Spicy Dove Lettuce Wraps

Submitted by Chef E. Scott

"Although wrapping bacon around them and sticking a jalapeño down the middle is a great way to prepare dove, this is a great recipe when you are looking to switch things up a bit and impress your hunting buddies or family."

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 4

ingredients

• 12 -15 doves, skin removed breasts removed from carcasses
• 1 -2 1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil

• marinade

• 2 tablespoons light soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons fresh gingerroot, peeled and minced
• 2 tablespoons Asian chili sauce (or substitute a few splashes of your favorite hot sauce)

• dipping sauce

• 3⁄4 cup light soy sauce
• 1⁄4 cup rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon fresh gingerroot, peeled and minced
• prepared stuffing
• 1 cup warm cooked brown rice
• 1 cup carrot, shredded
• 1 cup green onion, thinly sliced
• 1 cup red bell pepper, thinly sliced into strips
• 16 large iceberg lettuce or 16 large romaine lettuce leaves

directions

1. Pound breasts lightly with a mallet until half normal thickness. Combine marinade ingredients and toss with the pounded dove breasts. Cover and refrigerate for at least 1 hour and up to 12 hours. Combine dipping sauce ingredients and divide into 4 small bowls. Arrange stuffing ingredients on a platter. Remove dove breasts from marinade. Discard marinade. Heat 1 – 2 tablespoons oil in a large skillet or wok over medium-high heat. Add doves breasts and cook for about 1 minute per side, just enough time to barely brown each side. Remove from heat and transfer to the platter. To serve, allow guests to assemble their own stuffing ingredients in a lettuce leaf. Ingredients are placed in each leaf and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.