Pigeon? Yes, you read that right and you’ll love it! This fast and easy recipe is also great with quail and doves.
- 8-10 boneless pigeon breasts (or 16-20 boneless dove breasts)
- ¼ cup olive oil
- 1 tablespoon sesame oil
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon fresh ground black pepper
- 1 tablespoon hot sauce
- 1 fresh mango
- 12-15 strips bacon cut in half and partially cooked
- Wooden toothpicks that have been soaked in water for 30 minutes
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Combine olive oil with sesame oil, soy sauce, rice wine vinegar, brown sugar, pepper and hot sauce. Add pigeon or dove breast, cover, and marinate for 2 hours. Peel mango, remove seeds and cut into strips. Lay bacon strips flat and add a piece of mango and a dove breast (or halved pigeon breast). Wrap the bacon around the mango and breast, secure with a toothpick, and grill until the bacon is cooked and the breast is medium-rare.
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