Chandler Rod & Gun Club is known throughout Arizona for our exciting programs and events.

	Davids Dove Kabobs
	Here's what you need: 24 dove breasts (de-boned), 2 ears of corn, 24 cherry tomatos, 1 sliced zuccihni, 1 red onion, 12 peices of slab bacon, 1 bell pepper. The process: slice corn into 2 in. wheels you need 24 of these, cut the bacon peppers and onion into 2'x2'sqrs. The only rules are to have a peice of corn on both ends, and you must a peice of bacon on both sides of the dove meat this keeps the dove moist. Put as much or as little of all item as you wish. The grilling: Line the top rack of the grill with non-stick foil, turn the heat on low and close lid till the grill is pre heated. Place K-Bobs on the foil and baste with your favorite italian dressing. Turn the K-Bobs often and baste every time you turn. They are done when the bacon is done and he corn is golden brown. Remove and enjoy!! Eating this tasty bird is almost as fun as shooting the little rockets!! Happy Hunting & Remember T.A.B.
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	TERRY?S STUFFED DOVE RECIPIE INGREDIENTS: 20 whole Dove breasts 1 head of garlic 2 jalapeno peppers 5 baby green onions 1 lb bacon ? cup Bernstein?s cheese and garlic Italian dressing 1 cup Kikkoman teriyaki marinade (original) 1 teaspoon fresh ground pepper Find a bowl large enough for your dove breasts. Pour in the teriyaki marinade, add the Italian dressing, use a garlic press to add 5 cloves of garlic, grind a teaspoon of black pepper on top, and stir. With the breastbone up, use a sharp filet knife to make a slit on each side of the breastbone. Penetrate the meat with the tip of the knife to create a little pocket just big enough to put your index finger into. Put the breasts into the marinade mixture and turn. To insure the marinade gets into the pockets, I dunk each breast under the marinade and open the pocket. This will increase juiciness and flavor. Place plastic wrap over the bowl and refrigerate. Marinade time can be from a few hours up to a day or so. Just stir occasionally. Prepare the stuffing ingredients by slicing the garlic, jalapeno, and green onion into 1/8 to 1/16 inch slivers. Cut the bacon strips in half. After doves have finished marinating, stuff a slice of garlic in one pouch and a slice of jalapeno in the other pouch. Then stuff a pinch of sliced green onion in each pouch making sure to push the ingredients down into the pouch. Wrap a half slice of bacon around the breast and drive a sturdy toothpick through the bacon overlap, through the breastbone, and out the other side. Place your stuffed breasts in another container. Take any leftover sliced garlic, jalapeno, and green onion and mix it into the leftover marinade. Pour the mix over the top of the breasts and bring them out to the grill, or cover and refrigerate for grilling later. Grill over a medium heat and turn frequently. I prefer using a charcoal grill for added flavor. Try to rotate breasts on all four sides until bacon is almost crispy. Have a spray bottle filled with Kikkoman teriyaki at the ready to occasionally moisten the breasts and put out flare-ups. Using the lid on your grill will control flare-ups, reduce cooking time and enhance the smoky flavor. ENJOY!

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