Bacon-wrapped doves recipe

Grilled doves served with rice and giblet gravy

Bacon-wrapped doves on the grill

By far the hardest part of the recipe for bacon-wrapped doves is to get into the field and knock down a dozen or so mourning doves. It takes only a little bit of time to clean the birds with game shears by clipping off the head and wings, before removing the skin and feathers from the dove breast. Rinse under water and refrigerate. Wrap each dove breast with one-half piece of bacon and secure using toothpicks. If adding and extra ingredients such as jalapenos or cheese, a whole piece of bacon may be required. Fire up the grill but not more than a medium heat, good for slow-cooking, with care not to put the breast over a section of the grill that may have flame flare-ups. Cook for about 20-minutes while turning the doves several times. Serve with gravy over grits or rice.

Prepared doves ready for Camp Chef grill

Just a few dove and you're ready to eat

To view past recipes click for wood duck, venison, quail