Best way to cook dove first time

[Milton Starr]

Me and my oldest brother are gearing up for a heavy dove season . Thats our main quarry for this season . We've never eaten it before , so what would be the best way to prepare it ? I've had plenty of quail and its better than chicken IMHO. Is dove similar ?

[Jeff K.]

Dove breast wrapped in bacon and grilled on the weber is amazing.

[Angel Cruz Ortiz]

All the guys that dove shoot down here say all you really eat are the breast. They just fix them up like chicken fingers and you are good to go.

[Big D]

Breast 'em out, pierce the breast with a knife, insert a piece of green pepper, onion or jalapeno, wrap them in bacon and LIGHTLY sear them on the BBQ. Don't overcook them

[Gary Laudermilch]

I marinate them(breast) in italian salad dressing for a day, then wrap with bacon and grill. When the bacon is crisp, they are done. Wonderful eating! Wish I had some left.

[Stan Hillis]

Don't want to be disagreeable, but IMO if you cook them this way until the bacon is crisp the dove breasts are overcooked. I really enjoy them cooked this way, but prefer the dove breasts to be pink inside. I would love to know how to get the bacon crisp without overcooking the breasts, but haven't figured out a way yet.

SRH

[BS]

Originally Posted by Stan Hillis

Don't want to be disagreeable, but IMO if you cook them this way until the bacon is crisp the dove breasts are overcooked. I really enjoy them cooked this way, but prefer the dove breasts to be pink inside. I would love to know how to get the bacon crisp without overcooking the breasts, but haven't figured out a way yet.

SRH

I have the same problem and tried very thin sliced bacon as well as turkey bacon and both got crisp without overcooking.
-Brett

[Researcher]

I dice up a large onion and saute' it in my skillet in a bit of olive oil. When the onion is getting a bit brown I add some finely diced garlic and cook another minute or so. I then dump in the Dove breast filets. One minute on each side (90 seconds each side for the somewhat larger Eurasian breast filets). Then dump in 3/4 cup sherry and cook for another minute. Spoon it over a bed of long grain and wild rice. Eat.

[Big D]

Shouldn't turkey bacon be outlawed?

[Harry Collins]

When I come in from the field I make a brine: 1-quart water mixed with 1/4 cup each kosher or any coarse salt and brown sugar, plus coriander, peppercorns. Then I breast out the birds. Back in the kitchen I rinse the breast and cut the meat off the bone and place it in the brine for 30 minutes. Once removed from the brine I pat them dry and let them rest a half hour. Then into a bole with olive oil, salt and pepper or Old Bay. Heat a cast iron skillet until smoking and add the breast and cook 1 1/2 minute a side. They will a little pink on the inside, but melt in your mouth.