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Jalapeno Dove Brochette

60 doves breast halves -- skin on or off
1/2 cup brown sugar - (firmly packed)
2 tablespoons minced peeled fresh ginger
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 cup rice vinegar (or substitute 1/3 cup white wine vinegar plus 1 tbspn sugar)
1/4 cup tomato paste
1/2 teaspoon coarsely-ground black pepper
15 jalapeņo 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 jalapeņo , then dove breast, then another jalapeņo 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.


This recipe yields 5 to 6 servings.





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