doves, breasted and cleaned
1 fresh onion, cut into one inch pieces
8 ounces cream cheese, firm
thinly sliced bacon

On each dove breast, place one piece of onion and a jalapeno slice. Put one tablespoon slice of cream cheese on top. Wrap each dove breast with a bacon strip and secure with toothpicks. Grill over low heat coals for 10 to 20 minutes or until bacon is crisp. Follow this same procedure using pieces of venison. For variation, add a 1x1 chunk of Monterey Jack cheese.