By Great Chefs November 24, Kenny Calhoun marinates dove breasts in a mixture that includes soy sauce, red wine, tarragon, and rosemary. The fragrant breasts are then grilled over coals, with frequent basting.
If you were among the tens of thousands of Alabamians who participated in the opening day of the north zone dove season Saturday, you likely have clean mourning dove breasts in the refrigerator and you're trying to figure out what you are going to do with them. You've probably heard "it's good if you fix it right" about every type of wild game in the state. That is especially true of mourning doves.
This year, after a great dove hunt in Yuma, Arizona, Holly and I stopped at Dateland, a little roadside stop that features date shakes — my favorite kind of milkshake — as well as an array of various date products. I bought some medjool and honey dates. I did so because I had an idea forming inside my head: A combination of dove and dates.
The tried and true bacon wrapped dove breasts. Remove the dove from the brine. Pat mostly dry with paper towels.
Heat the water in a saucepan over high heat. Add the salt and peppercorns and heat until the salt is dissolved. It takes about 5 minutes.
The flavors in here are purely Portuguese—garlic, chile peppers, bay leaves, paprika, sweet wine, olive oil. Having never been to Portugal, I have no idea if they hunt doves there. I do know that these flavors are off the hook on dove.
My favorite part about the opening of hunting season is that I get to begin experimenting with new wild game recipes. But sometimes the best ideas and inspiration come at unexpected moments. Check out all of my dove recipes here or scroll to the bottom for a list.
Dove hunting is in full swing, so we thought we would share a recipe we made recently for bacon wrapped dove poppers. Years ago when David and Wayne lived closer to each other they would go dove hunting on the first Saturday and the following Monday of the season. Dove season was like the preamble of deer season to these two.
Fried Dove Appetizer Recipe — Mouthwatering! A meal in itself! Well, I call this recipe an appetizer, but I like to dine on it as a meal with a salad!