INGREDIENTS

  • 12-15doves, skin removed breasts removed from carcasses
  • 1-2 tablespoon olive oil or canola oil or 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 carrots , shredded
  • 1 cup green onions , thinly sliced
  • 1 cup red bell peppers , thinly sliced into strips
  • 16 large iceberg lettuce or 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.