whole dove breast (2 or 3 per person)

Scottish, Irish or English ale

1 (or more) jars pickled grape leaves

lean bacon, optional

Italian sausage, as hot as you like it

Partially cook sausage. Fill cavity of each dove breast with rendered sausage. Wrap one slice of bacon around dove breast, pepper lightly and no salt. Wrap entire breast in grape leaf and/or leaves. Skewer with toothpick if needed. Place in appropriately sized casserole dish. Lay on additional layer of grape leaves on top of dove and cover with ale. Marinate at least four hours, preferably overnight in the refrigerator.

Pre-heat oven to 350 degrees. Remove casserole from refrigerator and let stand at room temperature. Place casserole on middle rack of oven and bake approximately 10 minutes or until top layer of leaves brown and liquid bubbles for at least five minutes. Do not overcook. Discard top layer of leaves and serve.

Copyright 1998-2014 Stephen Ricciardelli