Bacon Wrapped Dove:

• 6 dove cleaned and de-feathered
• 3 jalapeños
• 1 pkg of thick sliced smoked bacon
• tooth picks

 

Slice each of the jalapeños in half.

Remove center part of jalapeño and seeds.

Put one slice of jalapeño in the dove’s rib cage.

Wrap each dove with one slice of smoked bacon.

Punch a tooth pick through dove to secure the bacon.

Grill the dove for 20 min or until done to your taste.

 

Grilled Dove:

• 6 Dove breasts
• 2 Garlic cloves, crushed
• 1/2 yellow onion finely chopped
• 4 tb Unsalted butter
• 1 tsp Season Salt 
• 1 tsp pepper

In a saucepan, heat the butter and sauté the onion and garlic until translucent.

Add 1 tsp of Season salt and 1 tsp of pepper.

Allow to cool.

Pepper and salt the breasts.

Place the breasts on the hot grill and brush them with the garlic butter.

Baste every minute or so.

Turn the breasts after 3 to 5 minutes and grill and baste for another 1 to 2 minutes.

 

Smothered Dove:

• 1/2 Stick butter
• 1/4 c Minced onion
• 1/2 c Flour
• 20 Dove breasts
• 1/2 c Sherry
• 4 oz of canned mushrooms drained
• Bacon slices
• 1 tsp of Salt
• 1 tsp of pepper
• 1 c Chicken bouillon

Melt butter in a large skillet.

Add onions and sauté until clear.

Shake dove breasts in a bag of flour.

Add dove to skillet and brown doves in butter.

Be sure to brown all sides.

Add sherry, cover and cook slowly, about 45 minutes.

Add mushrooms and place bacon slices over top.

Cook another 45 minutes very slowly.

Serve over wild rice.

Add water or chicken broth through out the process to keep the dove from drying out.

 

Stuffed Dove on the BBQ:

To start gather 8 Dove and 8 slices of bacon (we prefer smoked bacon)

• 1/2 c each of Monterey Jack, Fontina, and Asiago cheeses
• 1/3 c of breadcrums (we prefer Italian seasoned)
• 2 tbs cilantro minced
• 1 pickled jalapeno minced
• 1 chipotle chili in adobo sauce minced
• 2 eggs

Mix all these ingredients in a bowl for the stuffing.

Set the bowl aside to stuff the Dove once you have cleaned and prepeared them.

Once the Dove are stuffed wrap them in the bacon using toothpicks to anchor the bacon around the Dove.

Next grill them on low heat for about 20 min on the BBQ basting them with a mixture of:

• 12 oz of Italian salad ddrssing
• 1 tsp and 1 tbs of lime juice
• 1 tsp of lime zest
• 2 tbs of honey
• 1 tbs of green onion minced
• 1/4 tsp chili powder
• 1 tsp of garlic
• 1/4 tsp of dround cumin (comino)
• 1/2 tsp red pepper flakes
• 1 tbs of mustard (Dijon)
• 1 tbs Worcestershire

 

 Dove and Wild Rice Casserole:

• 10 Dove breasts
• Juice from 1 lemon
• Season Salt
• Pepper
• 2 celery stalk chopped
• 2 pkg. of button Mushrooms chopped
• 1 yellow onion chopped
• 4 tbs Butter
• 1/4 tsp Tarragon
• 1/2 c White wine
• 1 1/2 c Chicken stock
• 2/3 c Wild rice

Skin Dove breast and then squeeze lemon juice to lightly cover breast.

Then sprinkle Dove breast with Season Salt and pepper.

Sauté mushrooms, celery and onion in butter for 3 min. 

Put the wild rice in the bottom of a casserole dish.

Arrange the dove breasts on top of the wild rice.

Pour celery, mushroom, and onion mixture over doves.

Add rest of ingredients (tarragon, white wine, and chicken stock).

Place the dish, covered, in a 325 degree preheated oven and let cook for an hour and half.