There is nothing like the feeling of shooting a dove at first light on a humid Arizona morning, but sometimes, the best part of the hunt is sharing your harvest with close friends and family members. Here is a tried and true recipe, guaranteed to get you excited about that 3 a.m. wakeup.

Using filleted dove meat marinated in Italian dressing, onions, green peppers, red peppers, bacon, and corn. Then build your kabob to your tastes. Grill on the top rack (or indirectly) for 15 minutes to bring all the ingredients to temperature, then cook on the bottom rack over hot fire, quickly, for about 5 minutes. Dove meat should be rare to medium-rare for best taste. Serve with cheese-garlic toast and wild rice. Will feed 6-10 people.

Ingredients:

• 10 dove breasts – filleted off breast bone
• 2 bell peppers
• 2 red peppers
• 1 large red onion
• 4 ears of corn
• 1 pound bacon
• 2 cups Italian dressing

Instructions:

Remove dove breast from bone and quarter. Marinate in Italian dressing for 1-2 hours. Chunk cut peppers and onions. Slice corn into one-inch wide wheels. Slice bacon into 3-4 inch strips. On a skewer, alternate vegetables and dove, using bacon on both sides of meat and an onion slice by the bacon.

But the fun is, you can build them how you like. Slow cook over indirect heat for 15 minutes, then cook on hot grill, basting with Italian dressing often. Dove should be cooked rare to medium-rare.

After you try this recipe, post your comments or other recipe suggestions.