Grilled Dove Breasts

  • Yield 6 servings

A eelicious and creative way to serve up dove.


1/3 cup olive oil
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon snipped cilantro
1 tablespoon crushed dried oregano
3 to 4 -- garlic cloves, minced
1 teaspoon crushed dried marjoram
1/2 teaspoon crushed dried thyme
1 teaspoon ground cumin
12 whole dove breasts, cleaned and boned
4 ounces Monterey Jack or Cheddar cheese, cut into 24 small pieces
3 -- fresh jalapeno peppers, seeded and sliced into 24 strips
12 slices bacon


  1. Combine olive oil, vinegar, cilantro, oregano, garlic, marjoram, thyme and cumin.
  2. Place dove breasts in a plastic bag and pour marinade over.  Marinate in the refrigerator for 4 hours, turning bag occasionally to distribute marinade.
  3. Drain dove breasts.
  4. Cut a pocket in the meaty part of each breast half and tuck a piece of cheese and a strip of jalapeno pepper into each pocket.
  5. Wrap a bacon slice around each breast; secure with a toothpick.
  6. Place dove breasts on grill and cook, uncovered, directly over medium coals for 10-15 minutes or until dove is tender and bacon is well cooked.

Recipe reprinted with permission from The Junior League of Columbus’ A Southern Collection Then and Now (The Junior League of Columbus, Georgia, Inc., 1994). 





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