Dove and Snipe Tapas
Ingredients:
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Instructions:
Use game shears to separate breast meat from bird. Salt and pepper the breasts and sprinkle on a dash of chili powder. Slice the baguette into thin rounds - about 1/4". Melt a generous portion of butter in a frying pan, add a drop or two of truffle oil and then dip the bread into the butter and place them on a plate in a warm oven. Add the breasts to the butter and brown them on both sides until medium rare. Place them on the toast and enjoy with a favorite glass of wine. A dry white or a light red like a Pinot Noir goes well. |