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.