Labor Day weekend means a lot of things to a lot of people. Certainly in the USA it is a time we celebrate by being with family and friends, watching college football, firing up the grill, and in my case breaking out the shotgun.
Dove season officially marks the opening of hunting season in my world. Sure I grew up chasing critters year round, but Dove season was official. Hey, you have to have a licenses for it… that makes it official.
Unfortunately this year’s opening day came and went without me pulling the trigger. Thanks to living in a new region I just didn’t get everything lined out in time.
However, that doesn’t mean I can’t enjoy a good ol’ dove breast!
The next time you have a mess of Dove try this recipe…
Dove breasts (best if bone is removed)
1. Fire up the grill. It is always best to get this started so it is at the proper temperature when your birds are ready.
2. Clean, rinse and dry dove breasts.
3.Place a dollop of cream cheese on the dove breast and wraps with a slice of bacon and stick a toothpick in place to hold together.
4. Now the grill should be ready. Grill for roughly 15-20 minutes or until bacon is crisp. Don’t forget to turn the birds after 8 minutes.
5. If you like add a little salt and pepper. I typically add a pepper.
I hope you enjoy…