You have two options when cooking doves. Fast and hot will produce a crispy, juicy and, hopefully, medium-rare bird. Slow and not-so-hot will result in more of a smoky flavor. Whichever method you choose, you should get the treble hooks out of your pocket and invest five bucks in a meat thermometer next time you are at the grocery store. Go ahead, put it on the list on the refrigerator. Your dove is medium-rare when the thermometer reads 125degrees at the breast. Take the meat off the flame and let it rest for a few minutes before serving
Barbecued Dove with Honey, Mustard and Sage
- 12 - 16 doves split
- 1 teaspoon kosher or coarse sea salt
- 1 tablespoon cracked black pepper
- 1/2 cup honey
- 2/3 cup Dijon or coarse grain mustard
- 1/4 cup vegetable oil
- 1/4 cup yellow onion minced
- 4 cloves garlic, minced
- 2 lemons juice only
- 2 limes juice only
- 3 tablespoons fresh sage minced (or substitute) 1 tablespoon dried sage leaves
- Rub doves with salt and pepper. Combine honey with remaining ingredients in a saucepan. Heat to blend, then cool. Pour half of mixture over doves, cover and refrigerate for 2-3 hours, turning occasionally. Grill doves over a hot barbecue until just cooked, about 125 degrees at the breast. Grilling time is typically less than 7 – 8 minutes. Just before they are done, baste with remaining sauce.
- Grilling Tip – If you use a wood or charcoal fueled grill, save your money and use real wood pieces instead of store-bought charcoal or wood chunks. Dead branches from any fruit trees or oak make for a smoky barbecue.