Your're right about the volume of dove seen this season...as I have two bird feeders in the back and there have been quite a few coveys hanging around the bottom
which feed off the kicked out seeds falling from the trays. Dove is good eatin' !!
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Baked Dove with Bacon
8 Doves
8 Bacon, slices
Salt & pepper to taste
Water
~ Wrap bacon slice around each de-boned dove breast. Place in shallow baking dish and add salt and pepper. Add 1 cup water. Cover and cook at 350 degrees for 1 to 1-1/2 hours.
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Barbecued Dove
8 Dove breasts
1/2 minced Yellow onion
1/2 c Catsup
1/3 c Brown sugar
2 Garlic cloves, crushed
1 tb Worcestershire sauce
1 tb Vinegar or lemon juice
6 dr Tabasco sauce, or more!
~ Combine in a mixing bowl and stir. Brush sauce on breasts repeatedly as they cook on the grill. Grill 3 to 5 minutes, then turn and grill another minute. Serve with wild rice.
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Caribe-Coated Roast Doves
8 Dove Breasts
1/2 c Fine dry bread crumbs
1/2 ts Dried mexican leaf Oregano; crushed
2 tb Caribe (crushed N. New Mexico hot red chile)
2 Cloves garlic; crushed
4 Sprigs parsley; minced fine
1/3 c Olive oil
1/2 c Dry white wine; or more, as needed
~ Preheat oven to 350. Combine crumbs, oregano, caribe, garlic & parsley. Thoroughly clean doves, rinse & pat dry. Brush each with oil, then roll in crumb mixture, patting in crumbs & covering each bird as completely as possible. Place a rack in a roasting pan large enough to hold birds with room for air circulation around each. Pour wine into bottom of pan, then place birds on rack. Cover & roast 2 hours, basting frequently, until doves are tender, wiggle thigh joint to test (it should move easily). Watch level of wine; if wine evaporates, add more as needed during roasting. Serve whole with rice.
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Florida Barbecue Dove-Kabobs
8 Dove breasts
3 md Onions
1 lg Bell pepper
Teriyaki sauce
Cherry tomatoes
Mushrooms
~ Marinate breasts in teriyaki sacue for 1 hour. Save the sauce. Quarter onions. Cut bell pepper into 2-inch chunks. Skewer all ingredients on wooden skewers, alternating them. Barbecue until dove is tender, basting with sauce.
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Doves with Apple Dressing
12 ea Doves; cleaned
1/2 ts Salt
1/4 ts Pepper
1/2 c ; water
1/3 c Butter
2 tb Lemon juice
1 tb All-purpose flour
1/2 c ; water
1/2 ts Beef-flavored bouillon granules
Apple Dressing
3 c Crumbled cornbread
2 c Cooking apples; peeled and chopped
1/2 c Celery; chopped
1 sm Onion; chopped
1/4 c Butter or margarine; melted
1/2 ts Salt
1/2 ts Poultry seasoning
1/2 c Milk
1 ea Egg; beaten
~ Place doves in a large skillet. Sprinkle salt and pepper over doves. Pour 1/2 cup water into skillet. Cover and cook over medium heat 20 minutes. Remove cover, and continue cooking until most of water is gone. Add butter and lemon juice to doves. Cook doves, turning occasionally, until browned. Remove doves, and set aside. Add flour to drippings in skillet; cook over low heat until lightly browned; stirring occasionally. Add 1/2 cup water and bouillon granules; cook over medium heat, stirring constantly, until thickened. Arrange 2 doves over each square of Apple Dressing, and spoon gravy over top.
~ Apple Dressing: Combine all ingredients. Spoon into a lightly greased 8-inch square pan. Bake at 375 degrees F for 30 minutes. Cut into 6 squares.
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