Dove and Pheasent
4 to 6 doves per person
Sliced fresh mushrooms
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.
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.