12 doves Kosher salt 3 tablespoons olive oil 12 bay leaves 12 to 24 sage leaves 2 sprigs rosemary, cut into short lengths About 1/4 cup melted bacon fat, butter or duck fat Spanish smoked paprika Freshly ground black pepper Coat the doves with olive oil and salt them well. Stuff each cavity with sage, rosemary and a bay leaf. Get your grill hot…