Grilled Dove Breasts Food
MARINATED GRILLED DOVE
My cousin and her husband grilled these one night for an appetizer and they were delicious. Whoever had cleaned these dove had just "popped out the breasts", so there were no little legs and no skin. I prefer whole birds because I think they stay more tender and I love to eat the little legs, but either way will work. You could use quail for this recipe too, I bet.
Provided by crispychick
Categories Wild Game
Time 30m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Marinate the doves overnight or at least for several hours.
- Take each dove, line a jalapeno up against it and wrap the piece of bacon around it.
- Secure with a toothpick.
- Repeat.
- Grill the breasts over medium heat, turning constantly to ensure even grilling.
- Baste in the last few minutes with the remaining marinade.
- Cook until the bacon is crispy.
GRILLED DOVE BREASTS
Kenny Calhoun marinates dove breasts in a mixture that includes soy sauce, red wine, tarragon, and rosemary. The fragrant breasts are then grilled over coals, with frequent basting. When using a marinade as the basting sauce, plan ahead and reserve some of the marinade separately to be used later for basting; this way you will not need to be concerned about the safety of a marinade which has been in contact with the meat.
Provided by Great Chefs
Number Of Ingredients 11
Steps:
- To make the marinade: Combine all ingredients in a non-aluminum bowl. Set aside half a cup of marinade for basting sauce. Marinate the dove breasts for 2 to 6 hours, refrigerated. Remove the breasts from the marinade and wrap each breast in a slice of bacon. Prepare a fire in a charcoal grill and let heat until the coals are covered with white ash (about 250 F). Place the breasts over the coals and grill for 45 minutes, moving the breasts around the grill during the cooking, and basting with the reserved sauce.
TENDER GRILLED DOVE
A flavorful and tender way to fix those freshly harvested doves. A twist on a common recipe among hunters.
Provided by BK 2222
Categories Wild Game
Time 40m
Yield 12 breasts, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Wash dove breasts.
- Place jalepeno slice on top of meat.
- Wrap a slice of bacon around meat/jalepeno and insert toothpick to hold in place.
- Grill doves on low heat with aluminum foil over grate so they don't burn for about 20 minutes turning half way.
- Remove aluminum foil and allow outside to brown or blacken to taste.
- Serve while warm.
Nutrition Facts : Calories 524, Fat 51.2, SaturatedFat 17, Cholesterol 77.2, Sodium 945.6, Carbohydrate 1.6, Fiber 0.4, Sugar 0.5, Protein 13.4
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