BBQ Teriyaki & Orange Glazed Dove

BBQ Teriyaki & Orange Glazed Dove

With dove season in full swing lets look at two new recipes that will be sure to get you excited to go out and shoot some more of these tasty birds. You’ll notice that some of these doves are breasted and some are plucked. The birds that were to shot up got breasted, the others were plucked. 

Lets start with the BBQ Teriyaki Dove shall we?

Teriyaki Sauce :

Ingredients:

1/4 Cup Soy Sauce

1 Cup Water

1/2 Teaspoon Ground Ginger

2 Tablespoons Crushed garlic

4 tablespoons Brown Sugar

1 Tablespoon Honey

2 Tablespoons Cornstarch

1/4 Cup Water

DIRECTIONS:

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating over Med .

Mix cornstarch and water and dissolve. Add to pan.

Heat until sauce thickens to desired thickness.about 4 minutes

Once you’ve made the sauce put in the fridge to cool down, once its cooled add dove to sauce for 1-2 hours.

Orange Glaze:

1 tablespoon fresh ginger, minced 

2 teaspoon garlic, minced 

¹⁄₂ teaspoon crushed red pepper flakes 

1 tablespoon rice wine vinegar 

¹⁄₄ cup water

½ teaspoon sesame oil 

1 ¹⁄₂ tablespoons soy sauce

5 tablespoons sugar

5 tablespoons white vinegar 

¼ cup fresh orange juice 

1 tablespoon orange zest 

Direction

Mix together in small bowl orange juice, sesame oil, soy sauce, sugar, white vinegar and zest until sugar is dissolved, add 1 tablespoon cornstarch and mix smooth, set aside

Add 1 tablespoon oil to wok or skillet

Next add ginger and garlic and Sautee  for 30 seconds 

Stir in crushed red pepper and rice wine and still for 15 seconds to mix 

Add orange juice mixture to wok or skillet and bring to a boil, stirring often so not to burn sauce 

Once sauce comes to a boil reduce heat and simmer 5-10 minutes

Remove from heat and chill in fridge 1-2 hours

Once you’ve made the sauce put in the fridge to cool down, once its cooled add dove to sauce for 1-2 hours.

Cooking: Both Ways

While dove is marinating preheat Traeger, grill or any other smoker to 260-275. 

Remove dove from sauces sauce and place breast plate bone down on grill. I cooked mine in the Traeger, but they can be done in any smoker or on any grill. so follow the recipes and temps, just know tat cook times will vary depending on cooking method. 

Cook 10-15 minutes and flip, breast should be down now. Feel free to use some of your left over sauce and baste as it cooks. 

Your internal temperature goal for the doves are 135-140 keep a quick read thermometer on hand so you can pull. if you over cook dove they tend to get that wild flavor and dry out drastically. 

Once your dove have reached temp, pull and let rest 5-10 minutes, serve and enjoy! 

FromFieldToPlate Recipe 

Jeremiah Doughty