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Spicy Dove Lettuce Wrap

Ingredients

  • 12 –15 doves skin removed – breasts removed from carcasses
  • 1-2 tablespoons olive canola or peanut oil

Marinade

  • 2 tablespoons light soy sauce
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 teaspoons fresh ginger root peeled and minced
  • 2 tablespoons Asian chili sauce or substitute a few splashes of Tabasco

Dipping Sauce

  • 3/4 cup light soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger root peeled and minced

Stuffing and Wraps

  • 1 cup warm cooked rice I use brown rice
  • 1 cup shredded carrots
  • 1 cup green onions thinly sliced
  • 1 cup red bell pepper thinly sliced into strips
  • 16 large iceberg or romaine lettuce leaves

Instructions

  • Pound breasts lightly with a mallet or skillet until half normal thickness. Combine marinade ingredients and toss with the pounded dove breasts. Cover and refrigerate for at least 1 hour and up to 12 hours. Combine dipping sauce ingredients and divide into 4 small bowls. Arrange stuffing ingredients on a platter. Remove dove breasts from marinade. Discard marinade. Heat 1 – 2 tablespoons oil in a large skillet over medium-high heat. Add doves breasts and cook for about 1 minute per side, just enough time to barely brown each side. Remove from heat and transfer to the platter. To serve, allow guests to assemble their own stuffing ingredients in a lettuce leaf. Ingredients are placed in each leaf (do not overstuff!) and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.