Raise your hand if you’ve been dove hunting this fall.
I have been and I’ve been eating lots ‘o dove. I think the doves know it because the other day I came home to put this recipe in the oven and I looked out my glass door onto the deck and a dove had run into it and was just laying there. What does it mean? That they’re trying to stop me? Or want to join the deliciousness party? Leave your analysis in the comments please.
In the meantime, here is my latest dove recipe for ya, because you really, really want to make this one.
To make it you will need: dove breasts (or any other delicious bird pieces you desire!), fresh figs (or dried ones soaked in water for 30 minutes!), red wine, barbecue sauce, teriyaki sauce and some nice skewers for cooking.
Remove the dove breasts from the bone and make a nice pile.
In case you’re not sure how to remove the breasts: simply slide a small sharp knife along one side of the breastbone…
And then repeat on the other side.
Next make your marinade. You can also do this in advance. Simmer some red wine…
Whisk in some barbecue sauce…
As well as some teriyaki sauce… simmer for about 10 minutes so that the alcohol evaporates and then remove from the heat.
Once warm but not hot, drop the breast meat into the liquid and let marinate for at least 1 hour, up to 4 hours.
When ready to cook, cut the figs in half.
Then skewer the marinated dove breasts and fig pieces alternating onto the skewer.
Lay them onto a sheet tray with a rack and pop them in the oven. You could also put them in a smoker or barbecue if you’re up for it, that would be delicious.
These are pretty too by the way, gooooood party food.
When they are ready they will be caramelized and browned.
Let cool slightly and serve ‘em up!
You will love, love, love these. They are even great room temperature over a salad. And like I said, try some other bird meat cut into chunks! You can’t go wrong.
- The breasts of 16 doves
- 16 fresh figs or dried figs reconstituted in water
- 1 cup red wine
- 3/4 cup teriyaki sauce
- 3/4 cup barbecue sauce
- Remove the dove breasts from the bone and set aside.
- In a saucepan, add the red wine, barbecue sauce and teriyaki sauce and whisk together. Let simmer for 10 minutes and remove form the heat. Let cool until warm but not hot.
- Transfer the marinade to a bowl and submerge the dove breasts into the liquid and let soak for at least 1 hour but up to 4 hours.
- When ready to cook, set the oven to broil.
- Slice the figs in half and skewer the dove breasts and fresh figs, alternating them on the skewer.
- Place on a sheet tray with a rack and cook in the oven for 10 minutes, rotating the skewers halfway through.
- Let cool slightly and serve!