Hank Shaw's Poached Dove & Roasted Peppers - Andrew Zimmern

Ingredients

• 3 cups dove stock, duck stock or beef broth
• Breast meat from 12 to 16 doves
• 1/4 cup high-quality olive oil
• 3 to 4 preserved roasted red peppers, cut into strips
• 3 green onions, sliced thin (white parts only)
• 1/3 cup pine nuts
• 12 to 16 cloves preserved garlic, or 1 head garlic, roasted 25 minutes
• Parsley, salt and black pepper to tast