Barbecued Dove With Honey, Mustard And Sage

Ingredients

• 12 16 doves, split
• 1 teaspoon kosher or coarse sea salt
• 1 tablespoon cracked black pepper
• 1/2 cup honey
• 2/3 cup Dijon or coarse grain mustard
• 1/4 cup vegetable oil
• 1/4 cup yellow onion, minced
• 4 cloves, garlic, minced
• 2 lemons, juice only
• 2 limes, juice only
• 3 tablespoons fresh sage, minced (or substitute) 1 tablespoon dried sage leaves

Directions

1. Rub doves with salt and pepper. Combine honey with remaining ingredients in a saucepan. Heat to blend, then cool. Pour half of mixture over doves, cover and refrigerate for 2- to 3 hours, turning occasionally. Grill doves over a hot barbecue until just cooked, about 125 degrees at the breast. Grilling time is typically less than 7 8 minutes. Just before they are done, baste with remaining sauce.
2. Grilling Tip  If you use a wood or charcoal fueled grill, save your money and use real wood pieces instead of store-bought charcoal or wood chunks. Dead branches from any fruit trees or oak make for a smoky barbecue.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef's Better Venison Cookbook!