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Dove Recipes

 

Dove Pasta Sauce

  • Having Lunch at the Los Chanares Dove Hunting Lodge

 

Boned and skinned breasts from 16-20 doves
Salt and pepper
2 T olive oil
¼ pound bacon diced
1 med white or yellow onion diced
3 garlic cloves minced
2 T sugar
1 ¼ |C chicken stock
1/3 C tomato paste
1 ½ C tomato sauce
2 bay leaves
2 T each minced mushrooms/ shitake is preferred
1 T butter

 

  • SEASON DOVES WITH SALT AND PEPPER.
  • HEAT OIL IN A LARGE STOCK POT OVER MEDIUM HIGH HEAT AND LIGHTLY BROWN BACON.
  • ADD DOVES AND BROWN ON BOTH SIDES. ADD ONION AND GARLIC AND COOK UNTIL TRANSPARENT.
  • ADD ALL NEXT FIVE INGREDIENTS AND SIMMER FOR ONE HOUR, STIRRING OCCASIONALLY.
  • ADD FRESH HERBS AND MUSHROOM AND STIRRING FOR ANOTHER 30-40 MIN.
  • DOVE BREAST SHOULD NOW BE TENDER.
  • REMOVER HALF OF THE BREAST AND SHRED THEM WITH TWO DINNER FORKS.
  • RETURN THE SHREDDED MEAT TO THE MIXTURE AND REHEAT.
  • ADD THE BUTTER UNTIL MELTED AND MIXED IN TO GIVE SAUCEA SATINY GLAZE. TYASTE AND ADJUST SEASON FOR SALT AND PEPPER.
  • SERVE OVER PASTA ORPOLENTA OPTIONAL GARNISHES ARE FRESHLY GRATED PARMESAN CHEESE AND CHOPPED PARSLEY.

Dove Tacos

 

Wine-and-Dinner-at-the-Los-Chanares-Lodge

 

4 carrots
1 green sweet pepper in two pieces
1 onion big in 4 pieces
3 pieces celery
5 grains black pepper
Salt

 

  • Cover with water.
  • Boil from 50 minutes or more until tender.
  • Separate from bone and cheek

 

Lunch at the Los Chanares Lodge

 

Dove Nuggets

 

16-20 dove breasts skinned & filleted off the breast bone
2 eggs
2 Cups milk
2 cups flour
Black pepper
Fajita seasoning
Steak seasoning
Oil

 

  • Beat the milk and eggs together.
  • Season the breasts
  • Soak the breasts in the milk mixture for at least 1/2 hour.
  • Heat the oil in a iron skillet over medium high heat.
  • Shake the breasts in the flour. Redip them in the milk and then shake again in the flour.
  • Cook the breasts in the preheated oil until golden brown, turning half way through.