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Image by Keith Misner

the hunter's lane:
wild game recipes
[American Crow


Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins



  • 8-12 doves or 4 domestic

      squab or 8 quail

  • 1/4 cup olive or vegetable oil

  • 1/2 cup Creole or Cajun spice




  1. Coat the doves in the oil, then toss in a bag or plastic container with the spice rub. Let the birds sit in the fridge for at least an hour, and up to a day.

  2. When you are ready to cook them, get the grill hot, but leave a cooler spot where there are no coals underneath, or, if you have a gas grill, turn off one burner. Make sure the grates are clean, and right before you put the doves on the grill, wipe down the grill with a paper towel soaked in vegetable oil. Use tongs to do this.

  3. Put the doves or squab, breast side up, on that cool side of the grill for 5 minutes with the grill cover down.

  4. Move the doves to one side -- you're searing the wings and legs here -- and grill over the hot side of the grill (with the cover up) for 2 minutes, or until the side is nice and browned. Repeat on the other side.

  5. Finally, flip the doves so the breast is facing the flame and grill for another 1-2 minutes, or until the breast is nicely browned, with a little char on it. Let the doves rest for 5 minutes before eating.

RECIPE Cajun Grilled Dove.PNG
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