Pluck, pluck, pluck…. I know I’m like a broken record, but you’ll love eating every part of your dove. The little drumsticks on dove, quail and chukar has to be some of the best tasting meats in the wild game meat world. So let’s get into one of my favorite whole dove recipes shall we?
Black Bean & Corn stuffed Whole Dove
Ingredients:
10-15 doves, plucked and de-gutted
2 cups corn, fresh or canned
1 cup black beans, rinsed
1/4 cup cilantro, chopped
2 hatch or green chilies, fire roasted and diced (you can use canned green chilies or jalapeños)
5 cloves garlic, minced
1/4 red onion, minced
1 tbsp cracked pepper
1 tbsp smoked paprika
1tsp sea salt
2 tbsp cajun seasoning
2 tbsp olive or avo oil.
Directions:
- In a small bowl mix all ingredients minus the dove and cajun spices
- Stuff each dove with as much filling as you can possible stuff them with. The more you stuff the better it is, it will keep the filling in as well as help with the cooking process of the dove.
- Rub each dove down with oil, season with cajun spice
- Preheat grill or oven to 280-320 degrees, grill or roast dove until internal temperature reaches 150-155. Pull, and let rest.
- Serve along side your favorite paring dish and enjoy.
