Eddy’s Kitchen: Dove Dinner
Prep: 30-45 minutes
Cook: 15 minutes
Ah, hunting season has begun. Since I was 5 or 6 years old, I have done my best to hunt the opening day of dove season. This year was no different. I hunted near Mineral Wells, Texas — and actually bagged some doves! You’ve probably frozen a few doves, too, so, before quail, grouse and pheasants bury them in the freezer, why not cook and enjoy them now?
Here’s a popular recipe for tasty dove breasts plus a few tricks and hints about preparation. You can watch the video below for additional information.
Ingredients for a Dove Dinner
Salt and pepper
15 dove breasts
8 strips of bacon cut in half width wise
Italian dressing (spicy or regular)
Recipe for hatch chili corn pudding can be found on this website, under cooking. www.RonSpomerOutdoors.com
- Filet the breast meat off the bone. Watch the video in the link below for additional directions. Bird bones are light and thin, be careful.
- Cut the top and bottom off of the jalapenos. Cut in half lengthwise and de-seed. Next cut lengthwise into strips no more than one quarter inch thick.
- Lightly salt and pepper the filets.
- Place matching filets together with a strip of the jalapeno inside.
- Wrap one strip of the bacon around and pin with a toothpick. Depending on thickness and cut of bacon you may want to cut the strip in half widthwise and lengthwise. In other words, use just one quarter of the bacon strip. Too much and it will not cook before the dove is done.
- Place the bacon wrapped dove breast into a gallon baggie or plastic container and sprinkle Italian dressing over. Make sure to coat entire piece.
- Place in refrigerator for one hour. At thirty minutes flip baggie over to ensure all sides get soaked in the dressing
8. Start your charcoal, grill or oven and get temperature up to 325 to 350 degrees. I am partial to Traeger grills and I used one to prepare this dish.
9. Cook for 10 to 15 minutes depending on thickness of dove and temperature of oven. They are so small it would be difficult to use a thermometer so you will have to use your eyes and judge. If you do have a small thermometer, the inside temperature should be 150 to 160. I sample one I think is about ready by slicing through and judging the color. As noted above, sometimes the bacon is slow to come around, so you might want to precook the bacon a little.
Serve with a side or two that you enjoy. I have served and eaten doves with many side dishes from mashed potatoes to various corn preparations. I once ate white-wing dove in Mexico with fresh tortillas and frijoles!
You can click on the link below to watch a short YouTube of this recipe preparation. You can also go to my YouTube channel, Eddy’s Kitchen, to watch all the videos we have on RonSpomerOutdoors.com.
I hope you will try this recipe and enjoy your dove harvest. My son had his girlfriend over and she enjoyed the doves I prepared with this recipe. Sometimes the best judge of a wild game recipe is someone who does not care for “wild” game. It is fun to see them light up over the delicious taste of a properly prepared game meal.