I have been eating a lot of dove this fall and experimenting with new ways to cook it. I hope you have too, and are ready to expand your culinary repertoire with my latest recipe for dove and fig kabobs. If these kabobs seem too adventurous for you, then try this recipe, an immediate crowd pleaser.
If you’re also ready for a bit more adventure, find the last of the season’s fresh figs, or reconstitute some dried figs in water for 30 minutes, and get your skewers ready. The simplest way to cook them is in the oven under a broiler, which caramelizes them, making them sweet and earthy in a matter of minutes. But if you want to take the flavor to new heights then fire up your grill or smoker and cook them there instead.
If you don’t have dove breasts, try chunks of pheasant, quail breast or any other bird you have in your freezer. The marinade will impart a wonderful flavor and if you make extra, the leftovers will be delicious on a salad the next day.
Dove & Fig Kabobs
• The breasts of 16 doves
1. Remove the dove breasts from the bone and set aside.
2. In a saucepan, add the red wine, barbecue sauce and teriyaki sauce and whisk together. Let simmer for 10 minutes and remove form the heat. Let cool until warm but not hot.
3. Transfer the marinade to a bowl and submerge the dove breasts into the liquid and let soak for at least one hour, but up to four hours.
4. When ready to cook, set the oven to broil.
5. Slice the figs in half and skewer the dove breasts and fresh figs, alternating them on the skewer.
6. Place on a sheet tray with a rack and cook in the oven for 10 minutes, rotating the skewers halfway through.
7. Let cool slightly and serve!