Now that your freezer is loaded with doves, it’s time to slap them on the grill while the weather is warm and the doves are not yet freezer-burned. No doubt you’re aware that freshly ground peppercorns deliver more flavor than the preground stuff. The reason that restaurant servers offer freshly ground pepper is not to fleece you for a few more bucks, it makes the food taste better, and that’s nothing to sneeze about.
Peppercorn Dove Brochette
- 3 tablespoons whole black or other color peppercorns
- 1 tablespoon Dijon mustard
- 1/2 cup dry red wine
- 1 teaspoon Kosher salt
- 2 cloves garlic minced
- 1/4 cup olive oil
- 12 doves breasts removed (save bodies for stock!)
- 24 button mushrooms whole
- 1 red bell pepper cut into 1-inch squares
- 1 yellow or green bell pepper cut into 1-inch squares
- 1 large red onion cut into 1-inch squares
- 8 large wooden skewers soaked in water for 30 minutes
- Place peppercorns in a blender with next four ingredients and process until pepper is coarsely ground. While motor is running, drizzle oil into mixture in a thin stream. In a large bowl, combine dove breasts with vegetables and toss with peppercorn mixture to coat evenly. Refrigerate for 2 – 6 hours. Alternate dove breast, bell pepper, onion and mushroom on each skewer, with 3 dove breast halves on each skewer. Broil or grill until dove is medium-rare.