Recipe: Upland Bird Lollipops

A host of upland game birds with light-colored meat make exceptional table fare. The succulent white flesh makes these birds highly coveted, like the ring-necked pheasant, ruffed grouse, blue grouse, or quail species. These prized birds are a treat but can easily be lost in many recipes, where flavors can be overpowering.

An important step when cooking any bird is to start with a brine. Anyone who brines turkey before cooking will understand how it helps bring out flavor and increase the ability to hold moisture. A juicy piece of meat starts with moisture management, and a simple brine is the ticket to success.

A whole breast is used to make each lollipop. The meat can be butterflied, but folded in half from bottom to top is best, which also helps maintain moisture. Get creative and replace the mustard with your favorite barbecue sauce. Consider adding things like a pineapple chunk, apple slice or mango. This recipe also works great with wild turkey breasts.

Ingredients

• 6 game bird breasts, boneless
• 6 slices bacon, thinly sliced
• 1 Tbsp seasoning salt (Hunt Chef Party Fowl Rockstar Poultry Rub)
• 6 ozs. of aged cheddar (swiss and provolone are good alternatives that stand up well to heat)
• 6 tsp whole-grain mustard
• 12 pickled jalapeno rings
• 6 bamboo skewers (soaked in water)
• ½ cup barbecue sauce (Bearded Butcher)

Ingredients for brine

• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar

Brine directions

1. Combine water, salt and brown sugar in a large stockpot. Whisk thoroughly until salt and sugar are dissolved. The salt and sugar dissolve faster and easier in hot or warm water. Consider using three quarts of hot to start and cool the mixture with a quart of ice cubes before adding meat.

Lollipop directions

1. Submerge the breast meat entirely in the cooled, prepared brine. Use a plate or heavy object to keep meat under the brine's surface. Place in refrigerator and let soak for 8 to 12 hours. Remove from brine, rinse in fresh, cold water, and pat dry with a paper towel.
2. Place the bird breasts on a cutting board, sprinkle with seasoning salt, and spread one teaspoon of mustard on each. Add two rings of jalapeno and a piece of cheese to the center of each breast and fold in half from the skinny bottom end to the top, thick end.
3. Wrap each breast in a slice of bacon, pulled tight to hold the breast and ingredients in a tight bundle.
4. Use a bamboo skewer to hold each breast with the bacon wrap to form a lollipop.
5. Preheat a smoker or grill. Cook the lollipops for an hour at 200°F on the smoker or medium heat on the grill for about 12 minutes, turning to ensure the bacon is brown on all edges. The lollipops can also be done in an air fryer at 400°F for 12 minutes, turned once at the six-minute mark.
6. Brush each lollipop with barbecue sauce a few minutes before fully cooked to let the sauce thicken and stick to the meat. Serve hot as an appetizer or a main dish with salad and sides.