There’s nothing wrong with the standard grilled popper—a slice of wild game bird breast stuffed into a jalapeño with cheese, then wrapped in bacon. That said, a little experimentation can pay tasty dividends. First, the cheese. Too often the standard spoonful of Philly oozes out, disappearing between the grill grates. Soft, creamy goat cheese melts too, but not as fast. Next comes the duck—or dove or pheasant or even venison. Lightly press the slice of meat on top of the cheese-stuffed pepper; aim to seal the cheese inside. Then, the bacon. This is the rare instance where thin-sliced is best; too thick, and what’s inside the popper will get done long before the bacon does. A final drizzle of cane or sorghum syrup is like that little bit of maple syrup that strays off the pancakes and over into the sausage—a deliciously sweet counterpoint to heat and smoke.
Margaret Houston | Food Styling: Phillip Rhodes
