mark T,
I’ve never tried it with pigeons but I’ve done eleventeen-bazillion dove breasts this way.
Breast em’ out, meaning two pieces of meat per bird. Season with what ever blows your skirt up…I prefer a sweet and spicy pork rub. Core out a jalapeño and cut them in half long ways. Mix up some crushed pineapple with cream cheese and smear it into the jalapeño halves. Don’t be shy with the pineapple. Place a piece of breast meat between the two jalapeño halves, wrap in bacon, and stab a toothpick through everything to hold it together. Add fire. I prefer red oak, but any fire will do. Cook until the bacon is just done enough, and enjoy.
I’m quite sure you could substitute a dog turd for the breast meat and the poppers would still be delectable.
My all-time fav way to cook me some dove breasts.
Justin
