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Dove Breast Brochettes
Breast the dove and remove the meat from each side of the breast. Place the pieces inside a Zip Lock bag. Add ~40% Worcestershire sauce and the remainder ~%60 orange juice (enough to cover the meat). Keep in refrigerator overnight. Take ~1/3 slice of thick sliced bacon, 1/3-1/2 fresh jalapeno and dove breast, roll and use a toothpick to hold together. Sprinkle lightly with Tony Chachere's creole seasoning. I used a wire fish basket and fill it up with these morsels. This will allow you to flip all of them at once. I cook these over a Mesquite wood grill. You will not be disappointed and you will not cook enough brochettes. Fresh, raw, peeled and de-veined 12-16 count shrimp can also be substituted in place of dove. I have found, while performing extensive testing with this recipe, a cold adult beverage seems to be a nice touch.