BOWS
Bring on Spring with a little kick from the Mathews Kitchen.
Cream cheese, jalapeños and bacon are a standard way to dress up game meat, but the secret to wild turkey poppers is in the sauce – so don’t short cut the marinade gang.
Prepare
MAKES 3-4 SERVINGS
POPPERS |
MARINADE |
| 1 wild turkey breast (cubed and marinated) | 1/2 cup olive oil |
| 1 pound bacon strips | 1/2 cup balsamic vinegar |
| 1 block of cream cheese | 1/4 cup soy sauce |
| 3 jalapeño peppers, sliced | 1/4 cup Worcestershire sauce |
| 1/8 cup lemon juice | |
| 3/4 cup brown sugar | |
| 2 teaspoons rosemary | |
| 2 tablespoons Dijon mustard | |
| 2 teaspoons salt | |
| 2 teaspoons garlic powder |
Get Cooking
- Mix marinade in a large bowl.
- Cut turkey breast into bite-sized cubes, place in marinade and refrigerate. For best results, let turkey marinade for up to 24 hours.
- Slice jalapeño peppers. Remove seeds if less heat is desired.
- Halve the bacon slices and place on flat surface.
- Stack turkey, cream cheese and a jalapeño slice onto the bacon. Wrap edges around the top of the stack and hold together using a toothpick.
- Repeat this process until you have the desired amount of poppers.
- Grill poppers until bacon is crispy and turkey appears firm. Serve immediately.
