Ingredients

The following ingredients have 3 Servings
  • 12 to 16 doves, (or 2 pounds chicken thighs)
  • Salt
  • Olive oil
  • 3 tablespoons unsalted butter
  • 1/2 cup chopped onion
  • 2 garlic cloves, (chopped)
  • 2 cups blueberries or huckleberries ((fresh or frozen))
  • 1/2 cup tomato puree
  • 1/2 cup brown sugar
  • 1 cup cider vinegar
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne
  • 1 teaspoon salt, (or to taste)
  • 1 teaspoon minced fresh rosemary

Instruction

  • Take the doves out of the fridge, salt them well and let them rest at room temperature while you make the sauce.
  • To make the sauce, heat the butter in a pot over medium-high heat. Saute the onions for 2 minutes, then add the garlic and cook another minute. Mix in the remaining ingredients and simmer gently for 30 minutes, stirring occasionally.
  • Turn off the heat and allow the sauce to cool a little. Pour it into a blender and puree. Be careful blending hot things, and keep your hand on the top of the blender; sometimes the steam can make it pop off. Wipe out the inside of the pot you cooked the sauce in and pour the pureed sauce back in. Keep warm over low heat.
  • Coat the doves in the oil and get your grill fiercely hot. Grill the doves breast side up, with the cover down, over medium-high to high heat for 2 minutes. Lift the cover and paint them with the BBQ sauce. Cover the grill again and grill for another 8 to 10 minutes, depending on how well-done you like your doves. Remove to a platter and paint with a little more sauce. Let them rest for 5 minutes before eating.