August 19, 2024

Grilled Dove with Apple Cider Mustard Seed Chili Glaze

Recipe by Zane Dearien

If you're looking to try a new whole dove recipe this dove season then look no further than this tasty and unique wild game recipe from Chef Zane Dearien. It shouldn't be too complicated and its a great way to utilize the whole dove. 

grilled dove

Grilled Whole Dove Ingredients

SERVES 4

4 Whole Dove (feathered and dry aged in cooler 24 hrs)

1 bunch Rosemary

1 bunch Thyme

1 bunch Parsley

1 each Lemon

Salt to taste

Extra Virgin Olive Oil (garnish and cooking)

1 bag Shishitos

whole dove

Directions:

  1. Pre-heat your grill to 500 F or get your coals in your fire pit so that you can hold your hand over the coals for a count of 3-5 seconds. This will give you correct temperature to cook the dove quick enough to get that amazing sear and glaze without over cooking the dove.
  2. Bring the dove to room temperature before grilling. Season liberally with salt and olive oil.
  3. Take the herbs and tie them up in a brush form with some butchers twine. Use this brush to brush the glaze on the dove throughout the cooking process. This will add flavor and depth to the dove and cooking process.
  4. Place the dove on the grill breast side up to start the cooking process. This will help warm up and keep the breast from over cooking. During this time brush the breast and legs with the glaze.
  5. Start flipping the doves and glazing each time you flip. Being careful to not burn the glaze but set it and caramelize to the dove like a lacquer.
  6. The ideal internal temperature to serve and eat dove is 135 F.
  7. Once at this temperature pull the doves off to rest.
  8. While the doves are resting add the shishito peppers that have been seasoned with olive oil and salt liberally. Place the peppers on the grill and char on all sides until blistered and popping open. Pull off the grill and toss with lemon juice and salt to taste.

Glaze Ingredients

32 oz Apple Cider

2 cups Sugar

4 tablespoons Yellow Mustard Seed

2 tablespoons Salt

3 dried Guajilo Chilis

16 oz Apple Cider Vinegar

Glaze Directions

  1. Add all the ingredients to a pot bring to a simmer over med high heat and reduce by half in volume.
  2. Making sure to stir constantly as to not burn or scorch the glaze.
  3. Once made will stay in refrigerator for 2 months covered for later use.

More Recipes: Hot Honey Whiskey Dove

gamekeeper butchery

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