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Yasuki's Grilled Oriental Dove

The savory tang of teriyaki and smokey bacon, the dove's rich and hearty breast meat, and the refreshing crunch of the water chestnut. A perfect combination that you've probably never tried before. Serve with rice and green tea.

  • 10 to 12 dove breasts
  • 16 ounces of teriyaki sauce (low sodium is OK)
  • 4 ounce can of sliced water chestnuts
  • 10 to 12 slices of bacon (enough for one per dove breast)
  • wooden toothpicks to hold the bacon wraps in place

Marinate the dove breasts in the teriyaki sauce for 2 to 3 hours. Remove the breasts from the sauce. Place slices of water chestnuts on each dove breast and wrap each breast in a strip of bacon. Secure the bacon and water chestnuts with toothpicks.

Grill the breasts over medium heat until done (breast should be done when the bacon is thoroughly cooked).

If you're going to use these as entrees, assume at least 2 or 3 per person, as dove breasts are tasty but modest in size.

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