Fire up the barbecue and grill up some fresh dove breasts with a Southwestern flair. Not a bad way to spend the afternoon or evening with a few hunting buddies after a successful dove shoot. Get all of the ingredients ready the day before the shoot so you can get right down to the business of cooking after the hunt. Don’t forget the ice cold beer to take the edge off the jalapenos!
Jalapeno Dove Brochette
- 60 doves breast halves; skin on or off
- 1/2 cup firmly packed brown sugar
- 2 tablespoons fresh ginger; peeled and minced
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 cup rice vinegar or substitute 1/3 cup white wine vinegar plus 1 T sugar
- 1/4 cup tomato paste
- 1/2 teaspoon coarsely ground black pepper
- 15 jalapeno peppers; seeded and cut into 4 strips each
- 30 strips bacon; partially cooked
- 20 wooden skewers; soaked in water for 30 minutes
- Combine sugar with next 7 ingredients in a bowl and mix well. Add dove breasts and marinate for 1 hour. For each skewer, place a strip of bacon on a flat surface. Lay a strip of jalapeno , then dove breast, then another jalapeno strip and dove breast. Wrap with bacon place 3 bacon-wrapped breast “bundles” side by side. Place 2 skewers through each set of three bundles, putting the skewers about 3/4-inch apart from one another. Grill over medium-hot coals until medium-rare.