I do the traditional dove breast wrapped in bacon with a pepper slice in between and right before its done lay a slice of pepperjack cheese on top and let it melt. But I've been wanting to try new ways. Do any of you cook your breasts differently? I heard someone on here last year mention dove fajitas. That sounds good

Dove Kobbobs
1: Cut the meat off the dove breast. Brine dove meat in salt water over night. Not sure on how much water and salt. Start out lite.

2: Cut cheap bacon in one inch sqares

3: Cut onion to about one in squares ( Microwave until just soft )

4: Cut Red Bell or jalapenopeppers to about one in squares ( Microwave until just soft )
“Microwaving keeps the vegies from cracking on skewer“

5: Building Skewer – Put Red Bell Pepper, Onion, Dove, Bacon, Dove, Onion, Red Bell Pepper and repeat until Skewer is full. Make sure bacon and onion touch dove meat

6: Build hot steak like fire. Put kabobs on fire. Try and cook four sides of the kabobs. About 5 minutes per side. When you turn to the last side brush on Kikkoman, Sauce Teriyaki Takumi Original. Make sure all side get a little Kikkoman sauce glaze. Right before taking off grill put a little Tony Chachere on. I find Kikkoman Teriyaki sauce in Albertson’s Food

Sounds good

I like breaded and gravy -or- jap/munster&bacon grilled

Pan fry them and lay them in a dish and cover with cream of mushroom. Then cover them with those french fried onions and bake for a bit. The best sh!t ever

Cube dove
Put whatever seasonings you like on it
Sautee onion and garlic add dove
When done put over rice

I sometimes make a gravy and pour over.

Qiuck and easy. It also is good with ducks and if you cube up deer with it it is awesome.

DOVE FAJITAS
filet the breast cook in butter and a little beer, with onions and jalapenos serve on totilla with cheese.

I've done this for lunch (in foil) on an all day hunt.

On the grill with bacon or fried...pretty much how I like all of my food though.

Man I'm gonna try that

On the grill with jalapenos wrapped in bacon.

+ 1

It’s really hard to beat the combination of bacon and jalapeno, just something magical those 2 ingredients do to dove and duck. Leaving dove on the breast bone is probably my favorite way of doing it and most simple, whole jalapeno fits nicely on the back of the breast bone, wrap with bacon and tooth pic.

Cutting the meat off the bone and sandwich a slice of jalapeno with the 2 dove breast on the out side wrap with a slice of bacon is good as well, this way the jalapeno flavor penetrates the meat better, but I think the breast bone adds flavor so you loose that, plus it is a little more work.

If you want to try something different, especially if you do not shoot a lot of dove and you want to make the most of what you got, cook the dove whole.









Also, let your dove age, at least 4 days to get past the “rigor mortis “ phase. If you shoot dove and throw strait on the grill same day or next day, you will see a big difference. Last year I tested it on dove, dove that aged 4 or 5 days melted in my mouth like butter, dove I ate early was tough…

"Aging, or conditioning, of game begins promptly after the animal dies. All meat, game or otherwise, starts to lose its tenderness after death due to the onset of rigor mortis. Rigor is the process in which muscle fibers stiffen and contract. This condition lasts up to 24 hours or more, depending on the temperature of the meat. For instance, meat chilled quickly and kept at 34 degrees remains in rigor for a considerable period, returning to its original level of tenderness only after three days."

Quote is from article below:
Hang'em High

I like to take a small ice chest to the field, and my dove go strait on ice as soon as a kill them, and I clean them when I get home. They are fine like this for days, I got this idea from the article above. They age fine as well in the fridge cleaned and seasoned. I put in tupperware, give it a shake everyday to mix up the spice and juices, I do this with duck as well....

Once in a while I will debone the breast. Coat with flour and just brown the outside. Make some thin brown gravy. Cover the dove with the gravy and bake in the oven in a covered dish. Serve it over rice.

I'll probably start doin that. I've never felt fully comfortable leaving my dove in my vest with 100 degree temps!

I made some and my buddy was having a hard time eating his and started pulling bones out of his mouth. He didn't realize they were on the bone. It's my favorite way.

I always age mine 4 hours in the heat before cleaning.

+2

Let whole dove breast soak in Italian dressing at least 24 hours. Place feta cheese and Portobello mushroom slice next to bone,and wrap with peppered bacon. Then grill hot till bacon is brown,and serve as soon as it leaves the grill. PS this is after you let the whole dove age two-four days in refrigerator.

Had a guy at my old deer lease wrap them in bacon and mix some BBQ sauce an ranch then marinate them and grill um. Man I miss those days

How well do dove freeze? Does the meat stay consistent after thawing? Will they withstand freezer burn if left frozen til, lets say thanksgiving?

I've always just eaten em 48 hours or less after shot.

Freeze them in a freezer bag full of water. We save all of our dove till the end of the till the end of the season and have a big dove grill during one of the October cowboys games

The key is during the game, not before.

Dove have to be cooked before kick off. Once kick off starts I don't get off my arse except for a cold beer. Which can be pretty frequent

Bacon wrapped with jalapenos and creme cheese on the grill

that's the way I do it and add a slice of onion also. Filet my breasts no bone