Grilled Teriyaki Dove

On opening weekend of dove season, my 17-year-old son spent dawn and dusk shooting enough doves for dinner. We have the steadfast rule that whatever the kids shoot, they have to eat – which radically reduces their desire to shoot random vermin. In fact, this year was the first time my son ever shot anything. But a good haul he did make.

Because our family doesn’t hunt often, I don’t have a cache of game recipes to draw on, so I improvised with this. Family devoured these grilled doves wrapped in bacon. Better than chicken!

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Teriyaki Dove

  • 18-24 fresh dove, cleaned, plucked, and cut off the bone
  • 1/2 cup soy sauce
  • 1 Tbsp brown sugar
  • 2 Tbsp Mirin
  • 2 garlic cloves, minced
  • 1 Tbsp Sriracha
  • 9-12 strips of raw bacon, cut in half

Rinse doves and pat dry. Combine soy sauce, sugar, Mirin, garlic, and Sriracha in large bowl. Add doves and marinate 30 minutes. Fire up the grill.

Remove doves from marinade; discard marinade. Wrap each dove with bacon strip and secure with toothpick. Grill for 8-10 minutes, turning regularly, until doves are cooked through and bacon is crisp. Serve with wild rice and steamed broccoli.

 

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