Marinated Grilled Dove with Bacon-Wrapped Jalapeños

The first time I ever tasted dove, it was at a hunting camp in South Texas. The air was thick with the smell of mesquite smoke, and the sun was just beginning to dip below the horizon. My grandfather, a seasoned hunter and even more seasoned cook, pulled a platter of these tiny, sizzling birds off the grill. They were glistening with a dark, savory marinade, and the smoky aroma mingled with the sharp scent of jalapeños. One bite, and I was hooked. The rich, gamey flavor of the dove, perfectly balanced by the sweetness of the marinade and the smoky bacon, was an unforgettable experience. Now, decades later, I still recreate this dish, and it always brings me back to that golden hour in the Texas brush.

Recipe Overview

• Prep Time: 24 hours
• Cook Time: 15 minutes
• Total Time: 24 hours 15 minutes
• Servings: 6
• Dietary Type: Gluten-Free (check Italian dressing ingredients)

Ingredients

• Marinade:
  • ½ cup soy sauce
  • ½ cup honey
  • ½ cup Italian dressing
• Main:
  • 12 doves, whole
  • 6 slices bacon, cut in half (12 halves total)
  • 3-6 whole pickled jalapeño peppers, depending on heat level; if real hot, 3 quartered lengthwise; if tolerable, 6 halved
  • 12 toothpicks

Equipment Needed

• Grill
• Bowl for marinating
• Tongs

Instructions

1. In a bowl or resealable bag, combine the soy sauce, honey, and Italian dressing. This is your marinade.
2. Add the doves to the marinade, ensuring they are fully coated.
3. Cover and refrigerate the doves for at least several hours, or preferably overnight, to allow the flavors to penetrate the meat. The longer they marinate, the more flavorful they will be.
4. Prepare the jalapeños by either quartering 3 of them lengthwise (if they are very spicy) or halving 6 of them (if they have a milder heat).
5. Remove the doves from the marinade and discard the marinade. Do not reuse the marinade after it has been in contact with raw poultry.
6. Take each dove, and place a piece of jalapeño against the breast.
7. Wrap a half-slice of bacon around the dove and the jalapeño, securing it in place. The bacon should cover as much of the dove breast as possible.
8. Use a toothpick to secure the bacon and jalapeño to the dove. Make sure the toothpick goes through the bacon, jalapeño, and dove to hold everything together tightly.
9. Repeat steps 6-8 for each of the remaining doves.
10. Preheat your grill to medium heat. You want the grill hot enough to cook the bacon and doves without burning them.
11. Place the bacon-wrapped doves on the grill.
12. Grill the doves over medium heat, turning them frequently to ensure even grilling and prevent burning. This is crucial for cooking the bacon evenly and ensuring the dove is cooked through without drying out.
13. The doves are done when the bacon is crispy and the internal temperature of the dove reaches 165°F (74°C). This should take approximately 10-15 minutes, depending on the heat of your grill.
14. Baste the doves with the remaining marinade during the last few minutes of grilling to add a final layer of flavor and glaze. Be careful not to over-baste, as the honey in the marinade can burn if exposed to high heat for too long.
15. Once the doves are cooked through and the bacon is crispy, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Expert Tips & Tricks

• For a richer flavor, add a tablespoon of Worcestershire sauce to the marinade.
• If you don’t have pickled jalapeños, fresh jalapeños can be used, but they will have a more intense heat. Consider roasting the fresh jalapeños before using them to mellow the flavor.
• To prevent the bacon from shrinking too much during grilling, partially cook the bacon in a pan before wrapping the doves.
• Use a meat thermometer to ensure the doves are cooked to a safe internal temperature.
• If your grill has hot spots, rotate the doves frequently to ensure even cooking.
• If the bacon is cooking too quickly, move the doves to a cooler part of the grill or reduce the heat.

Serving & Storage Suggestions

Serve the marinated grilled dove immediately after cooking. They are delicious as an appetizer or as a main course. Garnish with fresh cilantro or a squeeze of lime for added freshness.

Leftover dove can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals to prevent drying out.

Do not leave cooked dove at room temperature for more than 2 hours, as this can increase the risk of bacterial growth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	264 kcal	–
Calories from Fat	–	–
Total Fat	15.9 g	24%
Saturated Fat	4.3 g	21%
Cholesterol	15.4 mg	5%
Sodium	2038.3 mg	84%
Total Carbohydrate	27.3 g	9%
Dietary Fiber	0.5 g	2%
Sugars	25.5 g	–
Protein	5.4 g	10%

Variations & Substitutions

• Quail Substitution: You can substitute quail for dove in this recipe. Quail has a similar flavor and size, and it cooks in about the same amount of time.
• Spicy Marinade: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for an extra kick.
• Sweet and Tangy Marinade: Substitute orange juice for half of the honey in the marinade for a citrusy twist.
• Herb-Infused Marinade: Add fresh herbs like rosemary, thyme, or oregano to the marinade for an aromatic flavor.
• Bacon Alternatives: Use prosciutto or pancetta instead of bacon for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen dove for this recipe?
A: Yes, you can use frozen dove. Thaw the dove completely in the refrigerator before marinating.

Q: How do I prevent the bacon from falling off the dove while grilling?
A: Secure the bacon tightly with toothpicks, and make sure the bacon is wrapped snugly around the dove.

Q: What is the best way to tell if the dove is cooked through?
A: Use a meat thermometer to check the internal temperature. The dove should reach 165°F (74°C). Also, the juices should run clear when pierced with a fork.

Q: Can I make this recipe ahead of time?
A: You can marinate the dove overnight, but it’s best to grill them fresh for the best flavor and texture.

Q: Can I bake these instead of grilling them?
A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the bacon is crispy and the dove is cooked through.

Final Thoughts

This Marinated Grilled Dove recipe is a guaranteed crowd-pleaser, whether you’re hosting a backyard barbecue or a formal dinner. The combination of smoky, savory, and sweet flavors is simply irresistible. So, fire up the grill, gather your ingredients, and prepare to impress your friends and family with this unique and delicious dish. Don’t hesitate to experiment with the marinade and add your own personal touch. And most importantly, enjoy the process of creating something truly special. Consider serving with a side of grilled corn on the cob and a refreshing glass of iced tea or a light-bodied red wine. Happy grilling!