Mourning doves are quite easy to harvest, and even easier to prepare as grilled dove breasts. Every year around Labor Day, the hunters around the Southeastern U.S. start buzzing as the annual hunting seasons are kicking off in most states. One of the popular holiday hunts is after the popular mourning dove.
It’s a smart idea to keep the birds cold until you get them home to ensure good meat to work with. With most bag limits set for 30 birds per person, a small cooler with ice will be perfect for keeping your game fresh. Once the birds are feathered, skinned and cleaned, soak them in cool, saltwater prior to rinsing and preparing them for the grill.
The usual standard for doves after a days hunt is by stuffing them with spicy goodies and wrapping them in bacon — the ultimate way to Grillax for hunters!
Grilled Dove Breasts
- 8 dove breasts
- 8 slices of smoked bacon
- 1/2 c each of Monterey Jack, Fontina, and Asiago cheeses
- 1/3 c of seasoned breadcrumbs
- 2 tbs chopped cilantro
- 1 pickled jalapeno minced
- 1 chipotle chili in Adobo sauce minced
- 2 eggs
- Mix all ingredients in a bowl for the stuffing.
- Set the bowl aside to stuff the dove once you have cleaned and prepared them.
- Once the dove are stuffed, wrap them in the bacon using toothpicks to secure the bacon around the dove.
- Grill them on low heat for 20 minutes, basting them with the marinade mixture below this recipe.
- 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
Outdoors writer/videographer Bob McNally demonstrates the most popular way to prepare grilled dove breasts. More outdoor videos & tips from Bob McNally can be found on YouTube or via his web site at www.mcnallyoutdoors.com.