According to meat expert and Hardcore Carnivore Boss Jess Pryles, “It’s all about doing honor to the game.” Join her alongside Lone Star Outdoor Show Host Cable Smith as they teach you how to master the art of field to fork cooking. 

Pryles is a meat expert and lover with an affinity for Texan tastes. With her own cookbook, a line of meat seasonings, and features on television shows and magazines under her belt, she knows how to cook up a creative meal. Joining her is Smith, a seasoned hunter and host of one of Texas’ most popular outdoor broadcasts.

Together, they’re putting a peachy-keen spin on your standard dove breasts, using Texas peaches, the state’s only native pepper, chile pequin, and classic bacon. Flavor and fun abound with Pryles’ nontraditional recipe and Smith’s game, brought to you by the tastemakers at Lone Star Beer. Watch the video and get the full recipe below.


(Makes 14)

  • 14 whole (double lobes) dove breasts
  • 7 slices of bacon
  • 8 oz. cream cheese
  • 4 oz. frozen peaches (do not thaw)
  • 2-3 tsp. powdered chile pequin
  • 2-3 Tbsp. Hardcore Carnivore Camo
  • Toothpicks


  1. Prepare dove breasts by removing any shot, remove skin and cartilage. Pat dry with a paper towel so filling will not slide out.
  2. Prepare cream cheese by blending it with frozen peaches in a food processor. Keeping it as cool as possible will make it easier to handle.
  3. Take a dove breast and use a spoon to scoop some of the cream cheese mixture between the two breasts, then add a pinch of pequin powder (it’s hot, be careful!). Fold the breasts together to hold the filling in the middle. 
  4. Cut each slice of bacon in half, then use one half to wrap around the dove breasts, then secure with toothpicks. Repeat until all breasts are prepared. 
  5. Heat a grill for two zone cooking (charcoal: coals only on one side; propane: only 1 of the burners turned on). 
  6. Season the poppers well on both sides with Hardcore Carnivore Camo.
  7. Lay the poppers over the hot side of the grill for 1-3 minutes, turning frequently, until a nice color develops. Move the poppers to the indirect/cool side of the grill to finish cooking a further 10-15 minutes, to let the meat cook and bacon crisp completely. USDA recommends cooking your game bird to a minimum safe internal temp of 165f. 
  8. Once cooked, allow to cool slightly before serving and eating.



For another Field to Table recipe from Lone Star Beer, see Cable and Jess cook Lone Star Venison Skewers here.

Special thanks to Granite Antler Ranch and Republic Ranches.