RE: Dove cleaning
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Yesterday I took a bunch of the birds from Monday and marinated them overnight in oil (I dunno, quarter to half a cup?), a little soy sauce, a little worchestershire, salt, pepper, a little wine vinegar. I also put a few hardwood chips in water to soak overnight.
Early this morning I turned the marinating container over and let the birds marinate until this evening.
This evening on one side of my grill I lit a small pile of coals.
While the coals were getting hot, I wrapped each bird with a strip of bacon, securing it with half of a toothpick.
When the coals were really hot, I removed the hardwood from its water, shook the water off and put it on the hot fire.
I then arranged the birds, breasts down, on the side of the grill OPPOSITE the fire. Closed the grill and waited about fifteen minutes. After fifteen minutes I used a tong to turn the birds on their backs, breasts up, and grilled another ten minutes.
Arranged the birds around a platter with a little garnish and served hot with a Cotes Du Rhone (‘99 Chateau Beaucastel).
Terribly grateful to nature.
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Man, I'm so sick of my normal recipe for doves I figured what the hell, I'll try this guy's "bacon dove" recipe.
Just ate it an hour ago and IT ROCKED MY WORLD. The BEST way to cook wild bird that I've ever tried.
Thank you so much for the tip--I'm saving this recipe for years to come.
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