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

Ingredients

  • 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

Instructions

  • 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.

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