DOVE BOMBS (in oyster sauce)

With dove season in full swing in many parts of the South, we are excited to make our first batch of “dove bombs”.  Dove can be a bit dry so we like to marinate and tenderize the meat with--you guessed it--oyster sauce! Oyster sauce is a sweet and salty condiment commonly used in Vietnamese, Thai, and Cantonese cooking. It is full of umami, which brings the perfect rich, earthy flavor to the dove.

Don’t fret if a dove hunt isn’t on your itinerary this weekend. Country Table Delivery (a farm to table delivery service in Baton Rouge, which Lauren proudly co-owns with our friend, Kallie Svendson) can deliver quail (a great dove substitute) and most of the ingredients used in this recipe straight to your doorstep. If you are not located in Baton Rouge, search for a farm to table delivery service in your area and support local business and agriculture. Since it’s inception over a year ago, Country Table’s weekly bundles have inspired many of our seasonal recipes.

DOVE BOMBS

2 dozen dove breasts
1 dozen bacon slices, halved
1 dozen peppadew peppers, halved
4 ounces goat cheese

For the marinade:

1/3 cup oyster sauce
1 tablespoon soy sauce
1 teaspoon Sriracha
1 teaspoon honey
1 garlic clove, grated

Combine marinade ingredients and pour over dove breasts. Marinate for 4 hours or overnight. Remove dove breasts from marinade. Place one pinch of goat cheese on dove breast and one halved pepper. Then, wrap in bacon and secure with a skewer (or toothpick). Grill over medium/high heat for 5 minutes per side, or until bacon is browned to your desired crispiness.

Cheers,
Five Seasons