Jalapeño Dove Brochette

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 jalapeños!

Courses: Main Course
Serves: 5 people

Recipe Ingredients

60		Doves breast halves - skin on or off
1/2 cup	80g / 2.8oz	Brown sugar - (firmly packed)
2 tablespoons	30ml	Minced peeled fresh ginger
1/2 cup	118ml	Soy sauce
1 teaspoon	5ml	Sesame oil
1/2 cup	118ml	Rice vinegar
		= (or substitute 1/3 cup white wine
		Vinegar plus 1 tbspn sugar)
1/4 cup	59ml	Tomato paste
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
15		Jalapeño peppers - seeded, and
		Cut into 4 strips each
30		Strips bacon - partially cooked
20		Wooden skewers - soaked in water
		For 30 minutes

Recipe Instructions

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 jalapeño , then dove breast, then another jalapeño 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.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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