Grilled Dove by Paul Wilson



10 dove breasts

10 strips of bacon

5 jalapeno peppers (whole)

White Table Wine

After washing the dove breasts thoroughly, place in a bowl of white wine (1-2 cups) and marinate overnight.  Slice the jalapeno peppers in half and place each half on the outside of each breast, wrapping a slice of bacon around them.  Take a toothpick and pierce the bacon strip and pepper, securing them in place.  Grill the breasts back side down until 3/4 done.  Turn each breast until brown and serve over rice pilaf.

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