I found a version of this recipe on another hunting blog and just loved it. It comes from traditional Japanese Teriyaki, which often is done with chicken. Regardless, it tastes great with Dove. The traditional version calls for black sesame seeds. These are hard to find and something you may not often use. So, they're totally optional. Feel free to leave them out.

Time: 5 hrs   •   Prep Time: 4 hrs and 30 mins   •   Cook Time: 10 min
Serving Size: Serves 4

Ingredients

12 doves
1/4 cup sake
1/4 cup mirin (a Japanese sweet wine)
3 tablespoons soy sauce
1 heaping teaspoon sugar
About 2-3 tbsp of vegetable oil
Sesame oil to coat doves
Black sesame seeds (optional)

Directions

Mix the sake, mirin, soy sauce and sugar in a pot. Heat just to the point where the sugar dissolves. Turn off the heat and let it cool down.

Submerge the birds in the marinade, breast side down, for up to 24 hours (make sure you do it for at least 4 hours).

About 30 minutes before you plan to cook, take the birds out of the refrigerator and let them come to room temperature.

Put the marinade in a small pot and boil it down until it gets syrupy. Keep warm.

Get your grill nice and hot. Scrape down the grates and close the lid.

Wet a paper towel with the vegetable oil and, using tongs, wipe down the grill grates to the birds don't stick.

Put the birds breast side up on the grill, close the lid and cook over high heat for 3-4 minutes. Up this to 5-6 minutes for pigeon or squab.

Open the lid and paint the doves with the reduced marinade. Turn them on their sides and paint the exposed side. Grill over high heat that way for another 1-2 minutes, or until the sides are nicely grilled. Repeat on the other side.

Lastly, turn the doves breast side down on the grill and paint the tops again with the marinade. Grill for another 2-3 minutes, or until the skin is browned.

Remove from heat, paint one more time with the marinade, and let cool for 5 minutes.
To serve, drizzle a little sesame oil over the birds and sprinkle the sesame seeds on top.

Tips