Ingredients
- Serves 8 to 10
- 15 whole plucked dove breasts
- Garlic salt
- Black pepper
- 1 package (8 ounces) cream cheese
- 15 jalapeño slices, each slice halved (fresh or canned)
- 2 packages regular-sliced bacon, cut in half
Instructions
With a paring knife, separate breasts from breastbones to make 30 lobes.
Sprinkle very lightly with garlic salt and pepper.
Take a breast lobe, some cream cheese and a jalapeño slice, and wrap in bacon.
Secure with a toothpick.
Grill over mesquite, oak, or charcoal for 3 to 5 minutes, then turn and continue grilling until bacon is crisp.
Carter Smith served as Executive Director of the Texas Parks and Wildlife Department from 2008 through 2023.
From Texas Parks & Wildlife Magazine