I am going to shoot doves on Saturday and if all plays out right, I plan on cookin some Saturday or Sunday night. How’s everyone’s favorite way to do them on the grill?
I’ve heard of using salt/pepper, Italian dressing, bacon, onions, and peppers and all that good stuff. Anyone have any other suggestions?
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx
Open beer, marinate the breasts in some alegro, lille bit of beer and sage, finish beer, open another, then wrap breasts with half strip of bacon,finish beer, open another, grill on med hi, using little bit of beer to put out flare ups, open another beer, grill for about 6 or 7 minutes or until beer is finished, remove from grill, open another beer, proceed to devour all the dove breasts with more beer, call yo mama and tell her to come by so you can slap her cause they were so good! pass out happy and content, wake up next day ready to kill em an grill em again!
Russ B.
God is great, Beer is good, People are crazy
take a dove breast put a spoonfull of cream cheese in the breast cavity,season with tony chacheres, wrap the breast with a good piece of hickory bacon so the cream will not fall out during cooking. season the bacon wrapped breasts again and grill on high untill bacon is done turning freq. also great with a deer tenderloin cutting it length wise making a pocket to put the cream cheese in. wrap end to end with the bacon useing toothpicks to secure,so the cheese will not fall out, don’t over cook, enjoy!
If it got any better I couldn’t stand it.
Whoa, now that sounds awesome with the cream cheese in them. I think I know what I’m cooking this weekend! Thanks Bug.
Russ B.
God is great, Beer is good, People are crazy
I like that idea alot!
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx
Yum, like that cream cheese idea! I’ve grilled venison tenderloins stuffed with blue cheese and wrapped in bacon and butcher string, and they’re always fabulous. Don’t get doves that often, but when I do, I marinate the breasts in Italian Dressing with just a little Dale’s Sauce. Don’t over do the Dales or they’ll be too salty. Stuff a water chestnut inside the breast cavity if you want. Wrap breasts with good thick cut bacon, secure with tooth pick and grill on high heat 'til done. Be sure to remove the toothpicks before eating!
Put a piece of jap. pepper in with the cream cheese.
I also like to cut the breast off the bone and saute with fresh veggies/wine and serve over noodles/rice.
Send lawyers, guns, and money - The poop has hit the fan.
No italian dressing…that is for people who cant cook!
Cut the breasts off, marinate them in a little lea&perrins, garlic, and honey…take hot bananna peppers and wrap them in 1/3 of a piece of bacon, secure with a toothpick and grill until bacon is done…
Southern Comfort
The best recipe I’ve found for Doves is, wrap the Dove breast with the thick market sliced Bacon, secure with a toothpick or two. In a large Skillet prepare your favorite brand of mushroom gravy, with plenty of sliced Vidalia Onion! Add Doves, Sautee over medium heat for aprox. 20 minutes, careful not to overcook. when the breasts are a light golden brown, turn off heat, and throw the whole kittenkaboodle in the garbage, pan and all. put a nice Rib-eye on the grill and kill a few Miller-Lites!!! Seeya, Scott
-Bar(s) of Cream Cheese
-Favorite Seasonging
-Thick cut Bacon
-Jalapenos
-Toothpicks
Take the breasts,and season them with cajun or whatever seasoning you prefer.Then cut a small slit on the top; place a half inch of jalepeno in the slit. Take a small chunk of cream cheese, and place it on the top. Then, wrap the breast in bacon, and stick with toothpick. Grill on low to medium low heat, until the bacon is crisp and the meat is done.
'32 Wellcraft Scarab
Twin Y-250’s
Man, I got bruced here. All Y’all know this all too well! CONGRATS! I got 32 breasts out of last Saturday’s opening day! It pays to hang out till dark when everyone wants to go home and not clean any birds! Super recipes here!
Just watch out driving away from the field or club with that many. If someone else gives me thier birds and I have a limit allready, I have them write thier hunting lisc# on the bag with name, date and phone #. and sign it. Got stopped at a game check once with my limit and another 10 birds in another bag with that info on it and DNR guy said I was good to go with it. They were writing a few others up for $600(?) for EACH bird over limit being as how they are a federal migratory bird. They arrested one guy who had like 3 limits in one bag and was getting all fiesty with them saying they weren’t all his.
Russ B.
God is great, Beer is good, People are crazy
simple but gooooood!
take cast iron skillet put 3-4 tablespoons of oil or bacon drippings, salt and pepper to taste…brown doves in oil for a few minutes on medium and then fill skillet up with water where the doves are almost fully covered with water. cover…and reduce heat to simmer and cook for 1 hours…
doesn’t sound special, but I promise you it is the best way to cook doves or squirrels there is.
all of the italian dressing bacon, cream cheese, and those heavy sauces hide the dove flavor. Doves are some of the best wild meats there are…keep it simple. It is very good!
quote:
Originally posted by Top2Bottom1Just watch out… …they weren’t all his.
</font id=“quote”></blockquote id=“quote”>Thanks for this advice, I’ve never heard about that sort of thing happening but I do not doubt it! Thanks, I will do that.
- TwinVee 19’ Cat -
Are ya IN yet?
www.gamecock.com
Marinate the breast in Italian dressing for a few hours. Then wrap the breast in a strip of hickory smoked bacon and pin the bacon on with a toothpick. Grill normally and you will never eat them any other way again. Made a bunch of dove kabobs and a bunch with quail, you would never know the difference between the two. That is the best recipie I have ever tried for dove.
21’ Sea-Pro CC
Yamaha 150
“Aquaholic”
2008 Dodge Ram Mega-Cab 4x4 6.7 Cummins
“There is no hunting like the hunting of man, and those who have hunted armed men long enough and liked it, never care for anything else thereafter.”
Ernest Hemingway
My son and I ate GOOD lastnight!
Teryaki Marinaded/Bacon wrapped Doves, plus Mud-Chickens after 3 days in home-made/seasoned brine. No other sauces needed!