DOVE BREAST DELIGHT

Recipe by: Chef John Folse 
Source: After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery  

Serves: 4 
Prep Time: About 30 minutes 
Cook Time: 10–15 minutes 

This is a simple Louisiana hunting-camp recipe that lets the dove remain the centerpiece. Boneless dove breasts are wrapped in bacon, skewered with crisp water chestnuts, then grilled while being basted with a buttery brown-sugar glaze. It’s an especially good recipe for hunters who want something different from the usual cream-cheese-and-jalapeño dove poppers.  

Ingredients 

• 10 boneless, skinless dove breasts, cut into halves  
• 10 strips bacon, cut in half  
• 1 (8-ounce) can whole water chestnuts, rinsed and drained  
• ½ cup packed brown sugar  
• ¼ cup butter  
• 3 tablespoons white wine vinegar  
• 4 wooden skewers  

These are the quantities in Folse’s published recipe.  

Instructions 

1. Prepare the skewers.
   Soak the wooden skewers in water for about30 minutes, then drain. 
2. Make the glaze.
   Combine the brown sugar, butter, and white wine vinegar in a small saucepan over medium heat. Cook for3–5 minutes, stirring constantly, until everything is well combined. Remove from the heat and cover to keep warm. 
3. Wrap the dove.
   Cut each dove breast in half and wrap each piece with a half-strip of bacon.
4. Build the kabobs.
   Thread the bacon-wrapped dove onto the skewers, alternating the meat with whole water chestnuts. Folse calls for aboutfive dove pieces per skewer. 
5. Grill.
   Place the kabobs over a prepared grill. Turn themfrequently while brushing them generously with the brown-sugar glaze. 

Grill for approximately 10–15 minutes, until the bacon has browned and the dove is cooked. 

1. Serve hot.
   Remove the kabobs from the grill and serveimmediately. Folse originally presents these as an hors d’oeuvre, which makes them especially good for a hunting camp or football gathering.