Crispy, crunchy cream cheese & dove wontons

Texture is everything with this creamy, crispy, crunchy, salty and savory recipe for wild dove meat.

 

Yes it’s true- the most common way to prepare dove meat is to wrap it with bacon. Believe me when I tell you that you will NOT miss the bacon from this recipe. Yes, we can all agree bacon is delicious. But bacon also has a super powerful flavor thanks to the pork fat and the smoke, and those heavy flavors can often overpower more delicate meats. In that case, we’re gonna let the actual flavor of the wild game meat be the star of the dish.

I gotta tell you, I love this recipe because the dove cooks perfectly in about three minutes, and there’s so much texture going on! Super crispy wonton wrappers with soft and melty cream cheese… they really are THAT good. Even better – since each wonton uses half a dove breast, it makes the meat go further than traditional dove recipes.

And though the filling only has three ingredients, they all play an important role. Especially the seasoning. I use Hardcore Carnivore Amplify, which is a ‘mega-savory flavor dust” full of umami flavors that is perfect for flavoring the cream cheese. It gives it a “I dunno what that is, but it’s DELICIOUS” edge. It nearly tastes like mac’n’cheese powder, but there’s no cheese in it! You can grab a bottle here.

A note on getting  your wontons crispy: the oil temperature is the key to ensuring the wontons are extremely crispy and not soggy. Optimal frying temp is 350-375f. Any lower than this, and the wrappers will just soak up all the oil and become greasy. I recommend using a quality thermometer to monitor the temperature.  Remember, the oil temperature will drop as you add food, so let it come back up to temp between batches.

Once assembled, the wontons can be frozen or kept in the fridge for no more than 6 hours (or they will start to go soggy).

Print