How do YOU cook doves?

[Barry54]

Dove season opens tomorrow!

What’s your favorite recipe for tenderloin of the sky?

[farmerjim]

Breaded and deep fried. Gone in 2 small bites.

[BK7saum]

I usually remove breast meat, marinate, amd wrap in bacon with pepper and onion. Throw on the smoker or grill until done. They sure are good.

breaded and fried is second option.

[flyer1]

My Cajun wife would make a gumbo with them and would add black birds to the pot. Simply delicious! I miss her cooking! Learned not to ask what was in the pot. Just sit down and enjoy the food.

[high standard 40]

I haven't been dove hunting in many years. But when I did my favorite way was to stuff the body cavity with a small piece of raw bacon and some diced onion and bell pepper. Then wrap with more bacon and slow simmer the doves in a black iron pot in bacon fat along with more onions and peppers. Of course these were pre-seasoned with creole seasoning.

[Duckiller]

Sauted in a cast iron skillet.

[atfsux]

Basically the same recipe for tuna casserole, but shredded dove breast substituted. For southwest regional flavoring, we add Pinon nuts. They soften up in the moistness as it bakes and have a texture closer to beans at that point.

Tasty!!

[Hogtamer]

Basic marinade for dark game like doves, deer, ducks:
48oz Dr. Pepper or Coca cola.
2 cups decent red wine
1/2 cup Worcestershire
2 T granulated garlic
2 T onion powder
1 T dry thyme
1/4 cup favorite hot sauce
1/4 cup hickory liquid smoke
1/2 cup kosher salt

Mix all together thoroughly. You can mix more or less proportionately but make
enough to cover meat. The salt is what creates the osmotic process to get marinade into meat. Marinate from hour to days. For doves breasts, hot smoke them at 180-200* basting a couple of times with melted butter. No additional fat (like bacon) needed. Cook until med rare and no more!
I developed this about 40 years ago and it creates a great flavor in game meats without overwhelming the natural flavor.

[challenger_i]

2 parts Cavender's Seasoning, 1 part all-purpose flour, 1 part fine white masa. Blend well, spread a portion on a paper plate, split the dove breasts and roll in concoction until thoroughly coated and fry in beef tallow.

Chilly days: salt and pepper, sear well, then make bird n dumplings. Flaky wop biscuits, baked and then quartered, in a slow cooker with a can of chicken broth works wonders for those of us that are cheap and lazy.

Field kit: stink a breast on a proper stick (stainless Tig welding rods work well!), salt n pepper and roast over the campfire.

[Hogtamer]

Flyer you are right! Dove gumbo is good too. So are fried on the early season birds. About the only thing you can do with game is cook it too much!
Cleaned out the freezer one july for grandson’s birthday. Smoked doves and backstrap, his favorite meal.

[MaryB]

Dove poppers, split the dove breast, add cream cheese to half a jalapeno, top with the dove breast, season to taste, wrap with bacon then grill or smoke until the bacon is crisp, pepper cooked tender.

On really big peppers or really thick walled par cook them until it is crisp tender, go to far they fall apart in the popper... then make the popper as above...

[Tripplebeards]

I put some in my smoker for an hour and half. Then into my oven for about 25 min at 350 degrees. Super tender.

[G W Wade]

Darn you guys are making me hungry. All above sound great! I like most game birds rolled in flour and pan fried. Then simmered in sour cream or cream and srved over potatoes or noodles GW

[lightman]

I wrap the breast with a piece of bacon, pin something on top of it and cook it on the smoker. We usually pin a pepper on top but a slice of fruit works ok too. Apple, Pineapple, ect.

[gwpercle]

A nice Gumbo or in a Jambalaya .

No doves ... so last night I made a Chicken and Andouille
sausage Jambalaya ... it came out Great !
Gary

[Shanghai Jack]

Not dove but pigeon - for when you want to impress the young lady.
https://www.youtube.com/watch?v=mLo0zvlpH5k

[fourarmed]

Filet the two breast halves off the bone, pound thin in seasoned flour, and saute.

[BearBio]

Remove breasts, rinse and boil until tender. Remove from the bones. Season with poultry seasoning OR thyme & marjoram and mix with cooked wild rice, brown rice, couscous, and white rice (a medley of your choice) cooked in chicken broth. I prefer using a powder chicken broth and the water from boiling the doves. Sauté fideo pasta until lightly brown with 1 cup celery, 1/2 finely chopped onion. Season with a LITTLE sage. Cook until all flavors meld together and use as stuffing for roast pheasant or as a side dish.

Another recipe from my grad school days!

[Good Cheer]

Simmer with bacon, onion, cilantro and tomatillos.