Joes Grilled Dove Recipes

GRILLED DOVES, PORTUGUESE STYLE

Grilled Doves, Portuguese Style image

These grilled doves, Portuguese style, are perfect for those of you who hunt. If not, you can use quail or squab instead. The paprika, garlic, white wine, piri-piri pepper marinade works with all manner of small bird.

Provided by Hank Shaw

Categories Mains

Time 30m

Number Of Ingredients 11

Ingredients

4 to 5 large garlic cloves (finely chopped)
4 to 5 bay leaves
4 to 5 small hot chile peppers ((ideally piri-piri peppers, but Thai are fine))
1 tablespoon sweet paprika
1 tablespoon minced rosemary leaves
1 tablespoon sea salt
1 cup sweet white wine (ideally white Port or Madeira)
1/2 cup olive oil
1 tablespoon honey ((optional))
12 to 16 whole doves (or substitute 4 to 8 whole squab)
Freshly ground black pepper (for serving)

Steps:

To make the grilled doves, place all of the ingredients except the honey, doves, and black pepper in a food processor or blender and buzz until smooth, about 1 minute. Pour the marinade into 1 or 2 large resealable freezer bags and add the doves. Seal and mix the marinade around the doves so they're well coated. Toss in the fridge overnight.
The next day, transfer the doves to a plate and pour the marinade into a small pot. Bring the marinade to a boil, stirring often. Taste it. If you want a hit of sweet-hot going on, a lot like a Portuguese BBQ sauce, add the honey.
Get your grill as hot as it will go. You want the temperature to be at least 550°F (287°C) although 600°F (315°C) is better.
Place the doves on the grill, breast side up. Cover the grill and cook the doves, undisturbed, for 4 to 6 minutes, depending on how done you like them. Around 4 minutes will result in medium-rare doves. (That said, all the Portuguese I know love their meat with more than a little char on it, so you can grill them for 1 to 2 minutes or so more if you want them blackened. This means you'll grill the doves for 6 to 10 minutes total.)
Remove the birds from the grill and let them rest for at least a few minutes. Pour the warm sauce over the birds and grind some black pepper on top. Eat with your hands. Be sure to set out bowls nearby for the bones.

Nutrition Facts : ServingSize 1 serving, Calories 335 kcal, Carbohydrate 12 g, Protein 2 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 1755 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 23 g

MARINATED GRILLED DOVE

Marinated Grilled Dove image

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

Ingredients

1/2 cup soy sauce
1/2 cup honey
1/2 cup Italian dressing
12 doves
6 slices bacon, cut in half
3 -6 whole pickled jalapeno peppers, depending on heat level,if real hot,3 quartered lengthwise,if tolerable,6 halved
12 toothpicks

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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