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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Although wrapping bacon around them and sticking a jalapeño down the middle is a great way to prepare dove, this is a great recipe when you are looking to switch things up a bit and impress your hunting buddies or family. Ingredients:
12 -15 doves, skin removed breasts removed from carcasses |
1 -2 tablespoon olive oil or 1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil |
2 tablespoons light soy sauce |
2 tablespoons olive oil |
2 garlic cloves, minced |
2 teaspoons fresh gingerroot, peeled and minced |
2 tablespoons asian chili sauce (or substitute a few splashes of your favorite hot sauce) |
3/4 cup light soy sauce |
1/4 cup rice vinegar |
1 teaspoon sesame oil |
1 tablespoon fresh gingerroot, peeled and minced |
prepared stuffing |
1 cup warm cooked brown rice |
1 cup carrot, shredded |
1 cup green onion, thinly sliced |
1 cup red bell pepper, thinly sliced into strips |
16 large iceberg lettuce or 16 large romaine lettuce leaves |
Directions:
1. Pound breasts lightly with a mallet 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 or wok 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 and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.
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