Grilled Dove Breast - cooking recipe

Ingredients

12 doves
1 (6 oz.) jar jalapeno peppers (whole)
1 sweet onion
6 slices bacon, uncooked
1 (8 oz.) Italian salad dressing
1 to 2 Tbsp. Lea & Perrins Worcestershire sauce
Tony Chachere's creole seasoning
12 toothpicks

Preparation

Filet dove breast from breast bone.
Quarter jalapeno peppers lengthwise and remove seeds; quarter onion and separate skins.
Put one quarter jalapeno pepper, one piece of onion and a healthy dash of creole seasoning between two pieces of filet held together with 1/2 slice of bacon and a toothpick.
Repeat this process for each dove.
Place in flat dish.
Mix salad dressing and Worcestershire sauce and pour over top; let marinate for 10 minutes or more.
Cook over hot charcoal fire for 10 to 12 minutes, depending on temperature of the fire.
You want the bacon to be crisp.