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Dove Season Recipes

Dove Season Recipes

AUBURN, Ala. – With dove season in full swing, hunters are going to be looking for ways to cook these game birds. These recipes are delicious ways to cook your doves this hunting season.

Dove Stew

Ingredients

4 dove breasts per person

Buttermilk

Flour ½ cup butter or margarine

1 small onion, minced

1 teaspoon seasoned salt

¼ teaspoon of leaf thyme

¼ teaspoon white pepper

Water

Burgundy wine (optional)

Hot cooked rice

Directions

Puncture the dove breasts several times and soak in buttermilk overnight. Drain and dry thoroughly. Coat breasts with flour. Fry in butter or margarine, not oil. Add the onion, salt, thyme and pepper; cover with water. Cover the pan and simmer until tender, about 30 to 45 minutes. Add wine. If necessary thicken the sauce with flour. Serve over rice.

Dove Supreme

 Ingredients

12 dove breasts

Flour

Vegetable oil

2 cans beef consommé

1 carrot, chopped fine

3 stalks celery, chopped fine

1 medium onion, chopped fine

¼ cup cooking sherry

¼ cup flour

Hot cooked brown rice

Sautéed mushrooms

Directions

Flour the dove breasts and brown in hot oil. Drain well. Place in a 2 quart casserole dish. Pour consommé in a saucepan. Stir in carrot, celery, onion and sherry and heat. Thicken with flour to the consistency of gravy, but avoid getting it too thick. Pour gravy over dove breasts. Cover casserole and heat in 325 degree F oven for one hour. Serve with brown rice and mushrooms. Serves 6.

Dove Pie     

 Ingredients

6 doves, cleaned and split

1 quart water

1 small bunch of parsley, chopped

3 whole cloves

1 onion, chopped

2 tablespoons butter or margarine

Salt and pepper, to taste

Pie pastry

Directions

Cover doves with water; add onion, parsley and cloves. Cook until tender, about 15 minutes. Remove doves and skim liquid. Thicken liquid with paste made of  flour and margarine. Season with salt and pepper. Remove from heat. Line a baking dish with pastry. Place cooked birds in dish. Cover with gravy. Top with pastry. Bake at 350 degree F for one hour or until crust is brown. Serves 4.

All of these recipes and more can be found in Cooking Alabama’s Wild Game cookbook, a publication of the Alabama Cooperative Extension System.

Featured Image: Gitanna/shutterstock.com

About Justin Miller