Spicy Dove Lettuce Wraps

• 12 -15 doves, skin removed breasts removed from carcasses
• 1 -2 1 -2 tablespoon canola oil or 1 -2 tablespoon peanut oil
• marinade
• 2 tablespoons light soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons fresh gingerroot, peeled and minced
• 2 tablespoons Asian chili sauce (or substitute a few splashes of your favorite hot sauce)
• dipping sauce
• 3/4 cup light soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon fresh gingerroot, peeled and minced
• prepared stuffing
• 1 cup warm cooked brown rice
• 1 cup carrot, shredded
• 1 cup green onion, thinly sliced
• 1 cup red bell pepper, thinly sliced into strips
• 16 large iceberg lettuce or 16 large romaine lettuce leaves

1. Pound breasts lightly with a mallet until half normal thickness. Combine marinade ingredients and toss with the pounded dove breasts. Cover and refrigerate for at least 1 hour and up to 12 hours. Combine dipping sauce ingredients and divide into 4 small bowls. Arrange stuffing ingredients on a platter. Remove dove breasts from marinade. Discard marinade. Heat 1 - 2 tablespoons oil in a large skillet or wok over medium-high heat. Add doves breasts and cook for about 1 minute per side, just enough time to barely brown each side. Remove from heat and transfer to the platter. To serve, allow guests to assemble their own stuffing ingredients in a lettuce leaf. Ingredients are placed in each leaf and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.

doves, canola oil, marinade, soy sauce, olive oil, garlic, fresh gingerroot, asian chili sauce, dipping sauce, light soy sauce, rice vinegar, sesame oil, fresh gingerroot, stuffing, warm cooked brown rice, carrot, green onion, red bell pepper, romaine lettuce leaves

Taken from www.food.com/recipe/spicy-dove-lettuce-wraps-252305 (may not work)