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17 responses to “Grilled Doves a la Mancha”

  1. george gavallos

    Hank used your recipe last night. Substituted oregano and thyme for the herbs since this is what I had growing fresh in the garden. Turned out fantastic. I was able to shoot a limit of mourning doves and also got a few of the Eurasian Collared doves. In the past these have been rather tough when grilled. Have you prepared the Collared doves in any other manner?

  2. Guy


    I too shot a lot of Eurasians this opener. I didn’t find them any tougher, though, only bigger with more breast meat? Maybe George just got an old bird? Do note that this year in California they made the Eurasian Doves open all year with no bag limit. Music to my hunting ears, although you have to be careful not to mistake a Mourning dove for a Eurasian after Sept. 15 or you could be fined. They also raised the limit from 10 mourning doves to 15 and possession limit to 45, the first increase in over 60 years since they brought it down from 25 in the 1940s. Pretty sweet! Speaking of which I am going out today after work to bag some more. Good luck this year!


  3. Aaron

    I came home with 10 doves the other day and am hoping for more this weekend. While I like the usual recipe of bacon wrapped dove I really want to try la Mancha style. As far as other dove recipes, could dove breast meat be cured like duck? Yeah smaller portion and less fat but if a hunter has several good days in the field sounds like a good time to test new recipes?

  4. Aaron

    Several of the doves we got Monday had lots of pin feathers, some almost completely embedded in the skin. They were a pain to pluck. Ever seen that before? Any tips for dealing with them?

  5. Sean Wall

    I’ve been an occasional peruser of your site for several years now. I just wanted to say that I am impressed and more than a little thankful. A previous recipe for bbq’d dove with homemade sauce impressed more than a few of my friends and family (and I’m from Texas).

    Despite the stereotypes, few people here (or maybe just people in general) will give wild food a chance. Seeing a site like yours really is great because it can allow us to demystify the food that Mother Nature provides us to eat. Hopefully all of us who enjoy this space you’ve got here can use what we read and learn to encourage more people to give “honest” food a chance, for myself I think both us and our hom planet could benefit from the relationship….

  6. Sean Wall

    can’t wait to give “la Mancha” a try by the way, once dove season opens here in the lone star state that is!

  7. Jonathan Philpott

    Great recipie and very easy. Followed it exactly with bacon grease rendered from some apple wood smoked bacon from fresh market. Kids helped pluck and clean the doves and as described it was easy and surprisingly enjoyable. Field to table experience something the entire family really enjoyed. This is now my go to dove recipie!!! Great site and many thankes for offering up something so much more enjoyable than the usual bacon wrapped diove breast–NORFOLK VA.

  8. SM

    Interesting. I’ve been cooking my doves in a similar fashion for years but had never heard of “la mancha.” I stuff mine with 2 grapes, a bay leaf and 1/2 fresh thyme or oregano sprig (if the plants are producing). I’m not sure there is a finer game meat than grilled dove….maybe quail?

  9. Graham Ford

    Please continue to tell folks the importance of cooking their wild game to promote the natural wild flavor and quality of their kills. Plucking and gutting whole birds, using off cuts of big game in interesting dishes, and not simply wrapping everything in bacon. Keep on preaching the gospel, Hank.

  10. Dave

    Dove Quixote?

  11. mark reinoso

    Im having a wild game dinner tomorrow evening with a few friends. Dove, Quail, then duck. This will be the first course….Ive never done them this way, should be good!

  12. J. G.

    The best way to get great tasting , tender dove is to wrap them in bacon, stuffed with herbs then smoke them for about an hour . I think at about 235° with your favorite wood chips. I’d suggest hickory after being soaked in water for 30 mins. If you cook them on a BBQ wrap them with bacon cook them and when the bacon is fully cooked then so are your dove. I hope this may have help some of you

  13. Thomas

    Hank, think this would work with Sharp-tailed Grouse (adjusting grilling time, obviously? Heading to Colorado in September and looking for recipes I can use in the field as at least some of the birds will have to be eaten during the hunts.

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