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  • Chef Josh Cable

Josh's Bacon Wrapped Dove Breast (Dove Wraps)

Updated: Aug 26, 2021



12 whole plucked dove breasts (You can substitute dove for venison back strap or duck breast)

24 pieces of bacon

1 8oz package of cream cheese

1 block of sharp cheddar cheese

24 pieces of pickled jalapeño's

24 toothpicks


1 cup of red wine

11/2 tbs garlic, minced

1tbs Tony Cachere's seasoning


1 cup of red wine vinegar

1 cup cane syrup

1/2 cup pickled jalapeno juice

1tsp red pepper flakes

Vegetable OR Canola oil for frying wraps

Recipe yeilds: 24 wraps


Using a pairing knife, separate the breasts from the bone. Cut breasts in half. You will have about 24 halves. Marinate the breasts in the marinade and place them in the refrigerator. Marinate 1-3 hours.

Cooking Instructions

Lay out 20 pieces of bacon. At the end of each piece of bacon stack 1 piece of marinated breasts, 1 teaspoon of cream cheese, 1/2 inch piece of sharp cheddar cheese, a slice of pickled jalapeño and wrap in bacon. Secure with a toothpick.

Place wraps on a baking sheet and bake at 400 degrees for 25 minutes.

Remove wraps from oven and place in refrigerator for 1 hour.

While wraps are cooling in the refrigerator begin making your glaze. Mix all glaze ingredients together in a sauce pot and reduce by half. Once reduced, turn off stove burner and let sit.

Once wraps are cold fry them in your oil of choice at 350 degrees, for approximately 5 minutes or until golden brown.

Remove all toothpicks/skewers and toss them with the glaze. Glaze should be warm or room temperature.

Ready to serve. Enjoy!

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