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PredatorMaster

Bacon BBQ Bird!

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When you BBQ smaller wild bird like dove, quail, chuckar, grouse etc., it tends to be a little on the dry side. Thisrecipe will definitely fix that. Ingredients: 8 Birds of your choice 1-pound fresh bacon 1/2 cup Italian salad dressing 1 tablespoon paprika 1 teaspoon ground sage 1/2 teaspoon garlic powder Salt and pepper Marinate birds in Italian salad dressing overnight. Pat dry, season with paprika, ground sage, garlic powder, salt and pepper to taste. Wrap each bird with bacon slices. If you use more than one slice of bacon to cover the bird match the seams on the same side. Place the birds on a medium-hot grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the bird with a fork, if it is not tender cook an additional 15 minutes. Baked beans, stuffing, fresh vegetables, and bread of your choice would be an excellent complement for this entree. After your birds are done throw the bacon into your pot of baked beans for excellent seasoning. This recipe also works very well with Cornish game hens.

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Italian dressing always works :smiley-sorry: let's that oil soak in...I use it with chicken too!

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Italian dressing always works :roflmao3[1]: let's that oil soak in...I use it with chicken too!
This works really well for duck and goose fillets. It's my personal favorite. Bob

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Carry this one step further for duck or goose breasts. Cut the breasts up into bite size pieces. Then slice up a jalapeno into strips and then place the slice of chile next to the piece of duck or goose breast. Wrap with bacon, hold it all together with a toothpick and throw on the BBQ. Indirect heat works best. When the bacon gets fairly crisp serve. You will be amazed at how the meat has taken on the flavor of steak.Another thing you can do is just put the chile next to the breast meat and hold it together with a toothpick and dip it all in pancake batter. Either deep fry it or fry it in oil. Mm-m-m-m-m good. When I cook quail on the BBQ I like to use the rotisserie and baste the birds with butter as they turn.

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Gonna have to try that, the pancake batter is a great idea. Now if we could just get them to start a spring duck season........ Bob

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this is pretty much the same recipe we use out in the desert for our dove. But I slice the breast and stuff in a jalapeno slice . ( 1 or 2 on each side). Then wrap it in bacon. Its hot and tasty.

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Another addition is to add a spoonful of cream cheese inside the bacon alongside the jalepeno. We do this with duck, dove and snipe. Marinating overnight in Tequila first doesn't do any harm either. :signtripledogdare2wf:

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Marinating overnight in Tequila first doesn't do any harm either. ;)
The birds?? :signtripledogdare2wf:

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lol. yeah, we marinated overnight in Captain and Cokes,,, and Red Stripe. Hooray Beer! but seriously, the tequila overnight doesn't give the birds an "alcoholy" taste?

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Some great Dove recipes.The way I do mine is de-breast them in the field, then when I get them home, I soak them over night in the fridge in salt water. then next day I take a small knife and cut down one side of the breast bone and flay the meat right off the bone. then I do the other side the same way. this is very easy to do after they have soaked in the fridge over night. this leaves you with two pieces of meat about the size of your thumb, with no Bone in it. then when I get ready to cook them I take two pieces and Coat them with brown sugar,then place a small piece of Jalapeno pepper between them and then wrap them with half a piece of Bacon, and then tooth pick them to hold them together. I Then I place them in pan and stick them in the oven until the brown sugar melts, then finish them off on the bar-by. and man do they ever taste great.

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Old dog, you are supposed to leave a wing on them until you get them home. Dumb law, but something they can cite you for.

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