Doves on the grill

Doves on the grill

I am not a particularly hardcore dove hunter, but that doesn’t mean I don’t enjoy busting a few shells in hopes of filling my pockets with these little beauties. Whether you dream of doves in your sleep of simply see it as a nice way to get out for the early season, dusting cobwebs from your gear and skill, it can be a lot of fun. Plus, the season begins early enough to allow you to take advantage of another great summer time activity – grilling! Put the two together and send summer out with a double bang.


Not only are doves an excellent means of dialing in your gun handling skills before waterfowl or upland seasons open, the trophies you take home are perfect on the grill. Check out this easy recipe for combining these two late summer favorites.

Bacon- Pineapple Grilled Dove Breasts

Ingredients
Whole dove breasts- 3 or 4 per person
2 cups pineapple juice
2 cups soy sauce
1 tbsp. minced garlic
1 tsp. minced ginger
½ onion, diced
Bacon, 1 slice per breast

Preparation
Combine pineapple juice, soy sauce, garlic, ginger and onion and stir.
Place breasts in large ziplock bag, add marinate mixture. Seal and refrigerate for 3-4 hours, turning to allow each side equal time in liquid.

Cooking
Heat grill on high for 5 minutes.
Wrap each breast in a single slice of bacon and secure with toothpick.
Place each breast on hot grill and reduce heat to medium.
Cook until bacon is done and any fluid leaking from breasts is clear. I suggest turning once after approximately 5 minutes.
Remove from heat and allow to cool slightly before serving.

Serving suggestion
These bacon – pineapple dove breasts are excellent when served whole with a side of fresh vegetables or a garden salad. But they are equally tasty when served as asliders!
Additional Ingredients

Slider rolls – 3 for each prepared breast
1 stick butter, softened
1 tsp. minced garlic
Sliced pineapple, one for each roll

Preparation
Allow breast to cook enough to allow handling.
Slice each breast into 3 equal portions.
Split each slider roll, coat with garlic butter.

Cooking
Heat grill to medium
Place each slice of pineapple on main grill, directly over heat.
Place buttered rolls on grill over indirect heat – either to the side of flame or on higher warming rack.
Flip pineapple to grill each side evenly.
Remove rolls when browned.

Serving
Place one slice of dove breast on each roll, topped by slice of grilled pineapple.

The perfect taste to say good bye to summer and hello to hunting season!

Enjoy!

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