Marinated Grilled Dove Recipes
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
JOE'S GRILLED DOVE
Make and share this Joe's Grilled Dove recipe from Food.com.
Provided by Iowahorse
Categories Poultry
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Salt and pepper each bird and fill cavity witih 1/2 a jalapeno.
- Wrap with strip of bacon and use a toothppick to secure.
- Place on charcoal grill and baste with Italian dressing.
- Grill slowly and continue basting with dressing until birds are done.
Nutrition Facts : Calories 871.9, Fat 84.8, SaturatedFat 16.9, Cholesterol 30.8, Sodium 4129.3, Carbohydrate 24.8, Fiber 0.4, Sugar 19.4, Protein 6.3
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4.8/5 (5)Total Time 20 minsCategory Wild Game MeatPublished Aug 31, 2022
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5/5 (41)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.
- Dust with the smoked paprika and the black pepper and move the birds to a platter. Let them rest for 5 minutes. Eat with your fingers and serve with a Rioja red wine, a California Pinot Noir or an Italian Barbaresco — and a bowl to put the bones in. A simple tomato salad is a good accompaniment, as is a loaf of crusty bread.
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