dove

This is a take on the classic dove popper. A few tips: Make sure to use small dates or cut medjools in half or this will be too sweet. Marinate the dove breasts at least a couple hours, and up to overnight. And par-cook your bacon so the dove meat doesn't overcook; it should be medium to medium-rare.&nbsp;

Bacon Wrapped Doves with Dates

dove breasts ((24 to 32 halves))

dates

bacon ((not thick cut))

olive oil

Zest and juice of a lemon

cilantro

cumin

paprika

hot paprika, Aleppo pepper

salt

black pepper

preserved lemon, chopped ((optional))

garlic,

Put all the ingredients for the chermoula in a food processor or blender and buzz until smooth. Mix with the dove breasts and set in the fridge, covered, for up to 8 hours.&nbsp;

Cook the bacon just until it gives up some fat and is limp. You want it about half-cooked, but not crispy. Set it aside to cool.

Slice the dates open vertically to remove the pit. Unfold the date to flatten it out. Take a dove breast, shake off excess marinade, and nestle it into the date. Bend the edges of the date around the breast.&nbsp;

Wrap a piece of bacon around the dove-date tightly and secure with a toothpick. If you want, you can double up on the dove-dates if you want a bigger popper.&nbsp;

Get your grill hot, leaving one side with no coals or with no burners turned on. Set your poppers on the grill with the seam side of the bacon facing down. Grill with the cover up, turning the poppers frequently to crisp the bacon on all sides. If you are worried the dove might not be fully cooked, set the poppers on the cool side of the grill when the bacon crisps, then cover the grill and cook for an additional 2 to 4 minutes.&nbsp;

This recipe is very good and worth the little Xtra effort. Thanks you for all the hints and tips. I would like to try it with wild goose chunks. Next up wild goose chunks!
Thanks for your expertise.

Most excellent!  My family loved it!  The amount cilantro in the marinade was a bit concerning, but once wrapped with bacon and a date, then grilled, the overall flavor is just wonderful. Thank you.

This could be an appetizer at any high end tapas or med restaurant. More sophisticated version of the all too familiar jalapeño dove popper. Yet still easy to make and familiar to anyone apprehensive about trying dove for the first time

Always hit a homer with the recipes here. 
Please keep it going, Hank.

Excellent flavors! 
BTW my favorite date usage is chopped with cream cheese in a bagel with perhaps a drizzle of honey, simple and delicious.

not at all hard to make and super tasty. the date is a very good contrast to the bacon, dove and chermoula . The men had a good morning of hunting and we totally feasted this evening.

Used this marinade to make poppers using teal instead. Worked incredibly well with the duck.

We had these last night and they were amazing. This must be what rich people eat when they are relaxing on their yachts. Seriously, do yourself a favor and make these now!

Consider this a master recipe for smoking small birds. Doves, pigeons, teal, snipe, rails or quail will all work with this recipe. The sauce is something I like a lot, but you can use whatever sauce you&#x27;d like.

Smoked Doves with Guajillo Sauce

salt ((I use Diamond Crystal))

water

Instacure No. 1 ((optional))

guajillo peppers, (stems and seeds removed)

tomato paste

white onion, (quartered)

dried Mexican oregano

allspice

coriander

chiles,

Salt and lime juice

Dissolve the salt and curing salt into the water and submerge the doves in it. Set this in the fridge for no less than 4 hours, and no more than 24 hours; I prefer 12 hours. Remove, rinse briefly and pat dry.

Get your smoker going to about 170F to 200F. Use whatever wood you like, but I prefer mesquite or oak. Smoke your doves for 2 hours, with smoke going the whole time.

Meanwhile, make the sauce. Pour boiling water over the dried chiles to rehydrate them. While this is happening, char the onion and garlic in a hot, dry skillet until you get some nice blackening. Peel the garlic and put it in a blender. Roughly chop the onion and put that in there, too.

Put the guajillo chiles and all the remaining ingredients into the blender and puree. Thin the sauce with some of the chile soaking water, lager beer or water. Adjust the seasoning with salt and lime.

You can either paint the doves with this sauce in the last hour of cooking, or you can remove the birds from the smoked, cut then in half with kitchen shears or a knife, and then bathe them in the sauce. Serve with plenty of napkins and a bone bowl. Watch out for birdshot!

A hearty and flavorful stew made with tender dove breasts, perfect for a cozy meal.

Top 3 dove recipes from across the web

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Bacon Wrapped Doves with Dates

Smoked Doves with Guajillo Sauce

Dove Breast Stew

Top 3 dove recipes from across the web

The most viewed dove recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon Wrapped Doves with Dates

Smoked Doves with Guajillo Sauce

Dove Breast Stew

The most viewed dove recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine