Dove Recipes

15 mourning dove breasts
1/2 cup yellow mustard
2 tablespoons agave nectar
1 ounce tequila
2-4 habanero chiles
2 tablespoons minced ginger
1 tablespoon minced garlic
2 green onions, chopped
1 tablespoon curry powder
1 tablespoon coriander
1 tablespoon ground cumin
2 tablespoons Mexican oregano
3 tablespoons black pepper
2 tablespoons kosher salt
1 lime
4 tablespoons chopped fresh cilantro

Brine dove breasts 8-12 hours in light saltwater solution. Pour off brine, pat dry doves and place in large bowl. Prepare medium-hot grill. Combine remaining ingredients except lime and cilantro in blender or food processor. Pour mixture over doves to coat.

Grill doves 4 minutes per side or until medium-rare (125 degrees with meat thermometer). Remove and cool 3 minutes. Squeeze lime over doves in large bowl; toss with cilantro. Serve immediately.

September is dove season, and it’s still warm enough to crave fresh shrimp and garden veggies!  This combination is delicious and celebrates the bounty of sky, land and water at the dinner table.

15 dove breasts fileted from the breast bone
10-15 large shrimp cut into halves
3-4 fresh jalapenos
2 tablespoons of minced garlic
1 medium red onion halved and sliced into half rings
1 cup of fresh mushrooms
Salt and pepper
1 package of cream cheese
1 ½ cup of chicken broth
2 tablespoons of olive oil
6-8 strips of thin sliced bacon
1 package of egg noodles

Fry the bacon until crispy and set aside to cool.  Crumble into pieces once cooled.

Add dove breast filets and shrimp pieces to the skillet and sauté in drippings for 3-4 minutes until fully cooked. Remove the doves and shrimp and set aside.

Add the olive oil, onion, garlic, jalapenos and mushrooms to the skillet; sauté the mixture until the onions become opaque. Add bacon crumbles and cook for 1 minute.  Add cream cheese and chicken broth to the veggie mixture, sprinkling salt and pepper to taste. Cook for about 5 minutes until the mixture becomes smooth and creamy, stirring often.

Prepare the noodles and drain. Put the sauce and veggies on top of a mound of hot cooked noodles and sprinkle with cooked dove filets and shrimp.

Serve with a fresh green salad and fresh picked fried okra.

15 dove breasts
1 pound peppered bacon
2 medium onions, quartered
1 can pineapple chunks
Wooden skewers, soaked in water

Basting Sauce:
½ cup butter
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic granules
½ teaspoon dried chipotle peppers
¼ teaspoon ground cloves

Melt butter in small pan. Add spices and stir until mixed well. Set aside but keep warm. Wrap bacon around each dove breast and place on skewer. Add a slice of onion, zucchini and pineapple to the skewer. Repeat the process until skewer is full. Brush the finished skewers with basting sauce and cook on indirect heat over a hot charcoal grill, basting every five minutes. The kebabs should take about 20 minutes to cook. Be careful no to overcook the dove breasts.

6 to 8 doves, plucked and drawn
1 cup tomato-based salsa
1 tablespoon brown sugar
Flour
Salt and pepper to taste
Cooking oil
Water

Salt and pepper birds and coat with flour inside and out. Heat an inch of cooking oil in the skilled. Brown the birds and set aside to drain. Pour off most of the oil and deglaze the skillet with a little water. Add the salsa and brown sugar. Cook, stirring constantly, for about 5 minutes. Put the birds in the skillet and spoon salsa over the top. Add water until the birds are almost covered. Bring to a boil, cover and reduce to simmer for 90 minutes, periodically stirring and turning the birds. Serve with white rice and corn tortillas.

8 dove breasts, bone out
1 lb. bacon, sliced
1½ cups heavy cream
3 egg yolks
1 teaspoon paprika
Salt and pepper to taste

Cook bacon in a large skillet until crisp. Drain on paper towels. Reserve 3 tablespoons bacon drippings to the side. Sauté dove breasts in bacon drippings left in the skillet until browned. Set aside and drain remaining drippings. Beat egg yolks with cream and 3 tablespoons reserved drippings. Pour mixture back in cooled skillet and cook over low heat to thicken, stirring constantly and making sure mixture does not boil. Place dove breasts over bacon, cover with egg mixture and sprinkle paprika, salt and pepper over top before serving.

1 cup rice (uncooked)
3 tablespoons butter
6 dove breasts
Lemon juice
½ teaspoon rosemary, crumbled
8 small white onions, sliced
½ lb. mushrooms, sliced
1 cup chicken broth
1 cup Madeira wine

Sauté rice in butter until it browns. Set in the bottom of a casserole dish. Rub dove breasts with lemon juice, salt and pepper, then rosemary. Place dove on the rice and surround with onions and mushrooms. Pour broth and Madeira over the doves, cover and simmer in an oven at 350 degrees for 40 minutes.