Prep Time: 30 Minutes
Yields: 4 Servings

10 boneless, skinless dove breasts, halved
4 (8-inch) wooden skewers
½ cup packed brown sugar
¼ cup butter
3 tbsps white wine vinegar
10 strips bacon, cut in half
1 (8-ounce) can whole water chestnuts, rinsed and drained

Soak skewers in water for 30 minutes then drain and set aside. Prepare grill for barbecuing and grease cooking rack. In a 1-quart saucepan over medium heat, combine sugar, butter and vinegar and cook 3–5 minutes, stirring constantly. Cover and set aside. Wrap each breast half with 1 bacon piece. Place 5 breast halves on each skewer, alternating with water chestnuts then arrange kabobs on prepared grate. Grill kabobs, turning and basting frequently with sugar mixture, for 10–15 minutes or until bacon is brown and crisp and meat is no longer pink. Remove from grill and serve hot as an hors d’ oeuvre.

From “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737,

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