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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.


Cooking Tip: You can soak a wooden skewer for 30 days and it will still burn if the grill is hot. I often grill everything off the skewer. To serve, I’ll slide the goods onto new skewers for presentation.