• 24 dove breasts
  • 12 slices bacon
  • Marinade 1
  • 1 bottle Italian salad dressing or
  • Marinade 2
  • 9 tablespoons red wine
  • 3/4 cup oil
  • 2/3 cup garlic vinegar
  • 1 teaspoon dry mustard
  • 6 tablespoons soy sauce
  • 1/4 cup Worcrestershire sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasonings
  • Directions

    Clean dove breasts, being careful to remove any hidden buckshot. Halve strips of bacon. Wrap each breast with bacon. Secure strip by inserting toothpick laterally through the strip and breast. Prepare marinade by combining all ingredients. Mix well. Pour over doves and cover. Refrigerate for at least 6 hours. To grill, cook slowly over charcoal fire, turning frequently. Cook approximately 30 minutes. Fire should be about 6 to 8 inches away from birds. To smoke, place dove on upper grill. Pour marinade into water pan containing appropriate amounts of water for smoker. Cook for 1 to 1½ hours.

    Serves 6 to 8 as main course Serves 12 as appetizer

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