Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What's the best way to cook Morning doves

So I need some good ideas on how to cook these flying liver snaps.

One guy told me you wrap them in bacon, then grill them - take the bacon off and eat it, and throw away the dove breast (he hates them).

Spot

Shove some cream cheese in a jap pepper. Wrap the pepper with the dove breast. Wrap the bacon around the whole shebang. Smoke then grill. Mmmmmmmmmm......

Do you use fresh Ja-lap-enos ?

Of course! I actually steam the peppers to soften the meat. Others I know prefer crunchy pepper meat.

Slight variation.

Small slice in the dove breast meat, add a sliver of jalapeno, sliver of fresh garlic, stuff with cream cheese, wrap in bacon, add a bunch to a wooden skewer, charcoal grill.

Don't mean to be picky, but they're MOURNING doves....the survivor mourns the loss of a mate....or appears to when circling back to check on the one you just shot giving you a chance at it!

Fry 'em.......

Folks around here marinate the breast fillets in Italian Dressing overnight (24-48 hrs) in the fridge before wrapping in bacon and grilling. They do duck breast slices the same way. Good luck.

I prefer to smoke them, and serve with a hunter sauce (made with currant jelly).

Current edition of the BACKWOODS BOUND BULLETIN has a recipe for "Dove Bolognese Sauce"...Looks pretty good.

It's dark meat.

Grilled bacon wrapped is good, and so is pan fried. It aint white meat chicken, so don't expect such. It tastes fine.

Being a recent heart attack survivor, I'm searching for new ways to do doves that don't involve the use of bacon. Here's one I tried this weekend: Marinate in cheap red wine overnight and skewer along with mushrooms, chunks of pepper, and onions. Baste with olive oil+chili pepper jelly while grilling. Mercy!!

Carolina Treet!
Or just plain old Texas Pete.
I had one the other night, only had the one, salt and pepper. Simple.

a slice of onion and a slice of jalapeno in between the breasts.. wrap it all in bacon and throw on the grill... when one side is done flip it and slap a dollop of BBq sauce on it..repeat.. I like to turn them about 4 times so the BBQ covers them..

If you cook doves too long you end up with liver. Filet the breast, stuff filet with a jalapeno or chunk of hot jack cheese. Wrap filet with bacon and a toothpick. Grill over real hot coals for about two minutes a side. The key is not overcooking and using hot coals or gas.

Pan fried is good.... I also like to filet the meat off the breast bone and chop it up until it is the consistancy of coarse ground beef. Great for making chili or taco meat. (yes... You will have to add some sort of oil/grease)

Here in the south we usealy pull the breasts and with a little oil place them in an iron skillet on a Coleman Stove on low heat cook until well browned then remove from skillet. Next make a deep brown gravy from flour and milk (leave the dripping)about a half skillet full return the breasts back to the skillet and over very low heat simmer for about 1 hour or until tender.
break buttermilk biscuits in half pour over with the brown gravy and doves serve with a Amber Bock, and I promise you will enjoy. You will hurt yourself you will eat so much.