La Mancha Grilled Dove

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La Mancha Grilled Dove

Spanish grilled dove recipe with sage, bay leaves and smoked paprika. If you are running out of recipe for your hunted doves here’s a good one to try and easy to prepare.

battle begins

Photo by Holly A. Heyser

Dove hunting is about to start for most areas like in Arkansas and Texas, the dove hunting season will start in Sept 01- Oct 20 and will resume before Christmas up to January, update your self with dove hunting season changes and news.

But did you know that there are places that dove hunting is all year round, you don’t need to wait for yearly season to go on hunting. Nicaragua, Mexico and Argentina is one the best sample, and you will noticed that doves in these areas are more abundant than others. Watch on videos to give you an idea on how many doves flying in these area and read the verdict of which is the best place for dove hunting, Nicaragua, Argentina or Mexico.

 

LA MANCHA GRILLED DOVE

INGREDIENTS

  • 12 doves
  • 3 tablespoons olive oil
  • 12 bay leaves
  • 12 sage leaves
  • Spanish smoked paprika
  • Ground black pepper
  • 1/4 cup melted bacon fat
  • Salt

INSTRUCTIONS

  1. Rub the doves with olive oil and salt them well. Stuff each cavity with a sage and a bay leaf.
  2. Grill over medium-high to high heat with the breast side up for 6-8 minutes. Do not let them char!
  3. Turn them over and grill for 4-6 minutes. Paint them with the bacon fat.
  4. Turn the doves on their sides and grill for 1-2 minutes — for each side. Paint with more bacon fat.
  5. Remove to a platter and paint with the remaining bacon fat. Dust with the smoked paprika and the black pepper. Let them rest for 5 minutes.
  6. Eat with your fingers and serve with a Rioja red wine, a California Pinot Noir or an Italian Barbaresco — and a bowl to put the bones in.

NOTES

 

 

Clifford Sanderson
Clifford Sanderson is an internet marketer and sole author of this Dove Hunting Blog. Follow me at Twitter @DoveHunter and on Google.

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