Grilled Doves a la Mancha
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 people
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Calories
63 kcal
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Course
Main Course, Appetizer
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Cuisine
Spanish
Grilled Doves a la Mancha
Description
Grilled Doves a la Mancha highlights the simple but flavorful preparation of whole doves or similar small game birds like squab or teal. Each bird is stuffed with fresh aromatic herbs—sage, rosemary, and bay leaf—before being brushed in olive oil and salt to intensify their natural flavor. Grilling over medium-high heat allows the skin to crisp slightly while the meat cooks through.
The use of bacon fat during cooking helps to baste the birds and adds richness that balances the mild game flavor. A dusting of smoked paprika introduces a subtle smoky depth, complemented by freshly ground black pepper. After resting, the doves are typically eaten by hand with a side like a simple tomato salad or crusty bread, which balances the dish’s savory and herbal notes.
This technique results in a delicate, tender meat with herbaceous overtones and a mildly smoky crust. The method works well for serving as an appetizer or light lunch when allotting about two birds per person, or as a main course with more generous portions.
Planning for this recipe involves allowing ample time to properly season, stuff, and baste the birds during grilling. Resting after grilling is key to letting juices redistribute. The recipe also favors serving with straightforward sides that complement the game meats without overpowering them.
Ingredients
- 12 dove or 4 to 8 squab or teal
- kosher salt
- 3 tablespoons olive oil
- 12 bay leaf
- 12 sage up to 24 leaves
- 2 prigs rosemary cut into short lengths
- bacon fat butter or duck fat, about 1/4 cup, melted
- smoked paprika Spanish
- black pepper freshly ground
Instructions
- Coat the doves with olive oil and salt them well. Stuff each cavity with sage, rosemary and a bay leaf.
- Get your grill hot and clean the grates. Set the doves breast side up and cook them over medium-high heat, with the grill cover closed, for 6 minutes. Open the grill cover and turn the doves over so the top of the breast is wedged between grill grates. Paint the birds with some bacon fat. Let them cook this way for a minute or two, just to get a little color. Turn the doves on their sides and grill for another minute or two — for each side. Paint with more bacon fat.
- Dust with the smoked paprika and the black pepper and move the birds to a platter. Let them rest for 5 minutes. Eat with your fingers and serve with a bowl to put the bones in. A simple tomato salad is a good accompaniment, as is a loaf of crusty bread.
Notes
- Plan on two doves per person for a light lunch or appetizer portion, or three to six birds for a full main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 0.2g | 0% |
| Protein | 0.02g | 0% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 0.2mg | 0% |
| Potassium | 2mg | 0% |
| Fiber | 0.1g | 0% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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