Cajun Dove Poppers!

Dove.  Its the first bird season to open, down here in the south, and it brings with it the opportunity I wait all summer for!  An appointment with my personal massage therapist: Mr. Browning Twelve Gauge.  He really knows how to work deep down into the shoulder tissue, and get those muscles from all angles…

Bringing his assistant, Sir Gunpowder Aromatherapy, it’s a time to re-connect with my surroundings and prepare for the coming months – as dove are only the beginning!
So – now that my shoulder is purple and I have 5 freezer bags of dove in my freezer, what am I to do with all of them?  Through the years I’ve tried quite a few techniques to cook these little guys, with varying levels of success.  They are a challenge because of their strong flavor, their size and meat texture.  You definitely need to add flavor and preserve moisture.  After spending an extended amount of time in South Louisiana, this Oklahoma girl has learned a new trick that I’d like to share with ya!
The secret:  Boudin.
For those of you unfamiliar with boidin, it is a cajun sausage, with rice and vegetables, stuffed into a hog casing and then poached, grilled or smoked.  It is absolutely delicious!  I prefer mine smoked, then grilled (for a crispy casing).   The version on my pictures may be available in grocery stores around the country… and while it is no where near close to the flavor of fresh LA boudin, it will do.
Back to the doves.
Many are familiar with, and love, dove poppers – cream cheese and jalepeno stuffed inside, bacon wrapped around the outside… grilled to perfection.  Its a wonderful way to cook them.  But, my time in cajun country got me to thinking… why not boudin in there?  So, that’s just what I did.
Here’s how you do it:
Cajun Dove Poppers:
10-12 dove
1 lb Bacon
1 lb Boudin
Remove individual dove breasts from the breastplate and butterfly each piece. If they’re too small, you may just have to cut them in half, and that is fine.
Remove the boudin from its casing.  Cut bacon slices in half.
Lay out a half of a slice of bacon, lay a butterflied dove breast on top, then take a small chunk (1-2 T) of boudin and squish it into a small pancake that will fit in the “sandwich” of dove meat.
Close it all up, wrap bacon around tightly (you can use another half slice if needed or desired) and secure with toothpick(s)
Grill at a medium to medium/low temperature
(or bake/broil) until the bacon is done.  Viola!
The fat from both the bacon and the boudin ensure there is plenty of moisture in the dove meat, and the flavors meld together perfectly.

PS – It hasn’t happened yet, but I know this will be a perfect technique for so many other types of game… I can see it with duck, goose, venison… the possibilities are endless!

– Prois Staffer, Leslie Crawford –

Goose Pasta Bake!

Goose pasta bake!

Super EASY supper! Use any ground game you have if you don’t have goose on hand.

Ground goose, cooked in a cast iron skillet, then combined with pasta noodles, cheese and some baked beans.

Toddler approved and a great way to eat goose. Goose can be enjoyed several tasty ways. The key is proper prep and cooking it to medium. Treat it like the red meat it is vs a chicken or turkey and you will find it’s as enjoyable a table fare and all your other hunting favorites!

– Prois Staffer & Alberta Coordinator, Dannielle Moore –
– Follow Outward Bound with D&D to keep up with Dannielle’s adventures!-

Grilled wild turkey Tequila & cilantro lime kabob

Prois Staffer, Nancy Rodriguez had huge success with this delicious recipe from Jeremiah Doughty “The Wild Chef!” Check out how she brought her wild turkey meat to a whole new level of great flavor!

Grilled wild turkey Tequila & cilantro lime kabob

Recipe by: Jeremiah Doughty “The Wild Chef”

For more wild game recipes, check out his website:


1 wild turkey breast, cubed 

¼ cup gold tequila

¼ lime juice

4 cloves garlic, minced

½ cup cilantro, chopped

½ teaspoon cumin

1 teaspoon cracked pepper

½ teaspoon red pepper flakes

3 tablespoons olive oil

1 large red onion, sliced

2 large bells peppers, sliced


In large glass bowl mix tequila, lime juice, garlic, cumin, pepper, cilantro, red pepper flakes and oil, mix.

Add turkey breast chunks, mix and cover, refrigerate for 1-2 hours

While meat is marinating, soak your wooden skewers

Pull meat from fridge and start to assemble, onion, meat, pepper, meat & repeat.

Over medium heat on grill, grill each kabob for 5 mins each side.

If your kabobs start to burn move to a cooler area on grill

Remove from grill and enjoy 

Southern Fried Turkey Tenders

Amazing recipe from Prois Staffer & New Jersey Coordinator, Cristina Mcgannon!

Southern Fried Turkey Tenders

1 can Sweetened Condensed Milk

1-2 Wild Turkey Breasts, cleaned, trimmed and sliced into tenders (or nuggets)
1 cup Flour
Garlic Powder
Vegetable Oil

Soak wild turkey meat in the sweetened condensed milk for 3-4 hours in the refrigerator.

Heat oil.  While the oil is heating, combine the flour and spices in a sturdy paper bag. Remove soaked tenders, shake excess condensed milk and place in bag. Shake well to coat. Cook in heated oil 4-5 min per side.

Serve straight, with some honey, some sauce… whatever you like.  You can also use a Gluten Free Flour to make this a GF recipe and it is just as tasty.