■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.