Before you turn and run, I ask for a little latitude on this subject. I know religion may give many of you tired head. Heck it gives me tired head too. And I know you don’t typically talk about religion in a food blog. But religion is something that is a part of most God fearing individuals. Different from person to person, religion is a product of our upbringing; it is a symbol of our heritage. It’s a definition of who we are and what we believe. Be it Arabs or be it Jews or be it Christians, at one time or another, most true believers journey to Mecca in order to achieve religious enlightenment and pay homage to their creator.
For me, as with most other Texas males, our religious pilgrimage tends to stray a bit off course and begins as summer draws to a close. Thousands upon thousands of Texans travel from far and near to seek out the familiarities of their homeland and pay homage to their god. No I am not talking about high school football, although a religious experience in its own right. I am talking about the opening of Dove Season. That’s right, the day boys become men and men become boys. A day where no matter your age, race, color or creed, men come together to eradicate those menacing little bastards we call dove.
Even after all the years of attempting to totally destroy my cerebral cortex, I still can remember the joy and excitement of my first dove hunt. Dogs running to and fro, #8 lead shot peppering your face and hands, rattle snakes waiting in the tall scrub to strike at whatever comes near. If that ain’t heaven, I don’t know what is.
As with every good pilgrimage, a great celebration should always conclude a long journey. As tradition goes, evening dove hunts are the precursor to an evening dove feast. Meat, meat and more meat. Which leads me to this Texas favorite. The following recipe can be used for most any type of game bird, be it duck, quail or schitbird. Although I have an affinity for schitbird, hands down, dove is where I pay my homage.
For more recipes, sauces and/or seasonings, please visit us at www.schitbird.com.
Dove Poppers with Jalapeno Cream Sauce
10 slices bacon
1 jalapeno (julienned)
1 onion (julienned)
4 oz cream cheese
4 T Otis & Oskie Wild Game Seasoning
½ c Red Ass Beer B Que Sauce
1 bottle Italian Dressing
1 c Jalapeno Cream Dipping Sauce (recipe below)
Preheat grill to 400 degrees.
Pour Italian Dressing in plastic bag and marinate dove breasts for 30 to 60 minutes. Once the Schitbirds are done marinating, season with Otis & Oskie Wild Game Seasoning. Then take one slice of jalapeno, one slice of onion and pinch of cream cheese and place it inside the breast meat. Wrap bacon around dove, veggies and cream cheese and stick a toothpick through everything to hold it together. Repeat the process for all ten birds.
Place dove on preheated grill and cook 3 to 4 minutes per side, while basting with Red Ass Beer B Que as you turn.
Jalapeno Cream Dipping Sauce
¼ c heavy cream
¼ c sour cream
½ Jalapeno, seeded and diced
¼ purple onion, diced
3 T grated Parmesan Cheese
Combine all ingredients in a bowl and whip until cream becomes the consistency you desire. Serve on side for dipping.