Season doves with salt and pepper. Cover and refrigerate for 30 minutes. Meanwhile, heat olive oil in a medium sauce pan over medium-high heat. Add garlic and onion and sauté for 2 to 3 minutes. Add brown sugar and cook until sugar melts and turns to liquid. Add remaining ingredients except butter. Reduce contents by boiling, uncovered, until there is approximately 1 1/2 cups of liquid. Remove pan from heat and whisk in butter, one piece at a time until sauce is thickened.