Dove Recipes

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.

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 

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.