Dove Hunting Guide

Dove and Fig kabobs

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• 16 dove breasts

• 16 fresh figs or dried figs reconstitu­ted in water

• 1 c. red wine

• ¾ c. teriyaki sauce

• ¾ c. barbecue sauce 1. Carve dove breasts from the bone and set aside.

2. In a saucepan, add the red wine, barbecue sauce and teriyaki sauce and whisk together.

3. Let simmer for 10 minutes. 4. Transfer the marinade to a bowl and dip the dove breasts into the liquid. Let soak for 1-4 hours. 5. When ready to cook, set the oven to broil.

6. Slice the figs in half and skewer the dove breasts and fresh figs. 7. Place on a sheet tray with a rack and cook in the oven for 10 minutes, rotating the skewers halfway through.

8. Let cool and serve!

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