Dove and Snipe Tapas
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.