12 doves
1 (6 oz.) jar jalapeno peppers (whole)
1 sweet onion
6 slices bacon, uncooked
1 (8 oz.) Italian salad dressing
1 to 2 tbsp. Lea & Perrins Worcestershire sauce
Tony Chachere's creole seasoning
12 toothpicks

Filet dove breast from breast bone. Quarter jalapeno peppers lengthwise and remove seeds; quarter onion and separate skins. Put one quarter jalapeno pepper, one piece of onion and a healthy dash of creole seasoning between two pieces of filet held together with 1/2 slice of bacon and a toothpick. Repeat this process for each dove. Place in flat dish. Mix salad dressing and Worcestershire sauce and pour over top; let marinate for 10 minutes or more. Cook over hot charcoal fire for 10 to 12 minutes, depending on temperature of the fire. You want the bacon to be crisp.

Good hunting and good eating!