Tender Grilled Dove Food
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
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.
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THE ULTIMATE DOVE RECIPE - GRILLED DOVES LA MANCHA
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5/5 (40)Total Time 30 minsCategory Appetizer, Main CourseCalories 63 per serving
- Get your grill hot and clean the grates. Set the doves breast side up and cook them over medium-high heat, with the grill cover closed, for 6 minutes. Open the grill cover and turn the doves over so the top of the breast is wedged between grill grates. Paint the birds with some bacon fat. Let them cook this way for a minute or two, just to get a little color. Turn the doves on their sides and grill for another minute or two — for each side. Paint with more bacon fat.
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- Coat the doves in the oil, then toss in a bag or plastic container with the spice rub. Let the birds sit in the fridge for at least an hour, and up to a day.
- When you are ready to cook them, get the grill hot, but leave a cooler spot where there are no coals underneath, or, if you have a gas grill, turn off one burner. Make sure the grates are clean, and right before you put the doves on the grill, wipe down the grill with a paper towel soaked in vegetable oil. Use tongs to do this.
- Put the doves or squab, breast side up, on that cool side of the grill for 5 minutes with the grill cover down.
- Move the doves to one side -- you're searing the wings and legs here -- and grill over the hot side of the grill (with the cover up) for 2 minutes, or until the side is nice and browned. Repeat on the other side.
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4.8/5 (8)Category Appetizer, Main CourseCuisine American, KoreanTotal Time 1 hr 40 mins
- Mix all the ingredients for the barbecue sauce together in a blender and puree until smooth. This can be made up to a week in advance. You might want to double the recipe, as it's amazing and goes well on any grilled or barbecued food.
- Salt the doves well, inside and out. Paint with the BBQ sauce. Get your grill ready, making a spot where there are no coals so you can cook over indirect heat. You want a smokey fire, so have some wood chips handy. If you're using a smoker, set it to 200F.
- Set the doves breast side up in the grill, cover it and cook slowly until the legs will come off easily when pulled, anywhere from 1 hour to 90 minutes. Paint with the BBQ sauce every 30 minutes or so.
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