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Submitted Recipes: Dove

Posted by 
November 8, 2013
Published in News & Tips > Hunting > Game Recipes
3363   Comment
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Well Worth it Doves

Posted By: John French  

Ingredients

  • 1 cup Italian dressing
  • 1 cup soy sauce
  • garlic powder
  • onion powder  
  • your favorite spices  
  • 3-7 strips of bacon

Directions  

Marinate the doves for about 24 hours at best then line the grill with wrap and place the doves on it. Pour the garlic and onion powder on the dove at this time and place the baceon on top the doves. Let them cook till done then eat and enjoy


Simmered Dove

Posted By: don don  

Ingredients

  • dove breasts
  • salt & pepper  
  • 2 cans beef broth 
  • bacon

Directions  

Fry some bacon In a large frying pan just for the grease. Leave bacon grease in pan and put in dove breast to brown a little, but not to much. After browning put in beef broth with salt and pepper.Put in oven for about 1 1/2 to 2 hours. It's really good.


Mourning Dove Sautee

Posted By: Joey Buddenberg

Ingredients

  • 3 dove breasts per person  
  • 1-2 stalks fresh celery (it's enough for 2 meals)  
  • 1-2 carrots (it's enough for 2 meals)  
  • olive oil (butter if you prefer)  
  • rice (white or brown)  
  • bottle of a nice red wine (merlot/rioja/chianti)

Directions  

Start the rice ahead of time, because this dish doesn't take much time to prepare. Pour enough olive oil (or butter) into a frying pan to cover its bottom.

While it's heating, slice each dove breast into three or four slices.

Next, slice the carrot(s) and celery at an angle so that it is more presentable than just chopped. When the oil is hot enough, add the dove meat. Whisk the slices around the pan just once before adding a splash of wine to the pan. Then add the vegetables, letting them cook just long enough to heat-up all the way through. Prepare a nice bed of rice on each plate, and add the dove meat to the center of the rice, the vegetables on its border. Alternating celery and carrot adds to the presentation of the dish. Juice from the pan can be spooned over the whole thing if the rice is too dry. The rest of the bottle of wine makes a perfect compliments to this meal.


Grilled Jalapeno Dove

Posted By: Wes Carter 

Ingredients

  • Fresh Dove  
  • Breasts
  • Bacon  
  • Cheese of your choice — cheadder,velveeta or cream cheese  
  • Fresh Jalapenos 
  • Toothpicks
  • Lawrey's seasoned salt  
  • Tabasco Habanero Sauce

Directions  

Debreast the dove so that you have two seperate pieces of meat. Marinate meat in Lawry's Salt & Tabasco's Habanero Sauce. Cut the jalapeno peppers in half and deseed.

Fill the pepper with cheese of choice. Place each peice of meat on each side of pepper and wrap with bacon. Place a toothpick through bacon, dove and pepper to secure. You are ready for the grill.


Dove Delite

Posted By: steve burkey   

Ingredients

  • dove breasts (boned)  
  • mushrooms  
  • green onion  
  • bacon  
  • favorite spices

Directions  

Soak out breasts over nite  in the middle of breast halves insert mushroom,greenonion; then add your favorite spices. Wrap with bacon. Cook in smoker over low heat until bacon is crisp. Serve with garlic butter dipping sauce and enjoy.


Bacon Wrapped Dove

Posted By: Jason Ayers   

Ingredients

  • 15 Dove Breasts  
  • 1 lb Thick Bacon  
  • 1 Bottle of Bullseye Barbecue Sauce  
  • 30 toothpicks

Directions  

Field dress Dove and clean breast with cool water. Cut one slice of bacon in half. Wrap 1/2 slice of bacon around dove length ways and then the other 1/2 of bacon around the whole breast. Place two (2) toothpicks in breast, one on each side, to secure bacon to breast. Place dove in large bowl and smother with barbecue sauce. Wait at least 20 minutes for it to marinade and then grill for 10 minutes but not on the hottest rack of grill. (Bacon and grease will catch fire.) You can also smoke the breast in a smoker for about 2 1/2 hrs. Either way, dove is excellent and will melt in your mouth. I think the bacon is the best. Always best with a cold beer.

Tagged under Read 3363 times Last modified on November 25, 2013
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