Dove Hunting Guide - 2020-08-28



Dove Hunting Guide

• 4 to 5 lg. garlic cloves, finely chopped • 4-5 bay leaves, crumbled fine • 4 to 5 small hot chili peppers (piri-piri peppers preferred but that is your choice) • 1 tbsp. sweet paprika • 1 tbsp. minced rosemary leaves • 1 tbsp. sea salt • 1 cup sweet white wine • 1/2 cup olive oil • 1 tbsp. honey (optional) • 12-16 whole doves • black pepper 1. To make the grilled doves, place all of the ingredients except the honey, doves and black pepper in a food processor or blender and buzz until smooth, about 1 minute. 2. Pour the marinade into 1 or 2 large resealable freezer bags and add the doves. Seal and mix the marinade around the doves so they’re well coated. Toss in the fridge overnight. 3. The next day, transfer the doves to a plate and pour the marinade into a small pot. Bring the marinade to a boil, stirring often. 4. Taste it. If you want a hit of sweethot going on, a lot like a Portuguese BBQ sauce, add the honey. 5. Get your grill as hot as it will go. You want the temperature to be at least 550°F (287°C) although 600°F (315°C) is better. 6. Place the doves on the grill, breast side up. Cover the grill and cook the doves, undisturbed, for 4 to 6 minutes, depending on how done you like them. Around 4 minutes will result in medium-rare doves. (That said, all the Portuguese I know love their meat with more than a little char on it, so you can grill them for 1 to 2 minutes or so more if you want them blackened. This means you’ll grill the doves for 6 to 10 minutes total.) 7. Remove the birds from the grill and let them rest for at least a few minutes. Pour the warm sauce over the birds and grind some black pepper on top. Eat with your hands. Be sure to set out bowls nearby for the bones.



Yuma Sun e-Edition

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