The last few years I have been making dove Kabobs. Cut out the breast meat and marinate them in Lawry's teriyaki marinade. Put them on scewers with white onions, red bell peppers and whatever else you like. They are great.
Bone 10 dove breast, brown in skillet(5-min) then remove, saute some onions in butter (I like to use a Lg. Texas sweet onion) add dove meat back to onions and 2 large cans of cream of mushroom soup and simmer, serve in Sm. round sourdough loaf making it into a bread bowl, I have also served this over noodles or rice.
soak em 6 hours or so in bernsteins salad dressing. get a reynolds tinfoil grill bag. add 1/2 cup or so olive oil and asmall can tomato sauce. slice up yellow squash,zucchini,onion, garlic, bell bepper and add whole doves with remaing sauce. seal bag and set on bbq for 1 hr. you can also add some italian sausage crumbled. throw some oregano,salt,pepper to taste. this also works great on ducks. the best part about this is the lack of mess,cut the bag open when its done.
I had the same trouble until I wraped bacon around the breast and waited for the bacon to get 2/3s done. The fat from the bacon helps keep the breast from drying out. With all of these other recipes to try I'm going to have to shoot more dove!!! By the way where in Whittier do you live? I'm just south east of the whittwood mall.
I start by cutting squares of aluminum foil in 6X12 rectangles. Then put a blob of BBQ sauce, marinade, or some butter and minced garlic on each piece. Put dove on and wrap up. (Be sure to twist the ends) Roll them around on the BBQ for about 15 minutes on medium heat. Tender, juicy and tasty.