Simple Grilled Doves

Jody Horton
This preparation lets the doves shine. You can prepare pigeons the same way, but cook them longer because of their larger size. A hot fire is important—it will cook the little birds quickly, charring the outside and leaving the breasts slightly pink. Try eating the wings and legs from the small birds- bones and all.

Ingredients
  • 12 to 16 whole doves, quail, or snipe, plucked and gutted
  • About 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
Instructions

1. In a large bowl, toss the doves with enough olive oil to coat. Season very well with salt and pepper and set aside for up to 1 hour at room temperature.

2. Meanwhile, build a very hot fire and let it burn down to white coals, or set a gas grill on high heat. Clean the grill grate well and brush it with olive oil.

3. Grill the doves, breast side down, for about 5 minutes, then flip and grill the opposite sides for another 5 minutes, or until the breasts are still firm but pink at the bone. Remove from heat and let rest for about 5 minutes. Serve with rice and greens.

From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. Welcome Books. Text © 2012 Jesse Griffiths. Photographs © 2012 Jody Horton. 

Categories: 
Poultry
Prep time: 
1 hour
Cook time: 
10 minutes
Total time: 
1 hour and 10 minutes
Yield: 
4 servings

Top Recipes

Amplify the flavor of freshwater fish by sautéing it with tangerine peel or jalapenos

Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”