Instructions: Season doves with salt and pepper.

In a large bowl, whisk together garlic, preserves, vinegar, onions and mustard. While whisking, add oil in a thin stream until emulsified. Place doves in bowl, toss to coat, cover and refrigerate for 12 to 24 hours.

Bake, broil, pan-sear or barbecue until medium to medium-rare and still juicy in the center of the breast.

This recipe yields 4 servings.

Comments:
This recipe is so easy and yet so delicious that Im almost embarrassed to share it with anyone. I suggest that you play around with this one by substituting different vinegars, preserves, fruits, etc. I like to marinade the doves for about twenty-four hours in the refrigerator, but you can get away with marinating for only an hour or two.

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