Spicy Dove Lettuce Wraps

Ingredients

• 12-15 doves, skin removed breasts removed from carcasses
• 1-2 tablespoon olive oil or canola oil or peanut oil

marinade

• 2 tablespoons light soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons fresh gingerroot, peeled and minced
• 2 tablespoons Asian chili sauce (or substitute a few splashes of your favorite hot sauce)

dipping sauce

• 3/4 cup light soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon fresh gingerroot, peeled and minced
• prepared stuffing
• 1 cup warm cooked brown rice
• 1 cup carrot, shredded
• 1 cup green onion, thinly sliced
• 1 cup red bell pepper, thinly sliced into strips
• 16 large iceberg lettuce or romaine lettuce leaves

Directions

1. 1

   Pound breasts lightly with a mallet until half normal thickness. Combine marinade ingredients and toss with the pounded dove breasts. Cover and refrigerate for at least 1 hour and up to 12 hours. Combine dipping sauce ingredients and divide into 4 small bowls. Arrange stuffing ingredients on a platter. Remove dove breasts from marinade. Discard marinade. Heat 1 – 2 tablespoons oil in a large skillet or wok over medium-high heat. Add doves breasts and cook for about 1 minute per side, just enough time to barely brown each side. Remove from heat and transfer to the platter. To serve, allow guests to assemble their own stuffing ingredients in a lettuce leaf. Ingredients are placed in each leaf and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.