With a newTeal season upon us, , hunters are always searching for new ways to prepare this fast flying and elusive waterfowl. This recipe combines teal breasts and smoked bacon with our spicy Habanero jelly and Shiner Bock Beer to create a  wild game masterpiece.

 

 

Serves

4-6

3 Teal breasts
8 slices of thin bacon
1 large purple onion, peeled, cored and cut into 8 portions - not sliced
6 fresh jalapenos halved and seeded
1 box of uncolored toothpicks, remove from box and place in bowl of water

3 Teal breasts: cleaned, skinned, rinsed and the meat cut away from the breast plate into filets approximately 1/2″ thick. Soak in iced brine water (2T. table salt to 1 qt.) for 45 minutes, change water and soak for an additional 30 minutes to cleanse meat. Hold in ice water in refrigerator until time to prepare.

Lay bacon strips on a cookie sheet and lightly dust with powdered ginger and black pepper, cut slices into half.

Baste:
1 bottle of Shiner Bock Beer or any amber beer
2 T. Texas Gourmet Habanero Pepper Jelly
1 serrano pepper seeded, and chopped
2 cloves garlic minced
2 tsp sesame seeds
1/2 tsp tarragon leaves
1/2 tsp black pepper
1 T. soy sauce
2 tsp olive oil

Heat basting marinade in a saucepan until well blended, remove from heat.

Take 1 piece of onion, place a strip of filet on onion piece, then cover with a jalapeno half. Wrap bacon around tightly, then seal with moistened toothpicks.

Grilling: Note (Keep lid closed as much as possible while grilling to evenly cook
wraps and hold heat.)

Grill over a mesquite charcoal, or gas fire on medium high heat. Place wraps indirectly over the heat, then cook, turning frequently and baste when turning to keep them moist. When bacon is done - approximately 10-12 minutes - place the wraps on a platter and carefully remove all toothpicks.

Enjoy with our yellow squash casserole, Hunter’s Quick Dirty Rice, and a glass of Merlot, or maybe an ice cold Bock Beer.

Bon Appetit!