(link at www.bit.ly/cookindove) on LPB 2/3 7PMrnrnPrep Time: 30 MinutesrnYields: 4 ServingsrnrnIngredients:rn10 boneless, skinless dove breasts, halvedrn4 (8-inch) wooden skewersrn½ cup packed brown sugarrn¼ cup butterrn3 tbsps white wine vinegarrn10 strips bacon, cut in halfrn1 (8-ounce) can whole water chestnuts, rinsed and drainedrnrnMethod:rnSoak skewers in water for 30 minutes then drain and set aside. Prepare grill for barbecuing and grease cooking rack. In a 1-quart saucepan over medium heat, combine sugar, butter and vinegar and cook 3–5 minutes, stirring constantly. Cover and set aside. Wrap each breast half with 1 bacon piece. Place 5 breast halves on each skewer, alternating with water chestnuts then arrange kabobs on prepared grate. Grill kabobs, turning and basting frequently with sugar mixture, for 10–15 minutes or until bacon is brown and crisp and meat is no longer pink. Remove from grill and serve hot as an hors d’ oeuvre.rnrnFrom “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” Chef John Folse, Owner & CEO of Chef John Folse & Company, 2517 South Philippe Avenue, Gonzales, La. 70737, http://www.jfolse.com.