How would you cook this game bird??? What is your favorite if any??? What type of side dishes go well with dove meat??? Thanks for the answers and details... TimWhat are some great recipes for dove breast??? In your opinion,what would be some of the best recipes?
I've got quite a few for you.
Appetizer
~Dove Breasts in Cream Sauce~
Ingredients:
15 dove breasts
Salt %26amp; pepper
1 rib celery, quartered
2 slices onion
1/2 c. water
2 T. butter, melted
2 T. flour
1 c. milk, warm
1/2 c. broth from doves
1/2 t. Worcestershire sauce
Garlic salt
Seasoned salt
Paprika
Pinch of dry mustard
Pinch thyme
1 T. dried green parsley
1 (3-ounce) can sliced mushrooms, drained
Directions:
1. Cook dove breasts, which have been salted and peppered, in a pressure cooker with celery, onion and water for 15 minutes. (Dove can be cooked in covered casserole, breast side down, with same seasonings and 1/2 inch water in 325 oven for 1 1/2 to 2 hours.)
2. Let dove cool in liquid.
3. Make cream sauce by combining melted butter and flour in heavy saucepan, stirring 1 minute.
4. Add milk and dove broth and stir until thickened.
5. Add Worcestershire sauce, generous sprinklings of garlic salt, seasoned salt, paprika, mustard, thyme and parsley.
6. Remove dove from bone and cut into bite-size pieces.
7. Stir into cream sauce.
8. Add mushrooms.
9. If a thinner sauce is desired, add more dove broth.
10. Serve from chafing dish on Melba rounds or thin-sliced toast squares.
Notes: This dish also makes a nice luncheon entree served on toast points. Wild duck can be substituted for the dove.
Serves 15.
~Doves in Orange Sauce~
Ingredients:
12 doves, cleaned and rinsed
4 T. butter
1 1/2 t. salt
2 c. orange juice
Directions:
1. Brown doves in butter in heavy skillet.
2. Add salt and orange juice.
3. Cover tightly and bake in preheated 325 degree F. oven about 1 1/2 hours.
Serves 6-8
~Delicious Baked Dove~
Ingredients:
18 doves
2 T. butter
2 T. cooking oil
Salt %26amp; pepper
1/8 t. garlic salt
Juice and grated rind of 1/2 lemon
2 t. liquid smoke
1 T. Worcestershire sauce
4 strips of bacon
1/4 c. sherry wine
1/4 c. water
Directions:
1. Brown doves in a mixture of butter and oil; salt and pepper liberally while browning.
2. Remove doves to a baking dish.
3. Sprinkle with garlic salt, lemon juice and rind, liquid smoke, Worcestershire sauce and more salt and pepper.
4. Vover the doves with bacon.
5. Deglaze the skillet in which the doves were browned with the sherry and water.
6. Pour over doves.
7. Cover and bake in a preheated 325 degree F. oven for 1 1/2 hours.
Serves 6
~Smothered Dove~
Ingredients:
12 doves
6 T. butter
3 T. flour
2 c. chicken broth
1/2 c. sherry wine
Salt %26amp; pepper to taste.
Directions:
1. Brown doves in havy skillet or Dutch oven in melted butter.
2. Remove doves to baking dis, breasts down.
3. Add flour to skillet and stir well.
4. Slowly add chicken broth, sherry, salt and pepper; blend well and pour over doves.
5. Cover baking dish and bake in preheated 350 degree F. oven at least 1 hour.
6. Serve over cooked rice.
Serves 4
~Fried Dove~
1. Sprinkle dove pieces liberally with seasoned salt.
2. Soak over night in a mixture of 1 egg beaten with 1/2 c. milk.
3. Drain, dip in pancake flour and fry in deep fat (375 degrees) for about 10 minutes.
~Sauce for Wild Game~
Ingredients:
1 pint cider vinegar
Juice of 3 lemons
1 oz. black pepper
10 ounces Worcestershire sauce
5 ounces Louisiana hot sauce
1 oz. soy sauce
2 T. salt
2 T. sugar
Directions:
Combine all ingredients and refrigerate. The is a fantastic marinade for any wild game or meat. Keeps indefinitely. Makes 1 quart.
Tart or sweet and sour fruit is the best garnish or accompaniment for game. Use such jellies as currant, gooseberry, sour plum or apple.
Wild rice is always good as a side dish w/the above Sauce.
We like cooked black beans hot adding purple onions and Monterray Jack cheese.
Best wishes and Good Luck!What are some great recipes for dove breast??? In your opinion,what would be some of the best recipes?
4 ounces bacon, diced
1 ounce butter (30 g)
4 pigeons or 2 wood pigeons
4 medium onions, skinned and chopped
4 medium carrots, peeled and chopped
1 bay leaf
2 teaspoons chopped fresh parsley
1/4 teaspoon dried thyme
salt %26amp; freshly ground black pepper
1 ounce flour
300 ml meat stock
100 ml red wine
method
1. Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
2. Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
3. Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
4. Serve with red currant jelly.
Dove with Peas, Bologna Style Piccioni in umido
4 dove breasts
8 slices fatty prosciutto crudo, pancetta or other slices of quality pig fat
10 sage leaves
1 bay leaf
3 cloves
Salt and pepper
1 small glass vinegar
1 large glass dry wine, red or white
1 cup (that's two glasses) stock, chicken if possible
2 cups green peas
1 onion
A little butter and oil
1 lemon
Stale bread
Stuff a few sage leaves inside the breasts after cutting butterfly style.
.
Place a few sage leaves on the skin and wrap with the ham, prosciutto, pancetta or bacon slices. Do not be afraid, it is really easy as the ham will stick to the meat.
Heat a little butter with a tablespoon olive oil in a large, heavy pot with a tight-fitting lid.
Fry the onions gently until they become soft. Do not let them turn brown at this stage.
With your hands or kitchen tongs, delicately place the dove in the pot for their last voyage, making sure not to tear the ham
Add three cloves...
... and one bay leaf crushed in tiny pieces.
Let the dove roast on one side ...
... then turn them around with care.
When the dove is nicely browned all over,add a small glass of fine vinegar goes into the pot ...
... followed by a large glass of dry red or white wine. After the long simmering there will not be very much left of the wine apart from some sweetness and tartness, so the color of the wine does not make a huge difference. The vinegar apparently evaporates during the cooking and what seems like an unwieldly large quantity is barely perceptible on the tongue when you serve the dish.
Let the liquid boil and the alcohol evaporates over high heat...
... then add a cup of hot stock. Season with salt and pepper.
Cover and simmer over low heat for 30 minutes or so
First we will remove the dove from the sauce to avoid overcooking them while the peas cook. Prepare a flat dish and kitchen tongs.
Reserve the dove and cover to keep warm.
Pour the peas into the stock (about 500 grams of peas here).
Mix well.
Simmer well-covered for about 20 minutes or until the peas are no longer floury.
Cut your stale bread into slices and toast them. What we need is really hard bread that will not turn into a mush when dipped into the sauce. You could also fry one-day-old bread slices in some oil or let it dry for a half an hour in a 70掳C oven. Lay the bread in the serving dish.
Carefully place the peas and cooking liquid over the bread with the ladle
Continue until you either run out of peas or your dish is filled up.
On this green bed lay the dove for a short rest. Sprinkle a little lemon juice on top
Wherever did you get dove breast?!?
I imagine you can use any recipe you can find for pheasants, just make sure you adjust the amounts for the size of the dove. Try allrecipes.com, they have all kinds of recipes.
Try wrapping each breast in a strip of bacon and a quarter of jalepeno (use a tooth pick to hold it) then letting it marinate in a honey bbq sauce for 3 or 4 hours, then grill it.
Delicious!
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