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Dove and Pheasent

11/14/2012
Dove
4 to 6 doves per person
Sliced fresh mushrooms
Smoked bacon
Garlic

Fillet breast meat from doves. Place a mushroom between sliced dove breasts. Wrap in smoked bacon. Add garlic or other spices to taste. Charcoal 6 to 8 minutes until medium rare to medium.

Pheasant

Bone pheasant, cut into large bite-size pieces. Dip pieces in olive, vegetable or corn oil. Sprinkle with lemon pepper. Charcoal on grill but do not overcook.