Wild In The Kitchen: Orange Rosemary Grilled Doves

If you are a dove hunter, you should have doves in the freezer by now. Try this wonderful recipe for grilled doves.

15 doves plucked
1 cup of salt
1 gallon of water
1 cup Moore’s Marinade
1/4 teaspoon black pepper
zest of 1 orange
1 tablespoon rosemary
2 cups orange juice
2 tablespoons honey
2 tablespoons peanut oil

Make brine by thoroughly mixing one cup salt into one gallon of water. Add Moore’s Marinade and black pepper. Brine at least four hours. Remove the dove breasts and pat dry. Brush doves with peanut oil and season with salt and pepper. Get the grill ready by brushing grates with peanut oil and bring to medium heat. Prepare the glaze on the stove by combining orange juice, orange zest, honey and rosemary. Bring to a simmer for 15 minutes until glaze has reduced and thickened. Place the doves on the grill, breast up. Brush the glaze on each dove. Grill for 10 minutes.