Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
doves and pigeons
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
A band-tailed pigeon recipe that uses ingredients from where these game birds live. Acorn spatzle, a pigeon jus, pine nuts and various pickled fruits.
Old school Southern tomato gravy served with country fried dove breasts. ‘Nuff said.
A damn good barbecue sauce featuring the fruit of the prickly pear, also called a tuna.
Barbecued doves are awesome: smoky, slow and low. I use a Korean BBQ sauce here, but any sauce will do.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Dove breasts, marinated in Moroccan spices, stuffed in a date, wrapped in bacon and grilled. What’s not to love?