Aunt Kathie's recipe- great for doves, pheasant and chukar. show recipe
Prep Time:
3 Hr 0 Min
Cook Time:
0 Hr 10 Min
Serves:0
Ingredients
12-16 doves, split
1 t kosher or coarse sea salt
1 T cracked black pepper
1/2 cup honey
2/3 cup Dijon or coarse grain mustard
1/4 cup vegetable oil
1/4 cup yellow onion, minced
4 cloves garlic, minced
2 lemons, juice only
2 limes, juice only
3 T fresh sage, minced or 1T dried sage leaves
Directions
Rub doves with salt and pepper. Combine honey with remaining ingredients in a saucepan. Heat to blend, then cool. Pour half the mixture over doves, cover and refrigerate for 2-3 hours, turning occasionally. Grill doves over a hot barbeque until just cooked, about 125 degrees at the breast. Grilling time is typically less than 7-8 min. Just before done baste with remaining sauce.
Footnotes
Makes quite a bit of marinade if you only have a few birds or breasts. I freeze half the marinade for the next batch of birds.
