Dove season started on Sept. 3, for us here in Mississippi and I had the pleasure of trying an excellent receipe for this small game bird. The following is listed on page 107 of The Complete Guide to Game Care & Cookery by Sam Fadala. More complete details of this book are listed in the SMN_Books echo. Details on methods to hunt this tasty quarry are listed in the SMN_Hunting echo. Marsala Breast of Dove in Rice "This is another gourmet recipe which requires minimal cooking effort as compared with many gourmet meals. Begin with a saute of 1 cup of *uncooked* rice in 3 tablespoons of margarine or butter. Use medium heat and cook until rice is light brown in color. Place rice in bottom of casserole dish. Four dove breasts are placed on rice bed, Sprinkle with lemon joice, salt, pepper. Add 1/2-teaspoon of handrubbed rosemary over the doves and rice. Surround dove breasts with 1-pound of mushrooms and one chopped onion (medium). Pour 1 cup of Marsala wine over dove breasts. Cover the casserole dish and bake at 350 degrees Fahrenheit for 30 minutes, or until rice is fluffy and dove breasts are tender." ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pan-Roasted Doves Categories: Wildgame Fowl, Doves Servings: 1 2 T all-purpose flour 1/2 t salt 1 t pepper, black 16 ea doves 2 T butter or margarine 2 T bacon drippings 1 c wine, dry white 1 1/2 c veal or chicken broth 1 T red currant jelly 2 T all-purpose flour Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. ----------------------------------------------------------------------------- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pan-Roasted Doves Categories: RaceNet, Wild, Dove, Fowl Servings: 1 2 tb All-purpose flour 2 tb Bacon drippings 1/2 ts Salt 1 c Wine, dry white 1 ts Pepper, black 1 1/2 c Veal or chicken broth 16 ea Doves 1 tb Red currant jelly 2 tb Butter or margarine 2 tb All-purpose flour Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. Hugg's note: Buttermilk biscuits are mandatory accompaniments ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Dove with Bacon Categories: RaceNet, Wild, Dove, Birds Servings: 1 6 Doves Salt & pepper to taste 6 Bacon, slices Water Wrap bacon slice around each de-boned dove breast. Place in shallow baking dish and add salt and pepper. Add 1 cup water. Cover and cook at 350 degrees for 1 to 1-1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamed Dove Casserole Categories: RaceNet, Dove, Wild, Birds Servings: 4 8 Dove breasts Salt and pepper to taste 1 ts Butter 1/4 c Milk 1 cn 16 oz. cream of chicken soup 1/4 c Mushrooms, thinly sliced 1 tb Butter or margarine Brush dove breasts with a small amount of butter and brown in casserole dish in hot oven. Cream together soup, butter, seasonings and milk. Pour over browned doves. Sprinkle with sliced mushrooms, cover and bake at 300F for 45-60 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dove Brandon Categories: RaceNet, Dove, Birds, Wild Servings: 3 6 Dove breasts 1/2 ts Nutmeg Olive oil 1/2 ts Celery salt 1/4 lb Butter 1/2 c Lemon or orange juice 1/2 ts Garlic powder 3 Dashes bitters 1 1/2 ts Parsley flakes 1/2 c Fresh mushrooms, sliced 1/2 ts Salt Cooking sherry (optional) 1/2 ts Pepper Brown breasts in small amount of olive oil. Drain. Melt butter and add seasonings and juice. Stir until thoroughly mixed. Add bitters and sherry to taste. Place breasts in a covered baking dish and pour butter mixture over them making sure that all meat is covered. Add mushroom slices. Bake at 325F for approximately 45 minutes or until dove is tender. Be sure to keep the baking dish covered to prevent dove from drying out. Serve dove and sauce over egg noodles. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Florida Barbecue Dove-Kabobs Categories: RaceNet, Dove, Birds, Wild, Barbecue Servings: 1 3 Dove breasts Teriyaki sauce 3 md Onions Cherry tomatoes 1 lg Bell pepper Mushrooms Marinate breasts in teriyaki sacue for 1 hour. Save the sauce. Quarter onions. Cut bell pepper into 2-inch chunks. Skewer all ingredients on wooden skewers, alternating them. Barbecue until dove is tender, basting with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Arizona Boogie Dove Categories: RaceNet, Dove, Wild, Birds Servings: 4 20 Dove breasts Garlic spread 2 qt Water Lemon pepper 8 1/2 c Worcestershire sauce Bacon Soak dove breasts in mixture of water and Worcestershire sauce for 4 hours or overnight. Place dove breasts on cookie sheet, cover with garlic spread and sprinkle each with dash of lemon pepper. Bake at 250F for 1/2 hour. Place bacon strips on each breast and bake at 250F for 1 hour. Serve on bed of wild rice. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Style Dove Categories: RaceNet, Dove, Birds, Wild Servings: 6 30 Dove breasts 2 c Half and half 1 lb Bacon 1 ts Sweet Hungarian paprika 1 md Onion, thinly sliced Salt and pepper 3 Egg yolks In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and doves in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm overn (150-200F). Pour off all but 3 tablespoons of bacon fat. Mix the egg yolks and the half and half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with dove and fried potatoes. ----- Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä Msg : 149 of 170 From : Paul MacGregor 1:352/111.300 Wed 04 Oct 95 11:21 To : Fab Subj : wild game recipes *2cr* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Some of the fellas at work were raving about these recipes for dove. Seems that lately with hunting season starting and all that folks have been asking for wild game recipes. Hope these help. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dinner Table Dove Special Categories: Magazine, Poultry, Wildgame, Casserole Yield: 6 servings 18 Dove breasts 1 c Cheddar cheese; finely grate 1 md White onion; chopped 1 sm Carton sour cream 2 tb Flour 5 Ripe olives; diced 1 tb Pimentos 3 tb Butter 1 cn Cream of mushroom soup 1 Carrot; diced ds Garlic salt ds Onion salt Brown the dove breasts in a dry smoker, using apple or cherry chips for flavor, for about 2 hours. (You may also simmer the breasts in a skillet until browned.) Mix all the ingredients together to form a gravy. Place the breasts in a large glass casserole dish and pour the gravy over them. Bake at 350øF for 1 1/2 hours. ** Rifle & Shotgun -- Sept/Oct 95 ** ** Posted by The WEE Scot -- Paul MacGregor ** MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Dinner Table Doves - Charcoal Delight Categories: Magazine, Poultry, Wildgame, Barbecue Yield: 1 batch Dove breasts Bacon slices Olive oil Cavender's Greek seasoning Wrap the dove breasts in the bacon slices (pin the bacon with toothpicks to hold it on the meat). Coat each breast with olive oil. Sprinkle with Cavender's Greek Seasoning. Place the wrapped breasts in a casserole dish, cover and leave overnight in the refrigerator. Cook over hot charcoal for about 20 minutes or until the bacon is done. ** Rifle & Shotgun -- Sept/Oct 95 ** ** Posted by The WEE Scot -- Paul MacGregor ** MMMMM That's it on those. If I run across some more they too will be posted. The WEE Scot Paul --- PPoint 1.92 * Origin: The Scottish Connection (1:352/111.300)