Apparently, there are only two ways to cook doves in the U.S. You can either cook the snot out of them in a tomato or cream sauce or marinate them for an eternity and wrap them in jalapeno and bacon. Whatever it takes to make them taste less like doves. I’ve found that faster is better, as long as you don’t cook them too long. Here’s a variation on the bacon thing.
Dove, Mango and Bacon
- 16 – 20 boneless dove breasts
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Tabasco
- 1 slightly underripe mango
- 12 – 15 strips bacon cut in half and partially cooked
- small wooden skewers soaked in water for 30 minutes
- Combine olive oil in a bowl with next 6 ingredients. Add dove breasts, cover and marinade for 2 – 3 hours. Remove breasts from marinade and pat dry with paper towels. Peel and seed mango and cut into strips. Lay out bacon strips. On each strip lay a slice of mango and a dove breast. Wrap snugly with bacon and secure with a toothpick. Grill or broil until bacon is done and dove breasts are rare to medium-rare.