Dove hunting is quite an American past time. Many hunters continue to have fond memories of being introduced to it at a young age. Congregating around sunflower patches, ponds and pickups on hot September afternoons is priceless and therapeutic for most sportsmen. It’s hard to beat the excitement, fellowship – and flavor that inherently comes with it.
Another part of the tradition is grilled bacon-wrapped dove breasts. Though I enjoy them, I at times get a little tired of them. Don’t get me wrong; this is an awesome way to prepare dove, as well as a lot of other wild game. After all, it’s bacon! However, if you’re like me and like to mix things up a little, here is an alternative recipe that is sure to please. It’s simple and ideal for table, couch or tailgate.
Ingredients:
- 12 dove breasts – whole or split
- 3 tablespoons olive oil
- 2 teaspoons each, salt and coarse black pepper
For Glaze:
- 1/4 cup hoisin sauce
- 1 tablespoon ginger
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons red pepper flakes
Directions:
- Preheat the grill to medium-hot.
- In a bowl, mix all ingredients, except the salt, pepper, paprika, and oil (the glaze)
- Toss breasts in a mixture of salt, pepper, and oil.
- At medium heat, set breasts on the grill, brush on glaze, flip and repeat.
- Grill for 5-7 minutes on each side.
- Use the remaining glaze for garnish.
Serves 6-10
* Note that this recipe also works well with quail.
