With dove season still flying in all three zones, most wing-shooters should have the makings of dove dinner in the bag. Try this recipe for a new taste experience and relive the hunt with each satisfying bite.
Mequite grilled dove wraps PHOTO: BRYAN SLAVEN
You will need:
24 dove breasts
24 Jalapenos (halved and seeded to make 48 halves)
2 purple onions peeled and cut into 1" thick wedges 2 cakes of cream cheese (allow to sit out to soften for 1-2 hours)
24 slices of center cut bacon, thin sliced, allow bacon to sit out for 20 to 30 minutes prior to wrapping as it will make it easier to stretch and keep a tight wrap (very important)
Fillet the breast meat from the breast-plate. Place the fillet halves into a large bowl of ice water. They should be fully submersed. Add 1/2 cup sea salt to 1/2 gallon of ice water. Allow meat to sit for 1-2 hours. Pour off water and rinse the meat again with cold water. Preparation
In a mixing bowl add the following to the cream cheese: 1 tablespoon each of black pepper, garlic salt and basil leaves
Stuff a Jalapeno half with 3/4 tsp cream cheese mixture- place the breast on top of the cream cheese and place the purple onion on top of the breast. Wrap the pepper and breast with a half slice of bacon. Hold the bacon in place with a moist round toothpick. (Be sure to wrap tightly to hold in cheese)
(The baste will help to cook the bacon faster and keep the meat from overcooking and drying out.)
1 whole bottle of Syrah or Merlot wine
3/4 jar Jalapeno Kiwi Jelly
3 T Soy Sauce
3 T Olive Oil
1 T Dijon Mustard
3 tsp. Beef Bullion
1 T Butter
1 T Black Pepper
2 T Rosemary leaves-chopped coarsely
2 cloves of fresh minced garlic
Place all of above ingredients in a sauce pan, over medium heat and reduce by 1/2 of volume. Remove from heat.
Because they are small, delicate, and prone to flare ups on the fire, place the dove wraps indirectly over medium high heat on the grill, and keep it covered when not basting them. Turn the wraps every 4-5 minutes and baste them every time you turn them until bacon is browned. Remove from the grill to a platter, and cover loosely with a piece of foil for approx. 7-8 minutes to rest the meat. Then remove the toothpicks and enjoy.