With Monday’s opening of dove season, many of you now find yourselves with a fridge full of birds and a bit of a dilemma.
More often than not, hunters only know of one or two ways to prepare doves. That typically involves grilling but, as simple as it may seem, can quickly ruin these delicious morsels since the dark meat of doves is extremely lean and susceptible to overcooking.
The easiest trick to ensure you don’t make that mistake is to use bacon. The fat of the bacon not only adds flavor, but a great deal of moisture that helps to prevent you from sitting down to a plate of stringy, tough and dry meat.
The general rule of thumb is that when the bacon is cooked, so are the doves.
Of the thousands of doves that I must have eaten in my life, I’d be willing to bet that 90 percent of them were grilled.
I think that’s probably due to the fact that men were most often doing the cooking and we generally like to keep it simple.
Don’t be afraid to branch out a little and take a stab at these easy recipes. You’re sure to enjoy them and you might just find a new favorite.
Brad Harvey is a freelance writer in Clover. Visit his website at www.bradharveyoutdoors.com or follow on Twitter @BHarveyOutdoors.