_image image=”46825″ img_size=”medium ” alignment=”center”][vc_column_text]
STEP 1: Cut each breast off the bone (should be two breasts per bird) and soak the breast’s in milk or water overnight. This will reduce the gamey taste of the breast for those who do not enjoy it. It will also get any left-over feathers off the breasts.
STEP 2: Rinse the breasts, pat dry, and season with salt and pepper. Cut jalapeños into halves, rinse, and remove the stems and all the seeds.
STEP 3: Place the cream cheese into a bowl and mix in the garlic. If you are using the block of cream cheese, it will make it easier to mix after placing the bowl into the microwave for 30 seconds.
STEP 4: Once everything is prepped, we are ready to put the poppers together! Take one jalapeño half, stuff it with a tablespoon ( or desired amount) of garlic cream cheese, place one dove breast on top of the cream cheese and wrap it up with the bacon. Hold the popper together with a toothpick (or two if they are big) . Do this until all the breasts are wrapped.
STEP 5: Place dove poppers on your Traeger Grill or comparable grill until the dove is cooked through and the bacon is nice and crispy[/vc_column_text][/vc_column][/vc_row]