Wild In The Kitchen: Dove Shish Kabobs

Dove Shish Kabobs

A recipe picked up in Station de Santa Engracia, a small Mexican town in the state of Tamilupas, while hunting for white-winged doves.

15 dove breasts filleted
8 slices bacon
5 medium onions, quartered
1 pound fresh mushrooms
3 green bell peppers
1 pound cherry tomatoes
1/4 cup cooking sherry
2 tablespoons Worcestershire
1/4 cup white wine vinegar
1/4 teaspoon garlic powder
Seasoning salt

Marinate dove breast halves overnight in cooking sherry, Worcestershire sauce, vinegar and garlic salt. Remove all ingredients and bring mixture to a boil to kill bacteria and save. Wrap each half in 1/4 slice of bacon. Alternate dove, onion slices, bell peppers medallions, cherry tomatoes, while mushrooms, dove in that order on skewers, and place on grill on medium heat. Rotate the skewer so everything cooks evenly. Sprinkle with seasoning salt. Brush saved marinade on kebabs while cooking.