Another hunting season approaches and for this we give thanks and praise. In 2007, I had my best dove season ever. A weekend ago, I went to the beer fridge, which doubles as the wild game freezer, and fished out the last of the dove breasts. They had kept quite well, being frozen in water. Into the standard marinade they went, the base ingredient being apricot jam watered down (if you will pardon the expression) with a touch of hooch, a dappling of olive oil and whatever seasoning you want to throw in. This time I used a sprinkle of garlic salt. The idea is to get the mix juicy enough so that it surrounds the dove breasts. Combined with a sliver of red bell pepper (they were on sale at Food Lion, but you can use any kind of pepper or even a slice of mushroom) and wrapped in a half-strip of bacon, they were toothpicked and...
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