I missed the first dove season here in Kentucky, but the next one opens November 27th and I'm ready to eat. There are many recipes out there, but I have my favorite. It's simple, takes few ingredients and is delicious every time. As far as taste, dove is like the dark meat on a chicken and if you like that, you'll like dove. Some people also compare it to duck, but I think wild duck has a more gamy flavor, not offensive, just a bit stronger.
One of the best ways is grilling. The skin gets nice and crispy without the breast getting overdone and drying out the meat. You're aiming for medium rare, about 135 degrees. I've been cooking them for so long I "just know" when they're done, but you might want to use a meat thermometer. Pull them at 130 and let them rest. The internal temp will coast up to 135. Keep in mind, you can season it like chicken, but don't cook as long. If it's still pink in the middle, you got it right. PINK, not red .
Seasonings ? The sky is the limit. Whatever you like on chicken, goes well on dove. I've done mine with Tony's Cajun Seasoning, wrapped in bacon and grilled, I've used it in a stir fry in place of chicken, baked it in the oven, braised, breaded and deep fried, you can even do them like a tiny turkey, put stuffing in them and bake.
This a simple "starter" recipe, but it's still delicious. If you like it, then go wild with whatever sounds good to you.
You'll need :
One large onion.
1 stick of butter.
Garlic powder
Salt and Pepper
Slice the onion thin, break it up into rings and saute just till they start to brown/caramelize. Spread them out on a double layer of heavy duty aluminium foil. Cut the butter into pats and distribute evenly. After seasoning both sides with salt/pepper/garlic, place the breast skin side down and cover tightly with another sheet of foil.
Bake at 350 for about 40 minutes. Your cook time may vary.
This has been deep fried, but that is the color you're looking for. I know, to people who look at it like chicken and say it looks raw, I promise you it's fine.
![[Image: A5BDF755-565F-4907-BE7E-97935973D908_1_1...4x731.jpeg]](https://denyignorance.com/uploader/images/A5BDF755-565F-4907-BE7E-97935973D908_1_105_c-1024x731.jpeg)
One of the best ways is grilling. The skin gets nice and crispy without the breast getting overdone and drying out the meat. You're aiming for medium rare, about 135 degrees. I've been cooking them for so long I "just know" when they're done, but you might want to use a meat thermometer. Pull them at 130 and let them rest. The internal temp will coast up to 135. Keep in mind, you can season it like chicken, but don't cook as long. If it's still pink in the middle, you got it right. PINK, not red .
Seasonings ? The sky is the limit. Whatever you like on chicken, goes well on dove. I've done mine with Tony's Cajun Seasoning, wrapped in bacon and grilled, I've used it in a stir fry in place of chicken, baked it in the oven, braised, breaded and deep fried, you can even do them like a tiny turkey, put stuffing in them and bake.
This a simple "starter" recipe, but it's still delicious. If you like it, then go wild with whatever sounds good to you.
You'll need :
One large onion.
1 stick of butter.
Garlic powder
Salt and Pepper
Slice the onion thin, break it up into rings and saute just till they start to brown/caramelize. Spread them out on a double layer of heavy duty aluminium foil. Cut the butter into pats and distribute evenly. After seasoning both sides with salt/pepper/garlic, place the breast skin side down and cover tightly with another sheet of foil.
Bake at 350 for about 40 minutes. Your cook time may vary.
This has been deep fried, but that is the color you're looking for. I know, to people who look at it like chicken and say it looks raw, I promise you it's fine.
