Grilled Doves La Mancha

Serves 4


■12 doves

■Kosher salt

■3 tablespoons olive oil

■12 bay leaves

■12 sage leaves

■Spanish smoked paprika

■Freshly ground black pepper

■About 1/4 cup melted bacon fat



1.Rub the doves with olive oil and salt them well. Stuff each cavity with a sage and a bay leaf.

2.Grill over medium-high to high heat with the breast side up for 6-8 minutes. Do not let them char!

3.Turn them over and grill for 4-6 minutes. Paint them with the bacon fat.

4.Turn the doves on their sides and grill for 1-2 minutes — for each side. Paint with more bacon fat.

5.Remove to a platter and paint with the remaining bacon fat. Dust with the smoked paprika and the black pepper. Let them rest for 5 minutes.

6.Eat with your fingers and serve with a Rioja red wine, a California Pinot Noir or an Italian Barbaresco — and a bowl to put the bones in.