What ways do yall cook dove. I take a sliver of onion, slice of jalepeno inside the breast wrap in bacon and then marinate in Very, Very Teriyaki

I have tried all kinds of Teriyaki, and that is by far the best. Kikkoman I cannot stand. I tried dove and duck all kinds of ways, jalepeno bacon wrap is hard to beat.

Realize I am not too fancy with cooking, so I am usually looking for simple ways to prepare game meat on the run, at the lease, or the evening after a hunt rather than a well thought out dish or meal. Much as many of us do with Dove and bacon wrap which is too hard to beat. My favorite three marinates to go with that and any other kind of wild game bird grilling have been...

Grill Mates Montreal Steak, since it comes in a packet that can be mixed up later, this one is good if your traveling or wanting to keep it stored at a hunting lease or in a camper for future use. It's been good for me for marinating any waterfowl or dove.

Kikkoman Teriyaki Baste and Glaze, I also am not a fan of the Kikkoman Teriyaki Sauce, but I do like the Kikkoman Teriyaki Glaze. It caramelizes a nice coating on the meat and not as strong as the sauce. Good when you need something to put on the meat right before you cook it and don't have time to let the game meat "marinade" for a while. Sprinkle some course black pepper or peppercorn seasoning and the glaze will hold it to the meat. Again, prefer it with the darker birds like waterfowl and dove.

Last is any kind of Italian Salad Dressing. For me it has been best for marinating white meat birds. Wild Turkey and Blue Grouse for example, but I have used it to marinate Dove before. I think the Vinegar in the Dressing must help tenderize the meat as well.

I will throw one more in for Dove that I really like to do also. A few times I have poured a bottle of Pace Medium or Hot Picante Sauce into a ziplock bag of Dove Breasts and put it back in the cooler several hours before cooking them with the bacon wrap. Pretty darn good.

Check out the fried dove recipe in this thread. Absolutely great!

http://www.texashuntingforum.com/forum/ubbthreads.php/topics/4982676/1

pretty standard here…put a slice of jalepeno (and a dab of cream cheese if you want) in between two breast filets, then wrap them in bacon (i like peppered bacon) and coat generously in bbq sauce. the bbq sauce caramelizes and is freakin delicious!!

Grind the breasts and follow your favorite taco meat recipe.

Yep jalapeño pepper in the middle of two dove breasts and wrapped in bacon. Been my dinner on sept 1st many a times. Another favorite is cutting the breast meat off and frying. Just flour and salt and pepper. A little harder to do in camp, but a nice option for the grilled dove breasts.

That recipe that FishStickMan posted the link to out of the Texas Monthly Magazine is definitely tough to beat! Lots of different ways you can go with that glaze sauce, whether you want it sweeter or spicier. I know it can be a pain sometimes to mess with the flour and grease, but thats the best way I have ever eaten dove. Works well with teal and puddle ducks too!

I love the bacon wrapped, hard to beat. I grew up having to pluck every bird and all men saved their birds until Easter Sunday. We would meet at the homeplace there in Flatonia and mother would fry doves whole all morning long. There would be a pile of fried dove 3 feet wide and a foot tall. A huge pot of rice and scratch bisquits as big around as a family can of creamed corn. If you weren't careful and didn't know your place one could easily get a arse whoppin for grabbin at the last bird or the last bisquit.

Fishstickman is correct. That recipe is awesome!!!

Dove gumbo is very good. I'll make a small 15 to 20 dove gumbo just for the family, every once in a while I'll have enough for a 60 dove gumbo with family and friends.