• Thank you for creating an account on Hunt Talk! We require that all new users contribute at least 10 posts before gaining the ability to start new threads. Once you have made 10 posts, you will be able to start new threads in the forum.

What's your non-popper dove recipe?

Brandon270

Well-known member
Joined
Dec 26, 2017
Messages
217
Location
California
It's opening day today, hope everyone had a successful morning. Everyone is familiar with the bbq dove poppers but who has another way they like to serve up those tasty doves?

I grew up keeping the breasts whole, skin on with wings attached, marinated in a pickling spice, wine and vinegar brine then dredge in flour and shallow fried.

The last couple years I've done a few with just salt, garlic powder and pepper then throw them on the smoker til they are ready.
 
Last edited:

lpcoutdoors

Active member
Joined
Apr 28, 2012
Messages
104
Location
Cross Roads, TX
I peel the breast lobes off, soak them in a brine of water, salt, and brown sugar, for at least a half a day. They really plump up and stay juciy. Then I dry them off and throw them on a very hot grill, both of which helps them crisp up a little, for about two to three minutes a side, being thin they cook quickly and I want them about medium, still pink in the middle. Then I serve them with chimichurri made with cilantro as the leafy matter. I 5 year old daughter called me "an artist of yum" when I first made these, and yes I cried tears of joy a little.
 

Brandon270

Well-known member
Joined
Dec 26, 2017
Messages
217
Location
California
I peel the breast lobes off, soak them in a brine of water, salt, and brown sugar, for at least a half a day. They really plump up and stay juciy. Then I dry them off and throw them on a very hot grill, both of which helps them crisp up a little, for about two to three minutes a side, being thin they cook quickly and I want them about medium, still pink in the middle. Then I serve them with chimichurri made with cilantro as the leafy matter. I 5 year old daughter called me "an artist of yum" when I first made these, and yes I cried tears of joy a little.
Any brine makes a big difference with these lean birds
 

Dave N

Well-known member
Joined
Feb 20, 2013
Messages
2,990
Location
Illinois
Wife likes the Italian flavored stuff by Progresso or whatever your store brand is.
 

Scott85

Well-known member
Joined
Nov 22, 2018
Messages
658
Hank Shaw just did a podcast all about doves and there are some ideas for meals.
 

Mthuntr

Well-known member
Joined
Oct 9, 2009
Messages
4,011
Location
In the Sagebrush of SW Montana
my grandpa used to make me pluck them (yes very tedious). Grandma then salted them in the fridge overnight then deep fried them whole. I didn't realize it at the time but the salting overnight really dried out the skin for crispy bits. I saw them do that on a TV show recently (maybe MeatEater)

I used to dredge them in seasoned flour (think gizzard breading) and fry the boneless lobes. I think skewered on the grill kabob style would be nice too.
 

WestKyHunt

Active member
Joined
Feb 24, 2020
Messages
56
Location
Far West Kentucky
Bottled Carribean marinade, over night preferably.
Wrap in thin bacon then throw on a hot grill to medium rare. Hot grill is key to cooking the bacon
 

nick87

Well-known member
Joined
Dec 12, 2014
Messages
1,810
Location
Northern Illinois
my grandpa used to make me pluck them (yes very tedious). Grandma then salted them in the fridge overnight then deep fried them whole. I didn't realize it at the time but the salting overnight really dried out the skin for crispy bits. I saw them do that on a TV show recently (maybe MeatEater)

I used to dredge them in seasoned flour (think gizzard breading) and fry the boneless lobes. I think skewered on the grill kabob style would be nice too.
You have my attention with the crispy skin and frying them whole. Thank you to the OP for this thread! Been doing the same recipe for 20 years now time to change it up.
 

Boarmaster

Active member
Joined
Aug 24, 2016
Messages
300
Location
Southwest Florida
Back in the day we would have a dove shoot and bring them back to camp. We beboned the breast meat and put four to six together with wood stick and wrap in bacon. Then grill them on a charcoal grill. We called them dove fillet minion. Not a original idea but simple and good.
 

JShane

Active member
Joined
Dec 15, 2015
Messages
72
Location
Central Florida
Maybe add a sauce to your method for dipping or to drizzle over the birds when they come off the grill. Say a Bourbon butter sauce or if you like strong cheese a gorgonzola butter sauce.
 

CouesSniper

New member
Joined
Sep 4, 2020
Messages
12
Filet the meat off the bone and sauté in garlic and butter. Serve over brown rice with your favorite veggie as a side.

Also tried this one. Very tasty!
 

Harrier

Member
Joined
Dec 28, 2016
Messages
39
Location
Texas
I chop the breast meat into small pieces and then sautée in bacon fat, add spices and heavy cream, and pulse in a food processor to make a pate.
 

thomas89

Active member
Joined
Apr 9, 2015
Messages
244
I have sautéed them in oil before with some mushrooms and other random seasonings, tossed them in with some spaghetti noodles. Was pretty good.

Probably could have done something fancier, but I don’t know, typically if I overthink using game meat I’ll end up not doing anything with it and that’s a shame too.
 

dwlandman

New member
Joined
May 28, 2020
Messages
10
Location
Texas
If its just a few dove I'll just toss the breasts in steak seasoning & fry them on cast iron with a bit of oil. Takes less than minute on each side to get med rare. Also tastes better fresh, no freezing beforehand.
 
Joined
Apr 16, 2019
Messages
29
Location
Tucson, Arizona
Dove Rumaki;
  • Dove breasts
  • 1 slice of bacon per dove
  • 1 can of sliced water chestnuts per 15ish doves
Breast out doves and cut bacon slices in half.
Roll a single dove breast and one or two slices of water chestnut into a piece of bacon.
Use a skewer or toothpick to hold it together and grill 'til the bacon looks lightly cooked.

I was gonna mention deep-frying them whole, but Mthuntr's process sounded even better.
20200907_112207.jpg20200907_112140.jpg
 
Top