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Cajun Grilled Doves

Cajun grilled doves
Photo by Holly A. Heyser

I love grilled doves. Doves and squab, which is a domestic pigeon, are generally low in fat but tender, so they grill really well. Normally I make Doves a la Mancha with my first hunt’s worth, but after that I really like a good Cajun or Creole spice rub on my doves.

This recipe is ridiculously simple: Toss doves with the spice rub. Let them sit awhile, then grill over high heat until the skin is crispy and the meat is cooked.

Cajun grilled doves
Print Recipe
5 from 4 votes

Cajun Grilled Doves

You can substitute literally any spices for this. Porcini powder is a good one, and so would French quatre epices. Hell, even lemon pepper or that standard Italian seasoning you see in stores would work. Experiment. One thing: Please use whole doves here, not breasts. Doves and pigeons are so easy to pluck it is a crime not to serve them whole.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Cajun
Servings: 4 people
Author: Hank Shaw

Ingredients

  • 8-12 doves or 4 domestic squab or 8 quail
  • 1/4 cup olive or vegetable oil
  • 1/2 cup Creole or Cajun spice rub

Instructions

  • Coat the doves in the oil, then toss in a bag or plastic container with the spice rub. Let the birds sit in the fridge for at least an hour, and up to a day.
  • When you are ready to cook them, get the grill hot, but leave a cooler spot where there are no coals underneath, or, if you have a gas grill, turn off one burner. Make sure the grates are clean, and right before you put the doves on the grill, wipe down the grill with a paper towel soaked in vegetable oil. Use tongs to do this.
  • Put the doves or squab, breast side up, on that cool side of the grill for 5 minutes with the grill cover down.
  • Move the doves to one side -- you're searing the wings and legs here -- and grill over the hot side of the grill (with the cover up) for 2 minutes, or until the side is nice and browned. Repeat on the other side.
  • Finally, flip the doves so the breast is facing the flame and grill for another 1-2 minutes, or until the breast is nicely browned, with a little char on it. Let the doves rest for 5 minutes before eating.
  • Serve as an appetizer before some wild game dirty rice or a wild game gumbo.
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Reader Interactions

Comments

  1. Avatar for Tamar Kavaldjian-LiskeyTamar Kavaldjian-Liskey says

    September 8, 2021 at 4:27 pm

    Best dove recipe ever! Follow the instructions closely, and you will not be disappointed!

    Reply
  2. Avatar for Chris LynchChris Lynch says

    September 4, 2016 at 7:21 am

    Hank – A colleague’s dad just hunted a whole bunch of doves down in Maryland. I’m a chef, but have never cooked doves. I won’t have grill for another week (I live in NYC) and was wondering if I could freeze the doves for a week or two?
    Thanks for any tips!
    Cheers,
    Chris L.

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 4, 2016 at 9:55 am

      Chris: Yes, if they are plucked.

      Reply
  3. Avatar for TravisTravis says

    October 5, 2015 at 6:17 pm

    When you say get the grill hot how hot are you talking?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 6, 2015 at 6:11 am

      Travis: Dunno, never measured. But hot enough so you can’t hold your hand above the grill for more than a second or so.

      Reply
  4. Avatar for Christian MroskoChristian Mrosko says

    August 14, 2013 at 4:56 pm

    I do similar with them. I like to use olive oil and then season well. I also prefer to split them down the middle.

    Reply

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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