Sweet and Sour Doves
12-15 doves, cleaned and dressed
1 stick margarine, melted
1 cup vinegar
1 teaspoon Worcestershire sause
1/4-1/2 teaspoon black pepper
Salt to taste
Combine melted margarine, vinegar, Worcestershire sauce, pepper and salt. Marinate doves 15-30 minutes and grill. Do not over cook. Serve with apricot sauce for dipping.
Apricot Sauce
1 cup apricot preserves
1/4 cup lemon juice
1/4 cup water
2 teaspoons cornstarch
1 tablespoon brown sugar
2 tablespoons brandy
Mix all ingredients except brandy in a small saucepan. Stir to blend and cook until thickened. Add brandy. Serve with dove breasts. Tip: This sauce goes well with other red meats such as venison, duck or goose.