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| peppers |
After a decent Sunday shoot with my philisophical friend GWB, it was time to put the dove on the grill. First you remove the small breasts from the bone and soak them in brine.
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| note the Benchmade |
Next you chop some Jalapeno peppers in half, scoop out the insides and fill them with cream cheese. Place the dove meat on the peppers and wrap them in bacon; skewer with a toothpick and place the poppers on the grill for 20 minutes of indirect heat.
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| bacon makes everything good |
Tasty as you like.
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| result |
It's good to eat what you shoot, provided it's edible.
Cheers,
LSP
I love bird hunting and love to eat what I shoot.
ReplyDeleteLooks like a great time
take care
Dan
Thanks Dan -- really enjoyable sport and the eating's good too.
ReplyDeleteGod bless.
OINK!
ReplyDeleteHere, Wood pigeon are tasty, but, if you live in a big city, don't even think about feral (London) pigeon - the diseases & parasites they carry are really unpleasant.
Like the paepper-&-cream accompanyment.
That looks awesome! Thanks for the recipe.
ReplyDeleteI like Wood Pigeon, GT, and often wondered if the London variant was eatable but never tried to find out...
ReplyDeleteI find the hot pepper/cream cheese recipe very tasty. It'd probably work with pigeon too.
Cheers.
It was delicious, Siverfiddle; must go out and do it all over again -- soon!
ReplyDelete