INGREDIENTS:

• 16 Dove breasts
  
• 1 md Yellow onion
  
• 1 1/2 c Catsup
  
• 2/3 c Brown sugar
  
• 2 Garlic cloves, crushed
  
• 1 tb Worcestershire sauce
  
• 1 tb Vinegar or lemon juice
  
• 8 dr Tabasco sauce, or more!
  
  

1. Combine in a mixing bowl and stir.
2. Brush sauce on breasts repeatedly as they cook on the grill.
3. Grill 3 to 5 minutes, then turn and grill another minute.
4. Serve with wild rice.
   
   

INGREDIENTS:

• 4 pigeons weighing 500 g (18 oz) each
  
• 2 garlic cloves
  
• 1 tsp salt
  
• 2 pinches freshly ground black pepper
  
• 4 tbsp olive oil
  
• 1 tbsp plain flour (All purpose)
  
• 4 tbsp dry white wine
  
• 1 cup (8 fl oz) 250 ml chicken stock
  
• 200 g (7 oz) shallots
  
• 2 oz (50 g) plain/dark) chocolate
  
  

1. Peel and finely chop the garlic.
   
2. Wash pigeons inside and out, then dry and rub with salt and pepper, inside and out.
   
3. Heat oil in large, heavy bottomed pan and brown pigeons all over before removing from pan.
   
4. Fry garlic in remaining oil. Stir flour into oil, fry briefly, then add wine and chicken stock. Simmer for 5 minutes, stirring constantly.
   
5. Put pigeons into sauce, cover and cook for 50 minutes on a low heat.
   
6. Peel shallots, chop finely and add to pigeons after 30 minutes.
   
7. Pre-heat oven to 120°c (225°f) gas mark 1/4
   
8. Arrange cooked pigeons on a serving dish and keep hot in oven. Skim fat off sauce.
   
9. Grate chocolate and add to sauce, stirring continuously over a low heat until melted. Do not let the sauce boil again.
   
10. Season generously with salt and pepper and serve with pigeons.
    
    

INGREDIENTS:

• 4 Doves
  
• Salt
  
• Pepper
  
• 4 sl Lemon; seeded (thin slices)
  
• 4 sl Bacon; about 2" long
  
• 3/4 c Chicken broth, clear
  
• 3/4 c Cream, heavy; slightly sour
  
• Parsley jelly
  
  

1. Clean birds very carefully. Rub inside and out with salt and pepper, andplace a slice of lemon inside each bird.
   
2. Tie slice of bacon over the breast of each bird. Arrange in a buttered baking dish, add broth, and bake at 375 degrees for 25 to 30 minutes, basting often.
   
3. When birds and gravy are a rich brown, pour cream over birds.
   
4. Return to oven and let cream bubble up in pan about 1 minute, basting twice with sauce.
   
5. Serve with gravy from the pan and parsley jelly.
   
   

INGREDIENTS:

• 6 Doves
  
• 6 Bacon, slices
  
• Salt & pepper to taste
  
• Water
  
  

1. Wrap bacon slice around each de-boned dove breast.
2. Place in shallow baking dish and add salt and pepper.
3. Add 1 cup water.
4. Cover and cook at 350 degrees for 1 to 1-1/2 hours.
   
   

INGREDIENTS:

• 5 fl oz (150 ml) red wine
  
• 2 tab!espoons (30 ml) port
  
• 6 juniper berries, crushed
  
• 2 tablespoons (30 ml) vegetabie oil
  
• 4 pigeons
  
• 1 oz (25 g) butter
  
• 1 tbsp (15 ml) vegetabie oil
  
• 1 onion, finely chopped
  
• 4 rashers streaky bacon, rinds removed, chopped
  
• 12 oz (350 g) chuck steak, trimmed and cut into 1 inch (2.5 cm) cubes
  
• 6 oz (175 g) flat mushrooms, thickly sliced
  
• few sprigs of parsley, chopped
  
• 1/2 tsp dried thyme
  
• 12 oz (350 g) shortcrust pastry
  
  

1. 1. Mix together wine, port, juniper berries and oil for the marinade and season with freshly ground black pepper. Remove breasts from the pigeons and cut into large pieces. Put into a non-metallic dish, pour over the marinade, cover. Leave in fridge overnight.
   
2. Melt the butter and oil in a frying pan, add the onion and bacon and fry gently for 5 minutes. Remove with a slotted spoon, reserve.
   
3. Remove pigeon from the marinade, drain. Reserve marinade. Increase heat and fry the pigeon and the steak in batches, sealing on all sides.
   
4. Put the pigeon, steak, onion and bacon into a 2 pint (1.25 litre) pie dish and top with the mushrooms. Sprinkle with herbs, pour over the reserved marinade.
   
5. Roll out the pastry to 1/4 inch (5 mm) thick, put a pie funnel into the dish. Cut a 1/2 inch (1 cm) strip of pastry and place around the edge of the dish. Brush with water and top with the remaining pastry. Use the pastry trimmings to decorate the top of the pie.
   
6. Bake at Mark 4 (180°C) 350°F for 20 minutes, then reduce the heat to Mark 2 (150°C) 300°F and cook for a further 1 1/2 hours. Cover the pastry with foil if it browns too much during cooking.