Grilled Dove Breasts
Kenny Calhoun marinates dove breasts in a mixture that includes soy sauce, red wine, tarragon, and rosemary. The fragrant breasts are then grilled over coals, with frequent basting. When using a marinade as the basting sauce, plan ahead and reserve some of the marinade separately to be used later for basting; this way you will not need to be concerned about the safety of a marinade which has been in contact with the meat.
- Zesty Italian Dressing - one, 8-ounce bottle
- Soy Sauce - 1/2 cup
- Red Wine - 1/2 cup
- Pinch dried tarragon
- Pinch dried rosemary
- Garlic salt to taste
- Onion salt to taste
- Worcestershire Sauce - 1 tablespoon
- Meat Tenderizer - 1 teaspoon
- Fresh Dove Breasts - 24
- Bacon - 24 slices
To make the marinade: Combine all ingredients in a non-aluminum bowl. Set aside half a cup of marinade for basting sauce.
Marinate the dove breasts for 2 to 6 hours, refrigerated. Remove the breasts from the marinade and wrap each breast in a slice of bacon.
Prepare a fire in a charcoal grill and let heat until the coals are covered with white ash (about 250 F). Place the breasts over the coals and grill for 45 minutes, moving the breasts around the grill during the cooking, and basting with the reserved sauce.