Grilled Gourmet Dove Medallions Recipe with Texas Two-Step

Bacon-Wrapped Dove with Sweet Onion and Jalapeño

Grilled gourmet dove medallions are the dove-season recipe worth the cleaning work. Each fillet gets marinated, tucked into a sweet onion petal with a slice of jalapeño, wrapped in bacon, and grilled until the bacon crisps and the dove stays tender.

This is a hunter's reward, built for the grill. A quick marinade of zesty Italian dressing, soy, Worcestershire, garlic, and Cleve's Texas Two-Step does the heavy lifting, then more Two-Step seasons the outside before it hits the heat.

Cook them hot and fast, pull them while the dove is still slightly pink, and serve right away. They go fast.

Ingredients

(Serves 4 to 8, depending on dove count)

• 15 to 30 dove breasts
• 1 to 2 large sweet onions
• 1 jar sliced jalapeño peppers, hot or tamed
• 1 cup zesty Italian dressing
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire
• 1 to 2 tablespoons Cleve's Texas Two-Step, plus more for seasoning
• 1 tablespoon minced garlic, or 3 cloves garlic, finely chopped
• 2 packages bacon
• Toothpicks
  
  

Step-by-Step Instructions

1. Make the Marinade

In a medium bowl, combine the zesty Italian dressing, Cleve's Texas Two-Step, garlic, soy sauce, and Worcestershire. Mix well and set aside.

2. Fillet the Dove

Using a sharp fillet knife, remove the dove breasts from the bone on both sides to create two tenderloins per breast. Discard the bones.

3. Marinate

Add the dove fillets to the marinade and let them sit for at least 30 minutes.

4. Prep the Bacon

Lay the bacon out on a cutting board and stretch it slightly. Use about 3/4 of a slice per piece, just enough to fully wrap each fillet.

5. Cut the Onion Petals

Cut the sweet onions into quarters, then separate them into petals about 1 inch wide and 2 inches long.

6. Assemble the Medallions

Place each dove fillet in an onion petal, top with a sliced jalapeño, wrap in bacon, and secure with a toothpick.

7. Heat the Grill and Season

Preheat the grill, smoker, or oven to 425°F (grill preferred). Season both sides of the medallions generously with Cleve's Texas Two-Step.

8. Grill the Medallions

Place them on the grill onion-side down and close the lid. Cook 2 to 3 minutes, flip, and cook another 1 to 2 minutes, until the bacon is cooked through. Avoid overcooking; the dove should stay slightly pink for the best flavor.

9. Serve

Serve immediately. Store leftovers in the refrigerator and reheat for 15 to 20 seconds.

Pro Tips

• We bag dove in groups of 15, the daily limit; one bag feeds 2 to 4 people
• Marinate at least 30 minutes, though a few hours builds more flavor
• Stretch the bacon slightly so it wraps tight and stays put
• Grill onion-side down first so the bacon renders and crisps
• Do not overcook; dove is best slightly pink, like a good steak
• Use hot jalapeños for more kick, or tamed for a milder bite
  
  

Serving Suggestions

Serve these medallions as a passed appetizer or a main alongside:

• Grilled vegetables
• Rice or beans
• A simple green salad
• Crusty bread to catch the drippings

Smoky bacon, sweet onion, and jalapeño heat wrapped around tender dove. This is the dish that turns a morning in the field into the best plate of the season, and it cooks in minutes once everything is wrapped.

Cleve's Texas Two-Step seasons it twice, once in the marinade and once on the grill, so the flavor runs all the way through. Make a big batch, because they disappear off the platter.

Hungry for More?

Hungry for the next one? Browse more recipes for more bold, low-salt flavor.

Ready to stock the spice rack? Shop all seasonings and find the right blend for your next meal.