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Dove recipe: breast the birds, place a water chesnut in the cavity, wrap with bacon and secure with a tooth pick. Place the doves on your grill, turn frequently, and baste them with Worcestershire sauce and melted butter. Some add a little French dressing to the baste. I served these as an hors d'oeuvre at an after-hunt party in Stovall, Mississippi; the doves were gone in less than 60 seconds.
The Following 3 Users Say Thank You to Frank Childrey For Your Post:
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