WEDNESDAY, SEPTEMBER 3, 2025. BY STEPHANIE BOLTON, PhD, LODI WINEGRAPE COMMISSION.
Enjoying the culinary delights of our winegrowing and hunting community is a true pleasure of the agrarian Lodi lifestyle. To celebrate the first days of dove season in Lodi, we asked two local growers, Charlie Starr IV and Kevin Phillips, to share a favorite recipe. Lucky for you and in proof of their devotion to dove hunting, they responded within minutes, each with their own well-tested versions of the appetizer fondly called “dove poppers.”
Legend has it that Charlie Starr IV told his gorgeous all-American bride Sandi on their wedding day, “I love you but September 1 will always be for dove hunting.” Charlie’s mother, Mamie, teaches the hunter safety course for loads of our local children. Mamie’s course has become a rite of passage. Charlie grows LODI RULES certified sustainable Zinfandel along with his family and operates an independent pest control company.
Kevin Phillips, pictured in the above photo on a hunting trip, starred in an entire season of the popular hunting and eating show Dead Meat with Scott Leysath. Season 7 aired December 2023 – January 2024 and closed with a dove hunting trip in Lodi. Kevin is part of the Michael David Winery family and grows several varieties of LODI RULES certified sustainable winegrapes, along with citrus, when he is not hunting or fishing.
I have happily experienced the grilling talents of both of these fine Lodi growers firsthand and you are in for a real treat with the recipes below!
From Charlie Starr IV:
Here’s a tried-and-true “dove poppers” recipe—jalapeño-brine marinade, bacon wrap, jalapeño slice, finished with BBQ on the grill.
Ingredients (makes ~12 poppers)
- 12 dove breasts (boneless halves)
- 1 cup pickled jalapeño brine (from the jar) + 12 jalapeño slices
- 1 Tbsp lime juice (optional)
- ½ tsp garlic powder
- ½ tsp black pepper
- 6 bacon slices, cut in half
- ⅓ cup BBQ sauce
- Toothpicks
Tip: The brine is salty—don’t add extra salt. Marinate 1–4 hours max.
Steps
- Marinate: Pat breasts dry. Mix brine, lime, garlic, pepper. Add dove; refrigerate 1–4 hours (longer can over-salt).
- Prep grill: Heat to medium-high (400–450°F) with a two-zone setup (hot side + cool side).
- Assemble: Place a jalapeño slice on each breast, wrap with ½ slice bacon, secure with a toothpick.
- Grill: Start indirect 6–8 min (lid closed) to render bacon. Move to direct heat to crisp, turning 1–2 min per side.
- Sauce & finish: Brush with BBQ sauce in the last 2–3 min (to avoid burning sugars). Rest 3–5 min.
Doneness guide
- Culinary target for tender dove: 135–140°F (rosy center).
- Food-safety note: USDA recommends 165°F for poultry; going higher will be firmer/drier. Choose your comfort level.
Optional add-ins (classic popper style)
- Slip a teaspoon of cream cheese or a thin onion slice under the jalapeño before wrapping.
From Kevin Phillips (who gets bonus points for using wine in his recipe and recommending a pairing style!):
Dove Poppers are a go-to! Great with mid-weight fruit forward red wine from Lodi!
Ingredients: Dove breasts, jalapeño peppers, cream cheese, bacon, red wine, olive oil, spices.
Directions: Marinate the dove breasts overnight in a 75/25 red wine/olive oil marinade. Before use, remove from marinade and tamp dry. Lightly spinkle your fav BBQ spice on one side of the breasts.
Cut jalapeño in half and scoop out seeds. Fill seedless half shell with cream cheese. Sandwich the jalapeño with a marinated dove breast on each side (spiced side out). Wrap it all together with a piece of bacon and hold it together with a toothpick.
BBQ on grill for approx 2.5 mins per side. Remove and cool for 2 mins. Enjoy!
Kevin and Lori Phillips’ middle child, Emery, with a fresh dove. Emery is proving to be quite the hunter!
Feel free to stop in at the Lodi Wine Visitor Center wine shop (2545 W Turner Road) to find a perfect wine pairing for all your dove and game recipes. Lodi growers get a discount!
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