Number of Servings: Varies
Waterfowl breast sliced thinly (1/8 - 1/4 inch thick)
Deveined Jalapeno pepper sliced into narrow strips
Bacon (sliced thin)
Place a slice of Jalapeno pepper on a piece of waterfowl breast. Roll the pepper inside the fillet of the waterfowl.
Wrap (roll) the waterfowl breast with pepper in a piece of bacon and secure with one or two toothpicks.
Grill popper over medium to low heat until bacon is cooked. (Works really well in a smoker grill like a Traeger).
Notes & Variations:
When preparing the Jalapeno wear protective gloves and avoid rubbing eyes.
Fresh garlic cloves or onion wedges can be substituted for or added to the pepper in the center of the popper. The peppers, onion or garlic are caramelized yielding them sweet and flavorful.
Contributor: Dave Myers, RRGC
Anecdotes: Serve warm, yum!