Dove Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dove Breast - Boneless and halved
2 lbs. Brown Sugar
1.5 Quarts Orange Juice (Large Can)
1.5 Quarts Pineapple Juice (Large Can)
Worstershire Sauce
Cayenne Pepper
Black Pepper
Tony Chacheres Creole Seasoning
Bacon
Yellow Onion
Jalapeno Peppers - Fresh or pickled
Toothpicks
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Directions: |
Directions:Marinade:
In large deep aluminum pan mix the following:
2 lbs. brown sugar
Orange Juice
Pineapple Juice
1/4 Cup Worstershire Sauce
1 tsp Cayenne pepper - more if you want to add more "spice"
1 Tbsp. Black peper
1 Tbsp. Tony Chacheres Creole Seasoning.
Stir until sugar is dissolved.
Prepare doves as follows:
Sandwich a piece of onion (1 1/2 inch) and piece of Jalapeno pepper between two dove breast halves. Wrap piece of bacon around meat, onion, and Jalapeno pepper and fasten with a toothpick. Soak in marinade for 2 hours or longer. (recommend All Day!)
Cooking:
Grill doves over medium/high heat (350). Do not leave unattended! Move around on the grill as bacon will cause coals to flame. Doves are ready when bacon has cooked and sugar has caramelized. Serve immediately as an appetizer. Most people will eat at least 2, some will eat more. |
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Personal
Notes: |
Personal
Notes: If you use another meat rather than dove, prepare by cutting into pieces the same thickness and size as boneless dove breast half. This recipe works well with quail, wild turkey, venison, or chicken. Shrimp might be good as well.
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