It’s here! Dove season has arrived in my area. I look forward to September 1st every year, it marks the beginning of the fall hunting season for me. I feel fortunate to be able to harvest a bit of food for the table this winter.
I soak the dove breasts in salt water overnight, then place them in the marinade and chill for at least 2 hours.
Wrap the breasts in bacon, sprinkle with cracked black pepper and chill covered until time to grill.
I absolutely love smoked rice. Whether it’s an exotic blend or a mix from a box, the addition of smoke takes it to a whole new level of goodness! I prepare the rice, adding chicken stock and a few morel mushrooms that I saved from gathering this spring.
You can cook the rice on your grill using the “indirect” method.
I place the rice morel mixture on the grill uncovered, and use the indirect heat method. Lighting the two outer burners and leaving the center unlit. As the rice cooks I add a few chips of mesquite directly on the heat. The rice absorbs the smoke very well, just a touch of mesquite is enough.
When the rice has absorbed most of the chicken stock, I cover and remove from the heat. Then add the dove breasts and a few more mesquite chips.
I pull the dove breasts from the heat when the bacon is crisp.
The mesquite smoked dove, morel wild rice, garden treats and a sip of homemade sandhill plum wine.
- 1/4 cup sherry
- 1 cup soy sauce
- 1 cup cider vinegar
- 1/4 cup brown sugar
- 1/4 tsp red pepper flakes (or to taste)
- 3 cloves garlic, minced
- 1/2 medium onion, sliced
- Soak the dove breasts in salt water overnight, then place them in the marinade and chill for at least 2 hours.
- Dry off the marinated dove breasts and wrap in bacon.
- Wrap the breasts in bacon, sprinkle with cracked black pepper and chill covered until time to grill.
- Grill the breasts using indirect heat that will roast the bacon without overcooking it. Pull the dove breasts from the heat when the bacon is crisp.
Dove breasts are very lean, so brining and marinating will improve the moisture content. Using a thin slice of fatty bacon will also help with moisture...you may even pre-cook and cool the bacon just a bit before wrapping the dove breasts.