It’s tough to beat a good dove shoot, but if one thing can do it, it’s eating the fruits of the day’s bounty. Dove aren’t just fun to shoot, they’re also great to eat.
Dove hunting season is a time-honored tradition for many, and preparing these game birds can be a delicious experience. This recipe for grilled dove with a rosemary lemon marinade is a perfect way to showcase the delicate flavors of these birds and create a memorable meal for your family and friends.
- 12 fresh dove breasts
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Wooden skewers, soaked in water for 30 minutes
1. Clean and Prepare the Dove Breasts:
Start by plucking any remaining feathers from the dove breasts. Rinse them thoroughly under cold running water and pat them dry with paper towels. Make sure to remove any shot pellets if present.
2. Create the Marinade:
In a bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and black pepper. This marinade will infuse the dove breasts with a delightful blend of flavors.
3. Marinate the Dove Breasts:
Place the cleaned dove breasts in a shallow dish or a large resealable plastic bag. Pour the marinade over them, making sure each breast is well-coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours or overnight for best results. This will allow the flavors to penetrate the meat.
4. Preheat the Grill:
Preheat your grill to medium-high heat, around 350-400°F (175-200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
5. Skewer the Dove Breasts:
Thread the marinated dove breasts onto the soaked wooden skewers. This not only makes them easier to handle on the grill but also imparts a rustic presentation.
6. Grill the Dove Breasts:
Place the skewers of dove breasts on the preheated grill. Grill for about 2-3 minutes per side, or until the meat is cooked to medium-rare, which should be about 135°F (57°C) internally. Be careful not to overcook, as dove meat can quickly become dry.
7. Rest and Serve:
Remove the skewers from the grill and let the dove breasts rest for a few minutes before serving. This allows the juices to redistribute and keeps the meat tender.
8. Garnish and Enjoy:
Serve the grilled dove breasts hot, garnished with additional fresh rosemary and lemon wedges for squeezing. Pair them with your favorite sides, such as roasted vegetables, a crisp salad, or garlic mashed potatoes.
This grilled dove recipe offers a delectable combination of flavors, with the earthy richness of rosemary and the bright zing of lemon complementing the tender dove meat. It’s a perfect dish for a memorable outdoor feast, celebrating the joys of hunting and cooking together.