Kentucky dove season opens Labor Day, and they should be plentiful as hunters take to the field.
Doves are good eating, but people who don’t like liver may not like doves. How the birds are prepared for the dinner table has a lot to do with their taste.
My favorite way to prepare them is to marinate the breasts overnight. You can make your own or buy a commercial marinade.
The next day, wrap them in bacon like rumaki, and cook them on a charcoal grill. They make a great meal-starter, or if you have enough, a main course themselves.