Many Americans aren't aware that doves are good for more than being released at weddings; they are also a popular game bird in states with dove hunting seasons, such as Iowa and Texas. Dove is a low-fat game bird at 2 g of fat per 3.5-oz. serving, making it a good choice for those watching their diet. In Texas, dove is almost always prepared with bacon and jalapeños and then grilled, giving it a smoky, spicy flavor.
Combine the red wine, Italian dressing, onion powder and garlic powder in a large bowl to make a marinade.
Slice each jalapeño in half, and remove the seeds if you prefer less heat. Lay two halves on top of each dove breast.
Wrap each breast and jalapeño with a piece of bacon, and skewer them with two toothpicks, making sure you secure each individual jalapeño slice.
Place your dove breasts in your marinade, and refrigerate for four hours.
Turn the grill on medium, or about 300 degrees, after the breasts have finished marinating.
Grill your dove breasts for three to four minutes on each side. When you are finished the breast should be brown and the bacon should be crispy. Take the temperature of the dove breast with your meat thermometer. The internal temperature of each breast should be 160 degrees.
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- Do not worry if the jalapeño turns black on the grill; this is normal. They aren't burned.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.