MATT’S DOVE MEAT CANDY

Ingredients

— 2 lbs. of Dove Breast Halves filleted and skinned (you can use Woodcock, Duck or other game meats)

— 1 Teriyaki Marinade (Any kind will do but I like the Jack Daniels Marinade in a Bag)

— 2 cans of sliced water chestnuts

— 1 large jar of cold packed dill pickles

— 2 lbs. of cheap, thin bacon

— 1 package of skewers

Night Before Prep

Soak the skewers overnight in water. Trim the dove breasts and cut into halves, then marinade in the teriyaki overnight.

Day-of Prep

Place the bacon on a lined cookie sheet and put into a pre-heated, 250-degree oven to partially precook for ten minutes. You do not want the bacon to start stiffening up, but you want it to partially cook.

While the bacon is cooking, cut the pickles into ¾ inch slices, then cut those in half.

Assembly

Take a soaked skewer and add a chunk of pickle, piercing the skin of the pickle to ensure it remains secure on the skewer.

Next, add a slice of water chestnut next to the pickle.

Then, wrap a half a piece of bacon around a chunk of dove breast and add to the skewer, being sure to pin the bacon in place.

Finally, add another slice of water chestnut and another chunk of pickle to the other side of the dove breast/bacon cocoon.

Grill

On a medium-high grill, place the skewers on the heat with the grill lid remaining open for the duration of cooking. As soon as the bacon starts to crisp, turn the skewers for about another 2 minutes. The dove should be cooked to medium rare and the bacon should be crispy when completed.

Enjoy with a dry Pinot Noir or Malbec n