Wild In The Kitchen: Grilled Doves A La Mancha

Grilled Doves A La Mancha

15 doves
kosher salt
olive oil
bay leaves
ground sage
melted bacon fat
Smoked paprika
Black pepper

Pluck the feathers from the doves, remove the entrails and leave whole. Wash them thoroughly under cold water, and place doves on paper towels to dry. Stuff each dove cavity with half a bay leaf and ground sage. Coat the doves with olive oil and sprinkle with salt. Heat the grill to medium heat. Place doves breast up, brush with bacon fat and cook with lid closed for about five to six minutes. Open the lid and turn the doves breast side down. Brush the doves with bacon fat. Grill for two minutes to give them some color. Turn the doves on their sides, brush with bacon fat and grill each side for another two minutes. Remove doves from the grill and lightly dust each dove with the smoked paprika and the black pepper. Place doves on a platter. Let them rest for five minutes. Eat with your fingers. Great if served with long-grain rice.