Tuesday, September 4, 2007

Bacon Wrapped Dove Breast

Dove season opened in North Carolina on Saturday, so it's time for a tasty treat!

Breast out your doves and soak in buttermilk for at least two hours. Overnight is better. Wash, then apply salt and pepper. Grill over a hot fire until the meat reaches an internal temperature of about 100 degrees. They should now have a nice set of grill marks and a crispy outer layer. Wrap in bacon, securing with toothpicks. Put them back on the fire until the bacon is done and the internal temp is at 180.

Starting them off with bacon wrapping just dries out the bacon. The moisture loss that you're trying to stop with the bacon fat only really occurs when you're inching up into the safety zone of 180, so putting the bacon on for the final stretch is the best way to end up with a juicy bird and perfectly done bacon.

Enjoy. I hate to say it, but you don't need any sauce for this recipe!

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