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Tasty Dove Recipes
Posted on 9/25/12 at 10:39 am
Posted on 9/25/12 at 10:39 am
Got some leftover doves in the freezer from a shoot from about 2 weeks ago. I have a date coming over and I'd like to cook them but need suggestions as to how. I cooked about 10 or so the monday after the saturday shoot just marinating them in Dale's sauce and wrapping them in bacon. That was pretty good (need to cut Dale's sauce with more water next time) but I'd like to know if y'all have any favorite recipes. TIA.
4
Posted on 9/25/12 at 10:44 am to gatorhata9
CREAMY BAKED DOVE BREASTS
(you can substitute quail,chicken or turkey breast)
12 to 16 dove breasts
1/2 c. chopped onion
2 tbsp. oil or butter
3/4 c. chopped celery
1 c. sliced mushrooms
1 tbsp. steak sauce
1/2 tsp. thyme
1/2 tsp. basil
1 1/2 c. light cream
Wild rice, cooked
Place dove breasts in a single layer in a shallow, buttered baking dish.
In a frying pan, cook onion, celery and mushrooms in oil or butter. Add herbs, steak sauce and cream. Bring to boiling point. Pour the mixture over the doves. Cover the dish and place in a preheated 350 degree oven for 1 hour.
Remove the dish from oven and turn the breasts twice in the sauce during baking time. Place doves on platter with wild rice and spoon sauce over rice and doves.
(you can substitute quail,chicken or turkey breast)
12 to 16 dove breasts
1/2 c. chopped onion
2 tbsp. oil or butter
3/4 c. chopped celery
1 c. sliced mushrooms
1 tbsp. steak sauce
1/2 tsp. thyme
1/2 tsp. basil
1 1/2 c. light cream
Wild rice, cooked
Place dove breasts in a single layer in a shallow, buttered baking dish.
In a frying pan, cook onion, celery and mushrooms in oil or butter. Add herbs, steak sauce and cream. Bring to boiling point. Pour the mixture over the doves. Cover the dish and place in a preheated 350 degree oven for 1 hour.
Remove the dish from oven and turn the breasts twice in the sauce during baking time. Place doves on platter with wild rice and spoon sauce over rice and doves.
Posted on 9/25/12 at 10:45 am to gatorhata9
Lose the Dales.
Fillet the meat off the bone. Smack with a meat hammer a few times. Season with Paul P's blackened steak magic. Put a little olive erl or butter in a skillet and sear about a minute and a half per side. Eat as is or use as a topping on a blue cheese salad.
Fillet and smack as mentioned above. Dredge in seasoned flour and pan fry in bacon drippings.
Brine or marinate. Fillet off bone and use on shish k bobs.
Cook them down in a gravy. Recipe called "Dutch Oven Doves" in the recipe book.
Dutch Oven Doves
15 or so breasted doves
1 great big yeller onion, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
8 oz bag of cut baby carrots
8 oz of button mushrooms, cut in half
2 cloves garlic, chopped
1 bunch parsley, chopped
2 cups or so of all purpose flour
1 cup bacon drippings
3 cups chicken stock
3 cups water (or 6 cups stock and skip the water)
1 8oz can of diced tomatoes
salt
pepper
basil
Heat bacon drippings in a #12 dutch oven. Season flour, dredge doves and brown for 4-5 minutes. Set dove aside. Add enough of the remaining flour and make a roux. Hit it with the onions and garlic when the roux is a lite chocolate color. When the onions caramelize add the parsley, celery and peppers and cook till tender. Stir in the chicken stock/water, mushrooms, tomatoes, and carrots. Return the doves and push down to the bottom, breast up.
Lid the dutch oven and cook at 250 for 4-6 hours. I usually build it around noon, go sit a stand or play a round of golf, come in and eat it. Serve over rice. Sop w/ cat heads.
Fillet the meat off the bone. Smack with a meat hammer a few times. Season with Paul P's blackened steak magic. Put a little olive erl or butter in a skillet and sear about a minute and a half per side. Eat as is or use as a topping on a blue cheese salad.
Fillet and smack as mentioned above. Dredge in seasoned flour and pan fry in bacon drippings.
Brine or marinate. Fillet off bone and use on shish k bobs.
Cook them down in a gravy. Recipe called "Dutch Oven Doves" in the recipe book.
Dutch Oven Doves
15 or so breasted doves
1 great big yeller onion, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
8 oz bag of cut baby carrots
8 oz of button mushrooms, cut in half
2 cloves garlic, chopped
1 bunch parsley, chopped
2 cups or so of all purpose flour
1 cup bacon drippings
3 cups chicken stock
3 cups water (or 6 cups stock and skip the water)
1 8oz can of diced tomatoes
salt
pepper
basil
Heat bacon drippings in a #12 dutch oven. Season flour, dredge doves and brown for 4-5 minutes. Set dove aside. Add enough of the remaining flour and make a roux. Hit it with the onions and garlic when the roux is a lite chocolate color. When the onions caramelize add the parsley, celery and peppers and cook till tender. Stir in the chicken stock/water, mushrooms, tomatoes, and carrots. Return the doves and push down to the bottom, breast up.
Lid the dutch oven and cook at 250 for 4-6 hours. I usually build it around noon, go sit a stand or play a round of golf, come in and eat it. Serve over rice. Sop w/ cat heads.
This post was edited on 9/25/12 at 10:54 am
Posted on 9/25/12 at 10:49 am to gatorhata9
quote:Similar, but breast them out, no bones, 2 filets per dove. 1 jar sliced jalapenos. Season, then pour Jalapeno jar liquid on dove filets and marinate for an hour (or less).
just marinating them in Dale's sauce and wrapping them in bacon.
Take 1 dove filet, 1 Jalapeno slice and 1/2 piece of bacon, roll then toothpick. Hot fire, cook until bacon is ready. Bon Appetite.
This post was edited on 9/25/12 at 10:54 am
Posted on 9/25/12 at 10:50 am to Count Chocula
quote:
Similar, but breast then out, no bones, 2 filets per dove. 1 jar sliced jalapenos. Season, then pour Jalapeno jar liquid on dove filets and marinate for an hour (or less).
Take 1 dove filet, 1 Jalapeno slice and 1/2 piece of bacon, roll then toothpick. Hot for, cook until bacon is ready. Bon Appetite.
This is how I want to do it but the date says she doesn't like anything spicy.
Posted on 9/25/12 at 10:53 am to gatorhata9
quote:If this is the case, do not soak filets in the Jalapeno liquid.
This is how I want to do it but the date says she doesn't like anything spicy
It will not be overly spicy in you just do the Jalapeno slice and skip the marinating.
Posted on 9/25/12 at 10:55 am to gatorhata9
quote:
the date says she doesn't like anything spicy
do your Doves how you want, grill a chicken breast for the girl.
Posted on 9/25/12 at 11:01 am to Tommy Patel
quote:Better yet, find a better date
grill a chicken breast for the girl.
Posted on 9/25/12 at 11:07 am to Count Chocula
quote:
Better yet, find a better date
Done.
Posted on 9/25/12 at 11:08 am to gatorhata9
quote:What did you do with the old one?
Done.
Posted on 9/25/12 at 11:12 am to Count Chocula
quote:
What did you do with the old one?
Told her to kick rocks.
Posted on 9/25/12 at 11:12 am to gatorhata9
Hadnt heard that one in a while...
Posted on 9/25/12 at 12:12 pm to Count Chocula
But seriously I might try the jalapeño recipe without marinating the birds in the sauce. A little tang but not enough to turn her off 
Posted on 9/25/12 at 12:18 pm to LSUballs
My wife does something similar to this except she uses beef stock, sherry, and grape jelly. Best I've ever had.
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