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wc Wisconsin Westby,Wi | These little appetizers are an all time favorite of Texas hunters. Just know that they are very hot with the rub and the jalapenos, so eat with caution. Prep time includes marinating 24 hours.
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Ingredients
24 dove breasts
2 tablespoons canola oil or corn oil
1/2 cup lone star dry rub seasonings (see recipes)
24 large fresh jalapenos
1 medium onion, cut in slivers
12 slices thick slab bacon, sliced in half cross-wise
Directions
1Coat the dove breasts with Lone Star Dry Rub.
2(Save rest of the bird for stock, if desired) Cover and refrigerate overnight.
3Heat grill to a cooking temperature of 200ºF to 220ºF.
4Slit the jalapeño on one side and remove seeds.
5Stuff a dove breast and a sliver or two of onion in each pepper.
6Wrap with a half piece of bacon, and secure with a toothpick.
7Smoke about 30 to 40 minutes, until the bacon is crisp.
8Tendermouths should eat cautiously because these are firey hot.
9VARIATION: Substitue slices of chicken breast for the dove breast | |
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DOVE.....
