I’m looking to put together a list different types of dove or duck poppers to try throughout this season (outside of the normal Italian dressing/jalapeño/cream cheese/bacon). Hit me with your favorite variations of different fillings, wraps, marinades, seasonings, etc.

Secondary Question: Has anyone had success getting crispy bacon from smoking? The bird always seems to overcook before the bacon gets anywhere near crispy for me. Let me know what different temps and times have worked best for you. *I use a pellet smoker*

I really like using string cheese in my poppers instead of cream cheese. Melts nice.

This is how I like to make them…center cut bacon, pickled jalapeños (half it fir each dove breast), shredded Mexican cheese (stuff the jalapeño half), pepper…don’t need salt with all the sodium in the bacon already, but I think my spice mix below is pepper and seasoned salt (Tony’s).

I saw this on you tube, guy took onions and cilantro mixed in the cream cheese filled the japs, filet the breast off of the bone, placed on the cheese and wrapped it with bacon and grilled them. If I can find some birds I'll let you know.

Ill par cook the bacon so I don't have that issue, which having to do that is why I also really don't make popper much anymore with dove.

As for ideas on different cheeses, etc. mix in some other soft cheese in with the cream cheese like goat cheese. Also I like to finish them with some of franks sweet chili sauce.

I ran out of dove when making a large batch. My wife suggested just putting finger sized mango slices instead of the breastesses. We now use is along with the dove breasts. We have even used pineapple.

Saw the same clip; My plan is to try it as well. Picked up a mess of birds from Stompy's place Saturday. Just need time to grill 'um.

I always filet off the bone, just how I roll. Then marinade in Claude's fajita marinade, and dust with Chupacabra after they are wrapped. I go no cheese as well, just a jalapeno strip, dove, and bacon.

I’m like Goose, use Rapala knife to take off bone, very easy, no meat wasted. If you have a bunch of dove…with non-hunter type people, kids, women— they can just pop these in their mouth without worrying about eating around that breastbone. Also, with that concentration of bacon on a small piece; any wild taste is eliminated. It is much harder to cook a full breast. Go hot, direct coals are best, or temp. A pellet grill high. Do not cook overdone!

Heck fire no wonder all them dove were doing Mach 5 with afterburners at Stompys on Sunday. Y'all scared the bejeebes out of them. But I did have fun.

My wife’s favorite.
Filet meat off breast bone getting 2 nice dove nuggets.
Marinate the dove nugget filets in teriyaki sauce for 6-8 hours.
Take dove out of marinade and season with salt,pepper,garlic,and onion powder.
Place a slice of pineapple on each side of breast nugget,same size as dove.
Wrap in bacon.
Grill ,smoke,or bake.
I use the cheapest thin bacon so it cooks quicker.

I made some Dove tacos with mango and cilantro one time. Been a long time ago but I made it for a bunch of folks and I don’t remember anyone not liking them.

I like jalepenos big enough to hold 2 boned dove breast. Fill the pepper with creamed corn. (Cream cheese with corn in it) season the meat and wrap with thin bacon. I don't marinade most wild game as deer is supposed to taste like deer, duck is supposed to taste like duck, etc.

Goose....I marinade.

Same for duck, dove though is very bland on its own..Kinda like hamburger, you need to jazz it up..

This is something I been wanting to try...

This is also a great way to cook dove, I will probably do it this way this week....

Dove Flautas and guacamole....you throw those tortillas in a hot pan with some oil to soften them up to roll them..

This is what I do if I am smoking the doves.

If you want to get that bacon really crispy, try one of these. I have not used it, but my son bought this, and he uses it all the time...

Just cooked some fine whitewing & eurasian bacon wrapped poppers yesterday.

Brine fileted dove in refrigerator.
Brush with extra virgin olive oil.
Sprinkle with salt, pepper, garlic powder and weber's steak n chop.
Cover with sliced pepper jack cheese and bell pepper on one side.
Wrap with 1/2 slice of bacon and toothpick.
Grill over hot charcoal until it's cooked to your taste.

Enjoy.

De-bone the breasts, fry them naked, then toss in Cholula and fresh minced garlic. Can add a little butter too.

I like them like that. Like hot wings.

Yes Sir.

Yes Sir. BBQ sauce for the littles.

Like above, try pineapple with the jalapeño & bacon. Also filet the breast sides off, you can’t get a good ‘all inclusive’ bite with breast bone in the way.

Another: Grill poblanos then cut in half to form ‘boats’. Add slivered meat, chopped tomatoes , onion and cilantro. Wrap and bake.
Experiment with different toppings on the meat. Even better when done with fresh crappie!

Pasta: caramelized onions & mushrooms (till mushrooms have dropped their water and browned), add red wine vinegar and sauté till liquid is gone. Add sliced meat and let cook a few minutes. Add heavy cream and pre-cooked pasta, then finally a good portion of arugula, spinach or both. Top with Parmesan when served. (This recipe originated for left over pulled pork).

I just seasoned and put on the smoker today. Came out really good. Nice change from the usual popper style. Those taquitos above look awesome too!

Try using hot banana peppers instead of jalapeños. Also give habanero peppers a try if you like it spicier!