Doves, whats your favorite way?

Had a handful of birds from a weekend hunt with a buddy.

Not enough for a meal but I didn't want to bother freezing them. I saved the hearts, livers, and gizzards and had the breast meat cut off the keel bone. Marinated it all in Italian dressing with a splash of Worcestershire and vinegar over night. Grilled the breast pieces to medium and simmered the giblets in a little of the marinade on the grill. Dang it was good, the breast pieces melted in your mouth, never had a dove so tender.

Never cooked them like that without bacon/onion/jalapeno before but will definitely give it a go again.

I'm "old school" and still pick em (pluck).

Fried whole is still my favorite with gravy from the drippings and mashed potatos.

Breasts off the bone stir fried with sauteed bell peppers and onions fajita style is always good.

Breasts off the bone, dusted with flour and deep fried tossed in wing sauce (teriyaki) and sesame seeds are a favorite. Then I'll fry the legs/backbones and eat them separate.

Bacon wrapped in a pepper with cream cheese is always good too.

growing up, the only way I ever had dove was rolled in seasoned flour and fried over low-medium heat in a covered cast iron skillet or battered like CFS in deeper oil ... I could eat a dozen easily.

after college, learned the bacon wrapped with jalapeno & onion stuffed method, very good too.

also remove the breast meat, marinate in garlic zesty Italian, dust with season salt, over a hot flame for a minute or so per side

Carne Guisada. Had it made with dove for the first time two years ago when I was working in south Texas. Absolutely delicious.

I'm thinking about trying a squirrel and dove gumbo this year, though.

I'm not big on the bacon wrapped dove, or really on bacon wrapped anything. You have to overcook the dove to get the bacon finished or under cook the bacon to get the dove just right. I feel like i'm definitely in the minority there. There are just so many ruined backstraps with bacon...

I agree on the bacon as well. I like chewy bacon so that does make it easier for me lol, but I find that wrapping a backstrap in bacon etc. does nothing to make it more moist, id much rather just sear it and serve rare.

I grew up eating breasted doves on the keel bone wraped in bacon and do enjoy it, but have definitely found some others I like better.

I have never cooked a whole dove, when eating the wings/backbone section/legs do yal just eat the bone and all? Seems like there wouldn't be much to pick off.

Been years. Mushroom soup.

Breasted and butterflied. Stuffed with cream cheese and jalapeno. Wrapped in bacon and cooked over hot mesquite coals. The age old Texas way - never had them any other way but your recipe sounds great!

Slow smoked with bacon and usual stuff cream cheese and jalepeno inside. Haven't fixed them another way in 3 years. I save them just to smoke a batch of 30 to 40 now. Been eating them for 20 years but smoking is way to go. Everyone is happy at one time. Had them pan fried once and not good imo...

Usually breast them now and do as mentioned above with the fillets but I plucked 8 whole birds Monday and cooked them down in chicken broth, Worchester and butter and then stripped the meat off the bones and put back in the broth. Thickened a little with flour and had over grits with biscuits and sliced tomato on the side. The way my mother used to cook them.

Gumbo or in a sauce piquant.

If you get several, boil whole bird or breast with the gizzards and hearts in chicken stock or broth. When done enough to debone add the meat and giblets to regular rice,amount depends on size of cooker or how much you want, in a slow cooker. Add the broth plus more if needed to have a soup when rice is done. Add whatever seasoning you like when start cooking in slow cooker.

I like to marinate them in Teriyaki sauce then put a slice of fresh Jalapeno down each side of the breastbone add Pepper & powder Garlic powder wrap in bacon and cook over mesquite wood