|My Teta Marion and my cousin Mitch...getting ready for BBQ!|
This year, the hubby teamed up with his buddies and went out to Madera (yes... always fresh and local) for a nice hunt. He bagged 16 (which in doves isn't enough to equal a decent slice of prime rib). I seasoned and marinaded them, took them out to the folks and BBQ them for my parents. Mom was in heaven and Dad, who typically eats them to please Mom, called me the next morning to rave about my marinade. I am now compelled to share!!
How I did the doves
1 big (gallon size zip lock) bag
12 to 16 cleaned doves
2 to 4 metal kabob skewers, wiped down with olive oil
4 fresh sprigs of rosemary
4 crushed cloves of garlic
1/4 c. or so of olive oil
juice of one whole lemon
LOTS of Pappy's Prime Rib Rub
Freshly ground black pepper
Put the dove in the bag. Pour the wet ingredients in the bag, seal and squish it around. Take the rosemary off the wood and place the little leaves int he bag with the dry seasonings. Use about 4 or 5 tablespoons of Pappy's and pour this in to the bag then shake it up and down till the birds are coated well. Let sit over night till ready to grill.
When grill is hot, skewer the birds from the side of the body and place over flame. Turn often and DO NOT over cook...they get DRY as a bone! YUCK. Test the breast in a few minutes to make sure that there isn't blood. When just pink, pull them off and eat. Finger lickin' good!
Another variation is to stuff each with a fresh clove of garlic or a jalapeno pepper and lace with bacon. My Mom say the bacon over powers the bird taste but I am a bacon fan....it's up to you.