Our “Very Favorite” Dove Recipe

dove September 1st is  a very special time of year for us and  many of our customers. A morning dove shoot, Basque food for breakfast (lunch if you shoot bad) and a great afternoon BBQ, is local tradition. Here is our “very favorite” dove recipe for a great kickoff to September and another hunting season.


Dove Breasts, sliced jalapenos, red onion cut into small pieces, bacon, seasoned salt or other seasoning

1. Remove dove breast from bones keeping the membrane holding the two breast attached, this will give you a single piece and make a nice pocket

2. Liberally apply seasoned salt to both sides

3.  In each section place 1 slice of jalapeno, 1 piece of red onion and a crumble of blue cheese

4. Close breast section up to form a pocket and wrap 1/2 slice of bacon around each portion and close with a tooth pick

5. Grill over medium high heat until bacon is crisp. This will leave the dove a perfect medium rare and soften the blue cheese.

  Have a great shoot and be safe. Always remember the 3 basic rules of firearm safety…

1. Always keep the gun pointed in a safe direction.

2. Always keep your finger off the trigger until ready to shoot.

3. Always keep the gun unloaded until ready to use.


2 Responses to “Our “Very Favorite” Dove Recipe”

  1. Javier gomez says:

    How in the world do you greats them and keep the ” membrane” together?

  2. ryan says:

    Hold the dove breast with bone attached and you should be able to get your thumb under the meat on one side. When you get to the membrane section very gently pull up and you should be able to remove both sections connected. If not it is no big deal it still taste great it is just connected is a better pocket to stuff every in.

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