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 12 Dove breasts

 6 Slices of bacon


1/2 cup Dale’s Steak Sauce                                           1/2 tsp. celery seed

1/4 cup olive oil                                                             2 Tbs. red wine vinegar

1 Clove fresh garlic minced                                            1/2 tsp. black pepper

1/8 tsp. thyme

Prepare marinade and pour over dove breasts in plastic bag or marinating pan.  Seal and store in refrigerator for several hours or even overnight.  Half bacon slices and wrap around each breast and secure with a toothpick.  Grill breasts over medium hot coals until bacon is crisp. Do not overcook.

Submitted by Bill Gray, Supervising Wildlife Biologist, District VI




8 Doves


Worcestershire sauce

Soy sauce

1 Lemon

Salt & pepper

Arrange doves in a double layer of foil. Place a piece of butter within the breast cavity of each dove.  Sprinkle dove breasts liberally with Worcestershire, soy, juice of one lemon, salt, and pepper.  Seal aluminum foil tightly and place in a shallow baking pan.  Bake at 350 degrees for approximately 45 minutes. Pour remaining juice over hot biscuits and serve with the doves.

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