BadBass
Well-known member
My wife has not been a fan of vension, so I cooked some backstrap and tenderloin the same way a cook doves and she loved it.
Use thick sliced bacon wrapped around a whole dove or a cross cut section (about 2 inches long) of tenderloin or backstrap. Use a toothpick
to secure the bacon. I use several variteis of the basics. Sometimes I use a dry seasoning such as trail dust by BPS or marinate in Dale's. Also have made a thin slice in the dove or tenderloin and inserted cheese or peppers, do this prior to wrapping in bacon. Grill them slowly and be careful not to overcook, cook them until the bacon is done but still plyable (not crispy).
Use thick sliced bacon wrapped around a whole dove or a cross cut section (about 2 inches long) of tenderloin or backstrap. Use a toothpick
to secure the bacon. I use several variteis of the basics. Sometimes I use a dry seasoning such as trail dust by BPS or marinate in Dale's. Also have made a thin slice in the dove or tenderloin and inserted cheese or peppers, do this prior to wrapping in bacon. Grill them slowly and be careful not to overcook, cook them until the bacon is done but still plyable (not crispy).