Bacon Wrapped Dove:
Slice each of the jalapeños in half.
Remove center part of jalapeño and seeds.
Put one slice of jalapeño in the dove’s rib cage.
Wrap each dove with one slice of smoked bacon.
Punch a tooth pick through dove to secure the bacon.
Grill the dove for 20 min or until done to your taste.
In a saucepan, heat the butter and sauté the onion and garlic until translucent.
Add 1 tsp of Season salt and 1 tsp of pepper.
Allow to cool.
Pepper and salt the breasts.
Place the breasts on the hot grill and brush them with the garlic butter.
Baste every minute or so.
Turn the breasts after 3 to 5 minutes and grill and baste for another 1 to 2 minutes.
Melt butter in a large skillet.
Add onions and sauté until clear.
Shake dove breasts in a bag of flour.
Add dove to skillet and brown doves in butter.
Be sure to brown all sides.
Add sherry, cover and cook slowly, about 45 minutes.
Add mushrooms and place bacon slices over top.
Cook another 45 minutes very slowly.
Serve over wild rice.
Add water or chicken broth through out the process to keep the dove from drying out.
Stuffed Dove on the BBQ:
To start gather 8 Dove and 8 slices of bacon (we prefer smoked bacon)
Mix all these ingredients in a bowl for the stuffing.
Set the bowl aside to stuff the Dove once you have cleaned and prepeared them.
Once the Dove are stuffed wrap them in the bacon using toothpicks to anchor the bacon around the Dove.
Next grill them on low heat for about 20 min on the BBQ basting them with a mixture of:
Dove and Wild Rice Casserole:
Skin Dove breast and then squeeze lemon juice to lightly cover breast.
Then sprinkle Dove breast with Season Salt and pepper.
Sauté mushrooms, celery and onion in butter for 3 min.
Put the wild rice in the bottom of a casserole dish.
Arrange the dove breasts on top of the wild rice.
Pour celery, mushroom, and onion mixture over doves.
Add rest of ingredients (tarragon, white wine, and chicken stock).
Place the dish, covered, in a 325 degree preheated oven and let cook for an hour and half.