Instructions: Make a marinade of equal parts oil and vinegar. Add salt and pepper, fresh garlic (chopped), fresh rosemary* (strip the leaves and chop), and the fresh parsley chopped all to taste.

Bone the dove breast (each dove will yield 2 pieces). If you are using the Portabella cut it into similar sized pieces, for crememi cut in half. Place the dove, mushrooms and the sweet pepper (cut in small pieces) in the marinade and let rest for 30 minutes or so. Remove the dove pieces and dry slightly. Wrap each piece of dove in enough bacon to cover. Then assemble your kabobs alternating the wrapped dove, mushrooms, and peppers.
*If you saved your rosemary stems they make beautiful skewers (leave a few leaves at the top of each. When all are assembled grill them on a hot grill or in a grill pan for about 2-5 minutes per side, do not over cook.

This is a wonderful appetizer or main course depending on the number of dove available to you. I like to use it as an appetizer followed by a meal of grilled lobster, grilled corn with herb butter, and homemade ice cream. Remember, game is always a cause for celebration. Enjoy

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