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Finding the Forgotten Feast

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Cajun Grilled Doves

I love grilled doves, and this grilled doves recipe is super easy with only three ingredients. Makes a great addition to the Labor Day spread.

Cajun grilled doves cooking.
Photo by Holly A. Heyser

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.

You do need plucked birds to make grilled doves. But it’s very, very easy to pluck doves. We have a video on how to do it here. 

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. You want to cook doves and pigeons medium. Rare and their too chewy, well done and they are dry and livery. This is a prime case where a happy medium is a happy medium.

Generally speaking, you will want to serve at least two whole doves per person for a meal, and really that’s more of an appetizer. I’ve eaten six at a sitting.

OTHER GREAT DOVE RECIPES

I have 25 dove recipes here on Hunter Angler Gardener Cook, ranging from bacon-wrapped doves to dove enchiladas. Some great Labor Day grilling or barbecue options include:

  • Grilled doves teriyaki. Super easy with a Japanese flair.
  • Smoked doves bathed in a Mexican guajillo sauce. Rich and only moderately spicy. 
  • Grilled doves with an Arizona desert inspired barbecue sauce.
  • Slow and low barbecued doves.
  • Chinese dove lettuce cups. Great appetizer for the dove feast! 

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

Cajun grilled doves
Print Recipe
5 from 5 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.
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

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Reader Interactions

Comments

  1. Avatar for Tim MaguireTim Maguire says

    September 29, 2022 at 12:48 pm

    Thanks for another inspiring recipe Hank.

    Here in the UK wood pigeon is more widely available than dove and as your blog says, they’re bigger, tougher and older birds. As a rule of thumb, should I double the cooking times that you give here?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 30, 2022 at 8:23 am

      Tim: Maybe go half-again first, then then if needed add more time. No one likes an overcooked pigeon… 😉

      Reply
  2. 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
  3. 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
  4. 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
  5. 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’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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