Article by Bryan Dolch,
http://ironmikemag.com
You shot’em, now what? Here are 5 dove recipes I like that can get you through the season. If you have some ideas let me know and I’ll get them posted.
1. Old Stand By
- lots of dove breasts
- 1 lb bacon
- 1 jar pickled jalapeno peppers
- 1 cup soy sauce
- heavy duty foil
Drain the peppers and add the pepper juice to the soy sauce. Place the breasts in a bowl with a lid or a large zip lock bag. Once you have them in the bowl pour on the sauce mixture. Marinate by covering and refrigerating at least 3 hours. Once that have soaked place the breasts on a large sheet of foil. Put a thick layer of bacon and peppers on the breasts. Wrap up the foil and seal it off. Grill over medium heat for 25 – 30 minutes. Turn a couple of times during cooking (this is why it is important to get a good wrap and seal with the foil). Remove from the grill and let set a few minutes. Cut open the foil enjoy.
2. Braised Dove with Rice
- 10 dove breasts
- 2/3 cup packaged wild rice
- 1/2 lb mushrooms
- 4 shallots or scallions, minced
- 1 stalk celery, chopped
- 1 1/2 cups chicken broth
- juice of 1/2 lemon
- 3 tbsp butter
- 1/2 tsp tarragon
- 1/2 cup dry vermouth or white wine
- salt and pepper
Skin and clean the dove breasts. Rub each breast with lemon juice, then salt and pepper to taste. Sauté the shallots or scallions, celery, and mushrooms lightly in the butter. Place rice on the bottom of a casserole dish. Lay in the dove breasts and add the rest of the ingredients. Cover and bake at 350 degrees for 1 & 1/2 to 1 & 3/4 hours.
3. Dove Enchiladas
- 8 Whole dove breasts; boned and coarsely chopped
- 3/4 c Onion; chopped
- 2 cl Garlic; minced
- 2 tb Vegetable oil
- 2 10-ounce cans enchilada sauce
- 8 Corn tortillas
- 2 tb + 2 tspns ripe olives, chopped
- 1 c (4 ounces) Cheddar cheese, shredded
- Whole ripe olives
Saute dove, onion, nd garlic in oil until dove is browned; set aside. Warm enchilada sauce in a skillet; remove from heat. Place tortillas, one at a time, in sauce. Let stand 1 minute or just until tortillas are softened. Set remaining sauce aside. Spoon dove mixture evenly over each tortilla; sprinkle each with 1 teaspoon chopped olives and 1 tablespoon cheese. Roll up tortillas, and place in a lightly greased 13″ x 9″ x 2″ baking dish, seam side down. Pour remaining sauce over tortillas; bake at 350 degrees F for 15 minutes. Top with remaining cheese, and bake an additional 5 minutes. Garnish with olives. Makes 4 servings.
4. Dove Gumbo
- 20 dove breasts
- 2 cups Shrimp
- 2 cups chopped okra
- 1 cup chopped celery
- 2 (16 oz.) cans tomatoes
- 1 large onion, chopped
- 1 clove garlic, minced
- 1/2 bell pepper, chopped
- 2 cups uncooked rice Tony’s creole seasoning
- Tony’s gumbo file’
- Salt
Pressure dove breasts until meat separates from bone. Saute celery, bell pepper, onion and garlic. Place deboned dove, vegetables, okra and tomatoes in large pot and add enough water to cover. Bring to boil slowly. Season to taste. Cook approximately 1 1/2 hours covered. Add Shrimp and rice and let cook until rice is tender.
5. Louisiana Style
- 8 doves
- 1 stick melted butter & some to rub on doves inside and out.
- 2-3 cups cooked rice
- seasoning salt and pepper to taste
- 1 tsp ground sage
- 1 tsp onion salt
- 1/4 tsp cayenne pepper
- 1 stick sweet butter
- 4 cups white wine
- 3 ounces brandy
- 2 tsp cornstarch; dissolved in 1/4 cup cold water
Rub doves inside and out with butter, then season with seasoning salt and pepper. Mix rice with melted butter, sage, onion salt, and cayenne. Stuff birds with rice mixture. Melt sweet butter in a large pot, and sauté the birds until brown. Add wine and brandy. Cover and simmer slowly for 1 hour. Add dissolved cornstarch to thicken pan juices.
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