Dove Recipes

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.