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Dove Dressing
| 8 finely diced dove breasts ½ cup chicken stock | 1 tsp poultry seasoning |
| 3 cups dry breadcrumbs | ½ cup diced onion |
| 1 tsp parsley flakes ½ cup diced celery | 1 tsp salt ½ stick of butter ½ tsp pepper |
In iron skillet with melted butter, saute doves, onions and celery 'til tender. Add remaining ingredients and toss 'til well mixed.
Dutch Oven Doves
| 12 dove breasts | 1 cup diced onions |
| 4 cups chicken stock 1 can cream of chicken soup | ½ tsp pepper |
| 1 Tbls lemon juice 1 cup sliced mushrooms | 2 cups uncooked rice |
| 2 Tbls butter | ¼ tsp pepper |
Melt butter in small dutch (4 quart) dutch oven. Brown dove breasts in butter, add onions, mushrooms and seasonings. Saute 'til vegetables are tender. Add soup, rice, lemon juice and chicken stock, simmer for 40 minutes.
Dove Appetizers
| 12 dove fillets of breast | uncooked bacon |
| Monterey Jack cheese jalapeno pepper slices | barbecue sauce |
Take a dove breast and lay flat, place one slice of pepper and piece of cheese in the center. Wrap breast tightly around cheese and pepper, then wrap breast with enough bacon to completely cover dove breast, secure with toothpick. Repeat process 'til doves are all prepared. Place in 350 degree oven and roast for about 15 minutes. Serves 4.
Shish-ka-Doves
| 24 fillets of dove breast | 24 button mushrooms |
| 2/3 cup soy sauce | 1/3 cup cooking oil |
| 1 large peeled onion | 2 sliced zucchini |
| 1/3 cup worcestershire sauce | 1 Tbls rosemary leaves |
| 2 large green peppers | 1 tsp tabasco sauce |
| 1/3 cup red wine vinegar | Marinade 2 minced garlic cloves |
Peel onion and cut l ½ inch chunks from each layer of onions. Cut bell peppers into 1 ½ inch chunks. Place all ingredients in large bowl and marinade for a couple of hours. Thread meat and Vegetables on skewers, alternating vegetables. Be sure to place an onion slice on each side of the dove meat. Barbecue on char- Broiler for 8 minutes turning and basting frequently. Serves 6.
Country Fried Dove
| 16 dove breasts | ¼ tsp pepper |
| ½ cup flour | 2 cups finely crushed |
| 1 cup milk | 1 tsp sage cracker crumbs |
| 1 tsp salt | 3 Tbls oil |
| 2 beaten eggs |
Fillets dove breasts and flatten slightly with a meat mallet. Season dove breasts with salt and pepper. Combine milk, egg and sage for egg wash. Dust fillets in flour, dip in egg wash, then dredge in cracker crumbs. In iron skillet with oil, fry over medium high heat 'til fillets are golden brown. Serves 4.
Barbecued Dove Wraps
| 12 dove fillets of breast | 1 cup barbecue sauce |
| 1 can water chestnuts | 2 tsps cajun seasoning |
| 12 slices of bacon | 1/3 cup flour |
| 1 can pineapple chunks |
In iron skillet fry bacon strips 'til limp, do not overcook. Season flour with 1 tsp cajun seasoning, dredge dove fillets in flour and brown in bacon drippings. Wrap dove fillet, chestnut pieces, and pineapple chunks with bacon slices, secure with a toothpick. Place dove wraps in a casserole dish, sprinkle with remaining cajun seasoning and pour barbecue sauce over. Bake in 350 degree oven for 25 minutes or 'til nice and brown. Great for an appetizer.
Roasted Mourning Dove
| 12 dove breasts | 1 tsp sage |
| ½ minced onion | 4 cups baked cornbread |
| 6 bacon slices | 1 tsp poultry seasoning |
| ½ minced bell pepper | 4 Tbls melted butter |
| 1 1/2 cups chicken stock | 1 tsp cajun seasoning |
| Dressing |
Mix the dressing ingredients. Make sure the dressing is very moist, using more chicken stock if necessary. Fill a shallow casserole dish half full of the dressing. Lay the dove breasts on top of the dressing with the meat side up. Place bacon strips across the dove breasts and bake at 350 degrees for one hour.
Doves in White Wine
| 12 dove breasts | 4 Tbls butter |
| 1 cup white wine | 2 Tbls cornstarch |
| 4 slices bacon, cut in chunks | ½ tsp tarragon |
| 1 cup chicken stock | 1 minced garlic clove |
| 4 chopped green onions | ¾ tsp salt |
| 1 cup sliced mushrooms | ½ tsp pepper |
In iron skillet fry bacon 'til crisp, add mushrooms and butter, saute for another five minutes. Remove from the pan. In same pan brown breasts and garlic. Place breasts in casserole dish, season with salt and pepper. Combine cornstarch with a little chicken stock to make a paste, stir into skillet with wine, herbs and chicken stock, cook over medium heat 'til sauce thickens. Add mushroom mixture, pour over breasts in casserole dish. Cover and bake at 350 degrees for 45 minutes. Serve with wild rice. Serves 6.