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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
