We have the thread about hunting, now about eating... Here's mine: The day before the dove are to be eaten, submerge them in buttermilk and let them sit in the fridge. 2 hrs. before cooking, remove them from buttermilk and wrap with bacon and secure with toothpick. Douse generously with 50% teryaki and 50% Italian dressing. Marinade covered at room temp. for 2 hrs. Remove them from marinade and sprinkle lightly with seasoned salt. Toss 'em on the grill and enjoy a scrumptous treat!