Spicy Dove Lettuce Wraps - cooking recipe

Ingredients

12 -15 doves, skin removed breasts removed from carcasses
1 -2 1 -2 tablespoon canola oil or 1 -2 tablespoon 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 16 large romaine lettuce leaves

Preparation

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.