Joes Grilled Dove Recipes
GRILLED DOVES, PORTUGUESE STYLE
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
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
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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