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Dove Lettuce Wraps
Sent in by Scott Leysath.

~ 1 1/2 - 2 cups chopped dove breast fillets, skinless
~ 2 – 3 heads iceberg lettuce
~ 2 tbsp peanut or vegetable oil
~ 1 tsp sesame oil
~ 6 whole green onions, chopped
~ 1/2 red bell pepper, finely diced
~ 3 cloves garlic, minced
~ 1 tbsp ginger root, minced
~ 3 tbsp soy sauce
~ 2 tbsp rice vinegar
~ 1 1/2 cups cooked rice
~ 1 – 8 oz. can water chestnuts, chopped
~ 1 jar hoisin sauce
~ Asian chili sauce (Sriracha), optional

Prepare the lettuce by removing the stem end and washing. Carefully peel the individual leaves apart. You don’t need full leaves for the wraps, smaller pieces work too. You can cut the large leaves in half or quarters. Trim the ragged edges with kitchen shears if desired. Save remaining lettuce for salads and sandwiches.

In a large skillet or wok, heat the oils over medium-high heat.

Add the onion, bell pepper, garlic and ginger root. Sauté/stir-fry for 2 minutes.

Add the dove meat and cook another 2 minutes.

Add the soy sauce, rice vinegar, cooked rice and water chestnuts. Stir and cook until warmed through.

Transfer to a bowl.

To serve, place a piece of lettuce on a plate. Spread on a thin layer of hoisin sauce. Add a spoonful or two of the dove mixture and a drop or two of the chili sauce if desired.

Roll the lettuce up and enjoy!
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