My son and I got 28 doves yesterday. Best day for doves we ever had. Surprising since we hunted the same farm early in the season and there very few. Any way I took a big sheet of heavy duty foil doubled it up and made a wide pan. I cut up 4 or 5 bacon slices and put them on the foil. I filleted the dove breasts into 2 boneless chunks. I put the chunks on top of the bacon. Then put some garlic, onions, mushrooms and peppers (bell, Hungarian wax and serrano) Seasoned with Montreal Chicken Seasoning, Worcester, italian dressing. Cooked on a very hot grill until the breasts were medium rare. Served with mashed taters with sour cream and chives. It was outstanding. Hopefully we'll get enough to make this again.