1 dove breast, halved
1 olive oil
1 chopped onion
1 chopped garlic
1 chopped red bell pepper
2 sl onion
2 sl japaleno pepper
1 strip of bacon, halved

Breast the birds out and take the meat from each breast half. Marinate in
olive oil, chopped onion, chopped garlic and chopped red bell pepper
overnight. Or Marinate in Italian dressing overnight (in the refrig). Take
a breast half and place it between two pieces of waxed paper. Flatten with
a meat mallet. Take a slice of onion and a slice of japaleno pepper and
roll the flatten breat around it. Next, take a half strip of bacon and
wrap it around the breast and secure it with a toothpick. Cook on the grill
until the bacon is done. Serve hot as an appetizer.

Ken Ihrer Rec.hunting

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