But have you ever considered dove for dinner? These tender, flavorful birds are a delicious and often overlooked option for creating memorable, savory meals. Whether you’re looking for quick weeknight dinners or impressive dishes to share, our roundup of 18 delightful dove recipes has something to inspire every home cook. Get ready to discover new favorites that will have everyone asking for seconds!
Pan-Seared Dove Breasts with Rosemary and Garlic
Nestled in the heart of autumn’s bounty, pan-seared dove breasts emerge as a sophisticated yet approachable wild game delicacy, offering a tender, richly flavored experience that marries rustic charm with culinary refinement. Glistening with aromatic rosemary and garlic, these petite cuts transform into an elegant centerpiece, perfect for intimate dinners or celebratory gatherings that call for something uniquely memorable.
Ingredients
For the dove breasts:
– 8 dove breasts, skin-on
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
For the aromatics:
– 2 sprigs fresh rosemary
– 3 cloves garlic, thinly sliced
For finishing:
– 2 tablespoons unsalted butter
– 1 tablespoon fresh lemon juice
Instructions
1. Pat the dove breasts completely dry with paper towels to ensure a crisp sear.
2. Season both sides of the dove breasts evenly with kosher salt and black pepper.
3. Heat olive oil in a heavy skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the dove breasts skin-side down in the hot skillet, pressing gently with a spatula for full contact.
5. Sear without moving for 3-4 minutes until the skin is golden brown and crispy.
6. Flip the breasts using tongs and cook for 2 minutes on the other side for medium-rare doneness.
7. Add the rosemary sprigs and sliced garlic to the skillet around the dove breasts.
8. Cook for 1 minute until the garlic is fragrant but not browned.
9. Reduce heat to low and add unsalted butter to the skillet, tilting to melt.
10. Spoon the butter continuously over the dove breasts for 30 seconds to baste them.
11. Remove the skillet from heat and drizzle fresh lemon juice over the dove breasts.
12. Transfer the dove breasts to a cutting board and let rest for 5 minutes before slicing.
Gracefully resting after their quick sear, these dove breasts reveal a succulent, pink interior that contrasts beautifully with the crackling skin, while the rosemary and garlic infuse each bite with earthy, aromatic depth. Serve them sliced over creamy polenta or alongside roasted root vegetables to highlight their delicate game flavor, making for a truly memorable plate that celebrates seasonal sophistication.
Grilled Dove with Lemon Herb Marinade
Beneath the golden glow of autumn skies, few dishes capture the essence of seasonal elegance quite like grilled dove, elevated by a vibrant lemon herb marinade that tenderizes and imparts a refreshing zest. This recipe transforms the delicate game bird into a succulent centerpiece, perfect for intimate gatherings or a sophisticated weeknight dinner. With careful preparation and thoughtful grilling techniques, each bite offers a harmonious balance of citrus brightness and earthy herbs.
Ingredients
For the marinade:
– 4 whole doves, cleaned and patted dry
– 1/4 cup extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
For grilling:
– 1 lemon, sliced into 1/4-inch rounds
– 2 tbsp olive oil for brushing
Instructions
1. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined.
2. Place 4 whole cleaned doves in a large resealable plastic bag and pour the marinade over them, ensuring each bird is evenly coated.
3. Seal the bag tightly, removing excess air, and refrigerate for at least 2 hours or up to 4 hours to allow the flavors to penetrate and tenderize the meat.
4. Preheat an outdoor grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
5. Remove the doves from the marinade, letting excess drip off, and discard the used marinade.
6. Brush the doves lightly with 2 tbsp olive oil to promote even browning and prevent drying during grilling.
7. Place the doves breast-side down on the preheated grill and cook for 5-6 minutes until grill marks appear and the skin is golden brown.
8. Flip the doves carefully using tongs and grill for another 5-6 minutes on the other side until the internal temperature reaches 165°F when measured with a meat thermometer.
9. During the last 2 minutes of grilling, add 1 lemon sliced into rounds to the grill, cooking until lightly charred and softened.
10. Transfer the grilled doves and lemon slices to a serving platter and let rest for 5 minutes before serving to allow juices to redistribute.
Succulent and aromatic, the grilled dove boasts a crisp, herb-infused exterior giving way to tender, juicy meat with a bright citrus undertone. Serve alongside the charred lemon slices for a squeeze of extra zest, or pair with a wild rice pilaf and roasted autumn vegetables to complement its rustic elegance.
Dove and Wild Rice Casserole
Fusing the earthy richness of wild rice with the delicate, gamey notes of dove, this casserole offers a sophisticated twist on comfort food that celebrates autumn’s bounty. Perfectly balanced and deeply satisfying, it transforms humble ingredients into an elegant centerpiece for any gathering.
Ingredients
For the dove and rice base:
– 4 dove breasts, deboned and diced
– 1 cup wild rice, rinsed
– 2 cups chicken broth
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
For the creamy sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp fresh thyme leaves
– 1/2 tsp black pepper
– 1/4 tsp salt
For the topping:
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add chopped onion and sauté for 4-5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add diced dove breasts and cook for 3-4 minutes until lightly browned.
6. Pour in rinsed wild rice and chicken broth, then bring to a simmer.
7. Cover the skillet and transfer it to the preheated oven.
8. Bake for 45 minutes until the rice is tender and has absorbed most of the liquid.
9. Remove the skillet from the oven and stir in heavy cream, Parmesan cheese, thyme, pepper, and salt.
10. In a small bowl, combine panko breadcrumbs with melted butter.
11. Sprinkle the buttered breadcrumbs evenly over the casserole mixture.
12. Return the skillet to the oven and bake uncovered for 15-20 minutes until the topping is golden brown and crispy.
13. Let the casserole rest for 5 minutes before serving.
Keenly layered textures define this dish, from the creamy wild rice base to the crisp panko topping. The dove contributes a subtle gaminess that pairs beautifully with the nutty rice and rich Parmesan sauce. For an elegant presentation, serve individual portions in rustic ceramic bowls garnished with fresh thyme sprigs.
Stuffed Dove with Mushroom and Bacon
Perfectly plump dove breasts, when expertly stuffed with earthy mushrooms and smoky bacon, transform into an elegant autumn entrée that celebrates the season’s bounty. This sophisticated dish combines rich, savory flavors with a tender, gamey texture that is sure to impress at any dinner gathering.
Ingredients
For the stuffing:
– 4 slices thick-cut bacon, diced
– 1 cup finely chopped cremini mushrooms
– 2 tbsp unsalted butter
– 1/4 cup finely diced shallots
– 1 tsp fresh thyme leaves
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
For the doves:
– 4 whole doves, cleaned and patted dry
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Cook the diced bacon in a skillet over medium heat for 5-7 minutes until crispy, then transfer to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet.
3. Add the butter to the skillet with the reserved bacon fat and melt over medium heat.
4. Sauté the shallots for 2-3 minutes until translucent and fragrant.
5. Add the chopped mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
6. Stir in the fresh thyme, salt, and pepper, then remove from heat and mix in the cooked bacon; let the stuffing cool completely before handling.
7. Carefully loosen the skin on each dove breast to create a pocket, being cautious not to tear the skin.
8. Evenly divide the cooled stuffing mixture among the four doves, gently pressing it into the pockets under the skin.
9. Rub the outside of each dove with olive oil and season with salt and pepper.
10. Place the stuffed doves breast-side up in a roasting pan and roast in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F and the skin is golden brown.
11. Remove from the oven and let the doves rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and rich, the crispy bacon and earthy mushrooms complement the delicate, gamey flavor of the dove perfectly. Serve each stuffed dove atop a bed of creamy polenta or alongside roasted root vegetables for a complete autumn feast that highlights the harmonious blend of textures and flavors.
Spicy Dove Tacos with Fresh Salsa
Wondering how to elevate your taco game with something truly unique and sophisticated? These spicy dove tacos offer a delightful departure from the ordinary, featuring tender, gamey meat paired with a vibrant fresh salsa that sings with brightness. Perfect for those seeking to impress at dinner parties or simply indulge in a gourmet weeknight meal.
Ingredients
For the dove marinade:
– 1 lb dove breasts, cleaned
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– Salt to taste
For the fresh salsa:
– 2 medium tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 2 tbsp cilantro, chopped
– 1 tbsp lime juice
– Salt to taste
For assembly:
– 8 small corn tortillas
– 1/2 cup cotija cheese, crumbled
– Lime wedges for serving
Instructions
1. In a bowl, combine dove breasts with olive oil, chili powder, cumin, cayenne pepper, and salt, ensuring each piece is evenly coated; marinate for 30 minutes at room temperature to enhance flavor penetration.
2. Preheat a skillet over medium-high heat until it reaches 375°F, then add the marinated dove breasts and cook for 3-4 minutes per side until browned and cooked through, using a meat thermometer to ensure an internal temperature of 165°F for food safety.
3. Remove the dove from the skillet and let it rest for 5 minutes on a cutting board to allow juices to redistribute, then slice into thin strips.
4. In a separate bowl, mix diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt to create the fresh salsa, stirring gently to avoid crushing the tomatoes.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred, keeping them covered with a towel to retain warmth.
6. Assemble each taco by placing a few slices of dove on a tortilla, topping with a spoonful of fresh salsa, and sprinkling with crumbled cotija cheese.
7. Serve immediately with lime wedges on the side for squeezing over the top.
Tender and succulent, the dove meat provides a rich, gamey contrast to the crisp, zesty salsa, while the cotija cheese adds a salty creaminess that ties everything together. For a creative twist, try serving these tacos on a platter with additional toppings like avocado slices or a drizzle of crema to let guests customize their own experience, making it an interactive and memorable dish.
Dove Stew with Root Vegetables
Radiant autumn evenings call for deeply comforting, rustic fare that warms both kitchen and soul. This dove stew, gently simmered with earthy root vegetables, embodies the essence of seasonal transition—offering rich, gamey notes balanced by the natural sweetness of harvest produce. It’s a dish that invites slow cooking and even slower savoring.
Ingredients
For Browning the Dove:
– 4 dove breasts
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the Aromatics and Stew Base:
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped into 1-inch pieces
– 2 parsnips, peeled and chopped into 1-inch pieces
– 1 cup dry red wine
– 4 cups chicken stock
– 2 sprigs fresh thyme
– 1 bay leaf
Instructions
1. Pat the dove breasts dry with paper towels and season evenly on both sides with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place the dove breasts in the pot and sear for 3 minutes per side until golden brown; remove and set aside.
4. Tip: Do not overcrowd the pot to ensure a proper sear and avoid steaming the meat.
5. Reduce heat to medium and add diced onion; sauté for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in chopped carrots and parsnips, cooking for 4 minutes to lightly caramelize.
8. Pour in dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
9. Simmer the wine for 3 minutes until reduced by half.
10. Return the dove breasts to the pot and add chicken stock, thyme sprigs, and bay leaf.
11. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes.
12. Tip: Maintain a low simmer to keep the dove tender and prevent the vegetables from breaking down too much.
13. After 45 minutes, uncover and simmer for an additional 15 minutes to slightly thicken the stew.
14. Tip: For a richer broth, you can skim any excess fat from the surface before serving.
15. Remove and discard the thyme sprigs and bay leaf.
16. Ladle the stew into bowls, ensuring each serving has a dove breast and a mix of vegetables.
The tender dove melts away with each bite, while the root vegetables lend a subtle sweetness that contrasts beautifully with the robust, wine-infused broth. Serve this stew alongside a crusty baguette for dipping, or over a bed of creamy polenta to soak up every last drop of its deeply developed flavors.
Dove Wrapped in Prosciutto with Sage
Meticulously prepared, dove wrapped in prosciutto with sage offers an exquisite blend of gamey richness and savory saltiness, elevated by aromatic herbs. This elegant dish transforms humble ingredients into a sophisticated centerpiece, perfect for intimate dinners or special occasions. Each bite delivers a harmonious balance of textures and flavors that will impress even the most discerning palates.
Ingredients
– For the doves: 4 whole doves (cleaned), 4 slices prosciutto, 8 fresh sage leaves
– For seasoning: 2 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper
– For cooking: 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Pat the doves completely dry with paper towels to promote crispy skin.
3. Season each dove evenly with kosher salt and black pepper, both inside and out.
4. Place 2 fresh sage leaves against the breast of each dove for aromatic infusion.
5. Wrap each dove tightly with one slice of prosciutto, covering the breast and sage leaves.
6. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
7. Sear the doves for 2 minutes per side until the prosciutto is lightly browned.
8. Add unsalted butter to the skillet and baste the doves for 1 minute.
9. Transfer the skillet to the preheated oven and roast for 12-15 minutes.
10. Check for doneness—the internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
11. Rest the doves on a cutting board for 5 minutes before serving to allow juices to redistribute.
Keenly crafted, this dish presents a crisp prosciutto exterior giving way to tender, juicy dove meat infused with sage’s earthy notes. Serve atop a bed of creamy polenta or alongside roasted root vegetables to complement its robust flavors, making it a memorable culinary experience that celebrates seasonal ingredients with elegance.
Smoked Dove with Hickory Wood Chips
Delicately smoked dove offers a sophisticated twist on wild game, with hickory wood chips imparting a robust, smoky essence that elevates its natural richness. This recipe guides you through a refined preparation, ensuring tender, flavorful results perfect for an elegant autumn gathering.
Ingredients
For the brine:
– 4 cups cold water
– 1/4 cup kosher salt
– 2 tbsp brown sugar
– 1 tbsp black peppercorns
For seasoning:
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
For smoking:
– 2 cups hickory wood chips, soaked in water for 30 minutes
Instructions
1. In a large bowl, combine 4 cups cold water, 1/4 cup kosher salt, 2 tbsp brown sugar, and 1 tbsp black peppercorns to create the brine.
2. Submerge 4 dove breasts in the brine, cover, and refrigerate for 2 hours to enhance moisture and flavor.
3. Remove the dove from the brine, pat dry thoroughly with paper towels to ensure a crisp exterior.
4. In a small bowl, mix 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp dried thyme.
5. Rub the seasoning mixture evenly over all sides of the dove breasts.
6. Preheat your smoker to 225°F, ensuring consistent low heat for tender results.
7. Drain the 2 cups soaked hickory wood chips and add them to the smoker box for aromatic smoke.
8. Place the seasoned dove breasts on the smoker grate, leaving space between them for even cooking.
9. Smoke the dove for 1 hour and 15 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
10. Remove the dove from the smoker and let it rest for 5 minutes before serving to allow juices to redistribute.
Buttery and succulent, the smoked dove boasts a tender texture with a hint of sweetness from the brine, complemented by the deep, woody notes of hickory. Serve it alongside roasted root vegetables or atop a bed of wild rice for a hearty, seasonal presentation that highlights its rustic elegance.
Dove and Chorizo Paella
Heralding the arrival of autumn’s bounty, this dove and chorizo paella marries the rich, gamey notes of wild dove with the smoky spice of Spanish chorizo, creating a rustic yet refined centerpiece perfect for gatherings. Each saffron-infused grain of rice absorbs the deep flavors, promising a dish that is both hearty and elegantly complex.
Ingredients
For the dove and chorizo base:
– 2 cups dove breasts, cleaned and patted dry
– 1 cup Spanish chorizo, sliced into 1/4-inch rounds
– 1/4 cup olive oil
– 1 large onion, finely diced
– 4 cloves garlic, minced
For the rice and broth:
– 2 cups Bomba or Arborio rice
– 4 cups chicken broth, heated to a simmer
– 1/2 tsp saffron threads, crushed
– 1 tsp smoked paprika
– Salt to season
For garnish:
– 1/4 cup fresh parsley, chopped
– Lemon wedges for serving
Instructions
1. Heat 1/4 cup olive oil in a large paella pan or skillet over medium-high heat until shimmering.
2. Add the dove breasts and sear for 3 minutes per side until golden brown, then remove and set aside.
3. Tip: Sear the dove in a single layer to ensure a crisp crust without steaming.
4. In the same pan, add the chorizo slices and cook for 2 minutes until they release their oils and begin to crisp.
5. Add the diced onion and sauté for 5 minutes until translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
6. Sprinkle in the rice, stirring to coat with the oils, and toast for 2 minutes until slightly translucent at the edges.
7. Pour in the hot chicken broth, then add the crushed saffron threads, smoked paprika, and a pinch of salt.
8. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
9. Nestle the seared dove breasts into the rice, cover the pan with foil, and cook for an additional 10 minutes until the liquid is absorbed and the rice is tender.
10. Tip: Avoid stirring the rice after adding the broth to develop the coveted socarrat crust at the bottom.
11. Remove from heat and let rest for 5 minutes to allow the flavors to meld.
12. Tip: For an authentic touch, press a paper towel over the paella after cooking to absorb excess oil.
13. Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Keenly balanced, the paella boasts a tender, succulent texture from the dove, contrasted by the firm, aromatic rice grains and the crispy socarrat base. The chorizo infuses every bite with a smoky warmth, while a squeeze of bright lemon cuts through the richness, making it ideal for serving family-style with a crisp white wine or as a standout dish for al fresco dining.
Dove Breast Salad with Oranges and Fennel
Unveiling the sophisticated harmony of autumn’s bounty, this dove breast salad marries the rich, gamey notes of tender dove with the bright citrus of oranges and the crisp anise undertones of fresh fennel. It’s a dish that elegantly balances earthy and refreshing elements, perfect for a refined seasonal gathering.
Ingredients
– For the dove breasts: 4 dove breasts, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
– For the salad: 2 large oranges, 1 medium fennel bulb, 4 cups mixed greens
– For the vinaigrette: 1/4 cup olive oil, 2 tbsp orange juice, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard
Instructions
1. Pat the dove breasts dry with paper towels to ensure a crisp sear.
2. Season both sides of the dove breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the dove breasts in the skillet skin-side down and cook for 3 minutes without moving to develop a golden-brown crust.
5. Flip the dove breasts and cook for another 2 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
6. Remove the dove breasts from the skillet and let them rest on a cutting board for 5 minutes to redistribute juices.
7. While the dove rests, peel the oranges and slice them into 1/4-inch thick rounds.
8. Thinly slice the fennel bulb using a mandoline for uniform pieces.
9. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp orange juice, 1 tbsp white wine vinegar, 1 tsp honey, and 1/2 tsp Dijon mustard until emulsified.
10. Arrange 4 cups mixed greens on a serving platter as the base layer.
11. Top the greens with the orange slices and fennel slices.
12. Slice the rested dove breasts against the grain into 1/2-inch thick pieces.
13. Place the sliced dove breasts over the salad arrangement.
14. Drizzle the vinaigrette evenly over the entire salad just before serving to maintain crispness.
Zesty and texturally dynamic, this salad offers a delightful contrast between the tender, juicy dove and the crisp fennel and greens. The citrus vinaigrette brightens each bite, making it an ideal centerpiece for an al fresco dinner paired with a chilled white wine.
Dove in Red Wine and Olive Sauce
Gloriously rich and deeply aromatic, this elegant preparation transforms tender dove into a sophisticated centerpiece. Simmered gently in a robust red wine reduction with briny olives, it develops layers of complex flavor that meld beautifully. Perfect for a special occasion dinner, it promises to impress with its refined balance of earthiness and brightness.
Ingredients
For the Doves:
– 4 whole doves, cleaned
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the Sauce:
– 1 cup dry red wine
– ½ cup pitted Kalamata olives
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
– 1 cup chicken stock
– 2 tablespoons unsalted butter
Instructions
1. Pat the doves completely dry with paper towels to ensure a crisp sear.
2. Season the doves evenly on all sides with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the doves for 4 minutes per side until golden brown, working in batches if needed to avoid crowding.
5. Remove the doves from the skillet and set aside on a plate.
6. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant.
7. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
8. Add the chicken stock, Kalamata olives, and chopped rosemary, stirring to combine.
9. Return the doves to the skillet, nestling them into the liquid.
10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25 minutes until the doves are tender.
11. Remove the doves from the skillet and place them on a serving platter.
12. Increase the heat to medium-high and simmer the sauce uncovered for 5 minutes to reduce slightly.
13. Swirl in the unsalted butter until the sauce is glossy and emulsified.
14. Spoon the sauce and olives over the doves before serving.
Delicately tender meat falls effortlessly from the bone, enriched by the velvety, wine-infused sauce that carries a pleasant briny note from the olives. Serve this exquisite dish alongside creamy polenta or crusty artisan bread to soak up every last drop of the deeply flavorful sauce, creating a memorable dining experience that highlights the dove’s natural richness.
Deep-Fried Dove with Southern Seasoning
Revered in Southern culinary traditions, dove hunting season yields a delicacy that transforms these petite game birds into a crispy, golden masterpiece. Our recipe elevates them with a robust seasoning blend and a flawless deep-fry technique, ensuring each bite is succulent and richly flavored. Perfect for an autumnal gathering or a sophisticated appetizer, this dish celebrates the essence of regional fare with elegance and depth.
Ingredients
- For the Brine:
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- For the Seasoning Rub:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- For the Coating and Frying:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 4 cups vegetable oil (for frying)
Instructions
- In a large bowl, combine 4 cups cold water, 1/4 cup kosher salt, and 2 tablespoons granulated sugar to create the brine.
- Submerge 8 dove breasts in the brine, cover the bowl, and refrigerate for 2 hours to tenderize and infuse flavor.
- Remove the dove breasts from the brine and pat them completely dry with paper towels to ensure a crisp coating.
- In a small bowl, mix 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon dried thyme to form the seasoning rub.
- Evenly coat the dried dove breasts with the seasoning rub, pressing gently to adhere.
- Place 1 cup all-purpose flour in a shallow dish for dredging.
- In another shallow dish, whisk together 2 large eggs and 1 cup buttermilk to create an egg wash.
- Dredge each seasoned dove breast in the flour, shaking off any excess.
- Dip the floured dove breast into the egg wash, allowing any excess to drip off.
- Dredge the dove breast in the flour a second time for a double coating, which enhances crispiness.
- In a deep fryer or heavy pot, heat 4 cups vegetable oil to 350°F, using a thermometer to maintain accuracy.
- Carefully place the coated dove breasts into the hot oil, frying in batches to avoid overcrowding and ensure even cooking.
- Fry for 3-4 minutes, turning once halfway through, until the coating is golden brown and crispy.
- Remove the fried dove breasts with a slotted spoon and drain on a wire rack over paper towels to keep them crisp.
- Let rest for 2 minutes before serving to allow the interior to set. Just out of the fryer, these doves boast a crackling exterior that gives way to tender, juicy meat infused with smoky, spicy notes from the Southern seasoning. Serve them atop a bed of creamy grits or alongside a tangy remoulade for a truly decadent experience that highlights their rustic charm.
Dove Stir Fry with Ginger and Green Beans
On brisk autumn evenings when the air turns crisp, few dishes satisfy quite like this elegant stir-fry, where tender dove breasts meet the bright zing of fresh ginger and the satisfying crunch of green beans. This recipe transforms humble ingredients into a sophisticated weeknight meal that feels both rustic and refined, perfect for showcasing seasonal flavors with minimal effort.
Ingredients
– For the dove: 4 dove breasts, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the stir-fry: 2 cups green beans (trimmed), 1 tbsp minced fresh ginger, 2 cloves garlic (minced), 1/4 cup low-sodium soy sauce, 1 tbsp honey, 1 tsp sesame oil, 2 tbsp vegetable oil
Instructions
1. Pat the dove breasts dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the dove breasts skin-side down in the skillet and cook for 3–4 minutes until golden brown and crisp.
4. Flip the dove breasts and cook for another 2–3 minutes until the internal temperature reaches 165°F, then transfer to a plate to rest.
5. In the same skillet, add 2 tbsp vegetable oil and heat over medium-high for 1 minute.
6. Add the trimmed green beans and stir-fry for 4–5 minutes until bright green and slightly blistered.
7. Add the minced ginger and garlic, cooking for 30 seconds until fragrant.
8. Pour in 1/4 cup low-sodium soy sauce, 1 tbsp honey, and 1 tsp sesame oil, stirring to combine.
9. Return the rested dove breasts to the skillet, tossing gently to coat in the sauce for 1 minute.
10. Remove from heat and let stand for 2 minutes to allow flavors to meld.
Rich with savory depth from the soy sauce and a hint of sweetness from honey, this stir-fry offers a delightful contrast between the tender dove and crisp green beans. Serve it over steamed jasmine rice or alongside roasted root vegetables for a complete meal that highlights autumn’s bounty.
Conclusion
Many delicious dove dinner options await in this collection! We hope these recipes inspire your next savory meal. Try one out, leave a comment with your favorite, and share this article on Pinterest to spread the joy of cooking with dove.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
