DATES N’ DOVES POPPERS
Makes 14 Pieces
INGREDIENTS
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7 whole dove breasts
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7 strips of bacon (not thick cut)
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7 large medjool dates, pitted
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1 teaspoon 5 spice powder
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2 teaspoons Hardcore Carnivore Camo seasoning
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1 Butterpat pan
METHOD
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Start by prepping the dove breasts. Make sure they are clean from cartilage and shot, then separate the breasts down the middle into individual lobes, giving you 14 total pieces.
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Cut the bacon strip in half (perpendicular - a shorter wrap means no chewy/floppy inner layer of bacon). Also cut the dates in half along their length.
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Assemble a popper. Lay a piece of dove on one end of the bacon half, then season with a pinch of five spice and a slightly more generous pinch of Camo seasoning. Lay the date piece on top of the dove, then wrap the bacon around the filling to complete. Repeat steps with remaining ingredients.
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Heat a Butterpat skillet over medium flame, about 3-5 minutes. I like to use a tiny spritz of canola oil before I start, but this is optional.
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Place the poppers in the pan, bacon seam side down. Lower the flame to medium low. Cook undisturbed 5-7 minutes. Flip and cook a further 5-7 minutes on the other side.
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For an extra crispy finish, place the pan in a preheated 375º oven for a further 8-10 minutes, being mindful this will result in ‘well-done’ dove.
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Remove poppers from pan, wait a minute or two for the ‘bacon magma grease’ window to cool, then enjoy immediately!
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