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Tom's Marinated
Dove Breasts
Here's simple but tasty way to prepare dove by Tom Hughes, the NWTF's assistant vice president of outreach and education. He takes you from the field to the grill to your taste buds in eight easy steps.
- Peel skin away from dove breast; pop out breast and clip wings.
- Rinse well.
- Filet breast halves off the breastbone.
- Sprinkle them liberally with steak seasoning. (Tom's favorite brand is "Tex Joy," but try your favored flavors.) He also dashes on a little salt, garlic powder and onion powder. Experiment with amounts according to taste.
- Place marinated breast halves in a Ziploc bag and refrigerate overnight.
- Wrap two halves with a half strip of bacon and skewer with a round wooden toothpick to hold everything together. Try inserting a piece of cheese and/or a slice of jalapeño pepper between the breast halves for added flavor.
- Grill at moderate temperature, turning regularly until the bacon is done.
- Pull out the toothpick and enjoy.