Grilling the Eurasian Collared Dove

Jump to latest Follow Reply
I think it is important to get the doves in a cooler quickly. Cut the breast off the bone. I do not save the skin. Some people do and that is fine. I have developed some cleaning tricks over the years & if you are interested I will also share those. I cover the breasts in water and sprinkle a generous amount of salt over them. I allow them to soak overnight in the fridge. Next day rinse them & place on a paper towel. I also pat the tops off too. 


 
Upvote 0
1530290909_15968673065b3662ddec2e58.52742846_A5DDCB66-6177-4F8F-8B93-B329A9CFA689.jpeg

 
Upvote 0
Yep I know...it has some MSG so use the seasoning that you want. If you find something that absolutely knocks your socks off, let me know & I will try it. 

Now I will be using gas and not Apple wood, mesquite, pecan or hickory. I’m sure all of these will work great! Here is a very important thing to do. I cover the grill with foil & punch hole all over. I have found that the foil will catch the bacon grease and your dove will turn out golden brown. If you just place the dove on the grill they will be much darker. I also like the resulting taste of the golden brown bacon. 

More to follow as I grill the dove later in the day. 
 
Upvote 0
Sounds good. I've been eating/cooking mourning doves similar to this for years. I tried something different a few years ago and now my buddies want me to cook them this way all the time. I'm using Eurasians now since they are legal to shoot with an air gun in California and they are plentiful. I pluck and clean them and vacuum pack them and freeze them until I get enough for the gang. I quarter them and stir fry them. I use peanut oil and cook them with sliced onions, sliced poopaki mushrooms, fresh grated ginger root and snow peas. I use a homemade hoisin sauce mixture but soy sauce or teriyaki sauce works. Serve over a plate of rice.
 
Upvote 0
You must log in or register to reply here.
Top Bottom
Back
Home
Forums
Resources
Menu