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Jalapeno Dove Brochette

Ingredients :
60	x	doves breast halves skin on or off
1/2	cup	brown sugar - (firmly packed)
2	tbl	minced peeled fresh ginger
1/2	cup	soy sauce
1	tsp	sesame oil
1/2	cup	rice vinegar
		(or substitute 1/3 cup white wine vinegar plus 1 tbspn sugar)
1/4	cup	tomato paste
1/2	tsp	coarsely-ground black pepper
15	x	jalapeno peppers seeded, and
		cut into 4 strips each
30	x	strips bacon partially cooked
20	x	wooden skewers soaked in water
		for 30 minutes

How to cook :

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 jalapeno , then dove breast, then another jalapeno 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.
Comments: 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 jalapenos!.

Tags : Dove Main Dish Upland Birds