The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family and Traditions by Chris and Idie Hastings, includes recipes like Oyster Shooters; Dove Breasts Wrapped in Benton's Bacon; and Heirloom Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream.
Yield: 4 servings
There are three keys to perfecting this recipe. The first is to make sure your bacon is paper thin, by allowing your butcher or favorite restaurant chef to slice slab bacon to about one-thirty-second of an inch. Next is to take care not to overseason the meat. Too often dove breasts and other wild game are heavily seasoned with items such as Italian dressing or steak sauce marinade, making it difficult to taste the pure flavor of the fresh meat. Lastly, don't over cook the dove breasts. They are best when served rare to medium rare.
Season the dove breast halves on both sides with the salt and pepper. Wrap each breast half in a half slice of bacon. (The bacon does not have to completely cover the dove breast.)
Heat 1 tablespoon of the peanut oil in an 8-inch cast-iron skillet over medium high heat just until the oil begins to smoke. Add half of the wrapped breasts, seam side down, and cook for 2 minutes. Turn the breasts and cook for 1 more minute (for medium rare) or until the bacon is golden and crispy on both sides. Transfer to a serving plate and keep warm until ready to serve. Add the remaining tablespoon of oil to the skillet, if needed, and preheat just until smoking. Repeat the cooking process with the remaining dove breasts. Serve immediately, using about six dove breasts per serving.
This page created January 2010
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