Doves and stuff.

[Guest]

Dove breast delight.

Debones the breast and wraps it around a single jalopeno pepper. Then wraps a strip of bacon around that and grills them until the bacon is cooked.

Another good one from Tony Dean.

Ingredients.

Ten dove breasts
2 Tbsp. flour
1 ½ bay leaves
Salt, pepper to taste

1 can consomme'

4 Tbsp. Butter

¼ tsp. Thyme

1 cup dry white wine

Debone the dove breasts and flatten. Salt and pepper each breast lightly, then brown it slowly in melted butter in a skillet.

Sprinkle the flour over the breasts; add the consommé, thyme, bay leaves and wine. Bring to a bubble, cover and simmer until tender, about 30 minutes.

Put the pan juices into a serving dish to be spooned over the breasts and serve with wild rice.

In addition to the above-mentioned game birds, try this with game hens and even chicken.

NUMMMM!

------------------
Ed "Backwater Eddy" Carlson
Backwater Guiding Service
10409 Co. Rd #17 S
Horace, ND. 58047

[email protected]

1-(701)-281-2300

[This message has been edited by Backwater Eddy (edited 09-12-2001).]