Originally Posted by bluestroker
ok well mine still has the bones its the two halfs of the breast and the breast plate do I need to debone it 1st or cook like it just how it is??
I like mine off the bone, but with birds they have that little "fillet" that is tight against the breast bone and "sternum" (the bone that seperates the two halves) come together. It is the most tender meat of the breast and with dove it doesn't come off as easy as a duck breast "fillet". Bone on or bone off either will be fine. I like to cook with bone off so the meat gets the same amount of heat on both sides.
I just bone mine, pat dry and let them stand on paper towls (to absorb any left over water or blood) season with salt and pepper and grill a couple minutes on both sides until they read about 135-140 degrees with my meat thermometer. They should be a little pink in the center. Let them set about five minutes before you cut them. Slice 'em up and THEN pour whatever kind of sauce you like over them. I don't marinate my game meat when I grill because the marinade burns. Plus I want to taste the meat, and have the sauce accent it, not overpower it. I NEVER cook my birds wrapped with bacon. You don't need to do that. The meat won't be on the grill long enough to dry up. Plus dove is such a delecate taste, the bacon will totally over power it and you will only taste bacon. I like my bacon with eggs!
Do you wrap your boneless skinless chicken breasts with bacon? Neither do I.
There are a TON of ways to cook it, whatever you choose just make sure you DON'T OVER COOK IT but you don't need bacon to keep it moist, just keep a dillegent eye on it. There is no fine line with cooking game birds between perfectly done and overcooked. It's only one or the other.
When I first started hunting I over cooked all my birds, It was just a mental block that I had from eating chicken, plus I see the bird come back shot to hell and in the dogs mouth so I was hesitant to eat my ducks medium rare. BUT once I got over the phobea DAMN IT'S GOOD MEAT!