Ok I know...."really you plucked your dove?"
Yes, I plucked some dove. It's actually very easy. I would not pluck every dove I shot but a limit or two a season is worth it. Just clip the wings, head and feet. Pull off all the feathers. Cut the rear end and pull out the guts with one finger. Takes a few seconds longer than the typical breasting method.
Bacon fat or olive oil
Pat dove dry.
Salt inside and out
Baste in bacon fat
Grill breast side up on high heat for 5-6 minutes
Breast side down for few minutes until you get the skin nice and crisp.
Dust with pepper and paprika
Grill tomatoes, onion and peppers until soft. Grill fresh garlic or substitute with garlic salt.
Blend grilled veggies with a hand full of cilantro.
Salt to taste.