Wild In The Kitchen: Grilled Orange Glazed Dove

I agree that dove breasts wrapped in bacon and grilled are pretty danged good. Here’s a different approach using whole doves that I think you will like.

15 whole doves

2 tablespoons peanut oil

4 large oranges, juiced

Zest of 1 orange

1 tbsp. rosemary, chopped

2 tbsp. honey

Salt

Black pepper

Pluck the doves, but leave them whole. Brush doves with oil and season with salt and pepper. Get your grill ready. You’ll need medium heat. Make the glaze by combining orange juice, orange zest, rosemary, honey, pinch of salt and pinch of pepper in a pot. Bring to a simmer on the stove until it has reduced and thickened (about 15 minutes.) Place the doves on the grill, breast up. Grill for three minutes with the lid of the grill closed. Remove the cover and brush the glaze on each bird. Cover and grill for 9 to 11 minutes, depending on how well cooked you like your dove. Remove the doves to a serving platter and serve over wild rice.