Does anybody have a good dove recipe that is not your normal jalapeno, cream cheese, wrapped with bacon and grilled?

I usually make gumbo.

https://www.texasmonthly.com/food/dove/

12 whole doves, plucked and gutted
1 cup buttermilk
2 cups all-purpose flour
3 tablespoons unsalted butter
4 tablespoons honey
4 garlic cloves, finely chopped
3 tablespoons hot sauce
4 thinly slice jalapenos
1/4 cup fresh herb leaves, such as parsley or marjoram
kosher salt and freshly ground black pepper
oil or lard, for frying

What to do:

Halve the birds, effectively removing the breastbone.
Soak the halves in buttermilk for 6 to 12 hours in the refrigerator.
Remove the birds from the buttermilk, season well with salt and pepper, and dip in flour.
Shake off the excess flour and refrigerate them for at least half an hour.
Heat a few inches of oil to 375 degrees in a fryer or large pot.
Melt the butter, then combine it with honey, garlic and hot sauce in a large bowl.
Fry the birds in batches until golden brown and crisp, approximately 3 or 4 minutes.
Drain on a paper towels.
Toss the fried birds with the melted butter mixture, add the jalapeos and herbs.

This recipe has become popular on this site. I tried it and it was awesome.

Dove recipe

salt, pepper, flowered and fried is pretty hard to beat.

Tons of options with dove but I still prefer mine bacon wrapped and grilled. But I only wrap mine with a half piece of thin center cut bacon, throw a quarter of a serrano in there, and season lightly with Tony's. No cream cheese. I don't like it when they are overwhelmed with bacon and cheese.

I could eat a hunnerd of em like that.

id bet any of these are good
https://honest-food.net/wild-game/dove-pigeon-recipes/

salt and pepper and hot fire. easy peasy.

Making me hungry.....to bad the hurricane carried off our doves this year!

Marinade in 1/2 Italian dressing 1/2 worchestshire sauce 4 hours minimum

Then, bacon wrap with a jalapeo with options of:

Pineapple slice
Cream cheese
Onion

Inside or putting them on a kabob next to:

Mushrooms, bell peppers, and onions

ttha_aggie_09 said:

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Marinade in 1/2 Italian dressing 1/2 worchestshire sauce 4 hours minimum

Then, bacon wrap with a jalapeo with options of:

Pineapple slice
Cream cheese
Onion

Inside or putting them on a kabob next to:

Mushrooms, bell peppers, and onions

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why even cook dove then?

I use the same marinade for a lot of things. It's awesome!

It's night and day difference between no marinade vs marinaded dove. Try it... it will not disappoint.

Breast out, wrap with bacon, dredge in flour and fry. Serve over fresh biscuits with gravy.

ought1ag said:

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salt, pepper, flowered and fried is pretty hard to beat.

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What kind of flowers do you recommend?

Made this tonight with one small change... I sous vide the birds for 6 hours at 85*C in olive oil, Rosemary, basil, salt and pepper until they were just about ready to fall apart.

30 dove breasts
1 cup all-purpose flour
salt and freshly ground black pepper
2 small onions (diced)
2-3 carrots (peeled, diced)
2-3 stalks celery (diced)
4 cloves garlic (minced)
2 tablespoon tomato paste
1.5 cup white wine
4 cups chicken stock
2 sprig fresh rosemary
6 sprigs fresh thyme

Season flour, flour doves, brown. Remove from pan.
Add olive oil, onion, celery, carrot, cook until onion translucent. Add herbs, garlic and tomato paste. Cook a minute or two until fragrant.
Deglaze pan with wine. Add chicken stock. Add doves back in. Simmer 45 min-1 hour. Add flour a tbsp at a time for thicker stew until desired thickness is reached.

1 cup polenta
3 cup chicken stock
cup heavy cream
pinch salt
1 cup shredded asiago cheese

Additional cheese for table

Bring liquid and salt to a boil. Stir in polenta. Reduce heat and cook for about 20 minutes or so or until creamy. Stir occasionally with a wooden spoon. Stir in cup shredded asiago cheese just before removing from heat.

OMG that looks good.

Quote:

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85*C

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You know I don't speak Spanish, Baxter

That looks amazing though.

I like it over the polenta as suggested but also good over jasmin rice, pappardelle pasta, over plain old mashed potatoes as a really flavorful gravy or even just sopped up with toasted French bread.

Went on an Argentina dove hunt a couple months back. They prepared dove at the lodge every way you could imagine. One of my favorites was Dove Stroganoff. Awesome.