Dove Recipes

Dove “Empanada” Recipe

MF_2009_158-606

INGREDIENTS :

  • 1 kg dove meat
  • 2 Carrots
  • 1 Red pepper
  • 1 Onion
  • A touch of ginger
  • Black & red pepper at your own taste
  • A slight touch of Paprika
  • Salt at your own taste
  • Pre-made pastry round discs

PROCEDURE :

  • Cut vegetables and meat into cubes
  • Sauté vegetables with oil, and after that sauté meat until tender
  • Season the mix
  • Fill the pre-maded pastry rounds and bake them for 15 minutes

Dove Nuggets

Lunch at the Los Chanares Lodge

INGREDIENTS :

  • 16-20 dove breasts skinned & filleted off the breast bone
  • 2 Eggs
  • 2 Cups of milk
  • 2 Cups of flour
  • Black pepper
  • Fajita seasoning
  • Steak seasoning
  • Oil

PROCEDURE :

  • Beat the milk and eggs together.
  • Season the breasts
  • Soak the breasts in the milk mixture for at least 1/2 hour.
  • Heat the oil in an iron skillet over medium high heat.
  • Shake the breasts in the flour. Redip them in the milk and then shake again in the flour.
  • Cook the breasts in the preheated oil until golden brown, turning half way through.

Chanares Outback-Flambé Dove breasts

Dove Recipe on The Grill

INGREDIENTS :

  • Dove breasts (off the bone.)
  • Pepper
  • Salt
  • Garlic
  • Breading powder (don’t bread the breasts, just add some at discretion)
  • Olive oil
  • Soy sauce
  • Jack Daniels (optional)

PROCEDURE :

  • Put the raw dove breast in a bowl with all the ingredients at your discretion; the breasts should be covered in these ingredients but not battered.
  • Put a pan on the charcoal and add a thin layer of olive oil; let it get heated up!
  • When the oil is hot; add the breasts.
  • Sautee them until they get brown and are sealed.
  • Add a little soy sauce so you make a very thin layer of liquid in the pan, not covering the breasts.
  • Let it cook until the soy sauce has soaked in the breasts.
  • The doves are ready but if you want to flambé them add a little bit of Jack Daniels whiskey and flambé on!!!

Dove Pasta Sauce

Having Lunch at the Los Chanares Dove Hunting Lodge

INGREDIENTS :

  • Boned and skinned breasts from 16-20 doves
  • Salt and pepper
  • 2 T olive oil
  • ¼ pound bacon diced
  • 1 med white or yellow onion diced
  • 3 garlic cloves minced
  • 2 T sugar
  • 1 ¼ |C chicken stock
  • ⅓ C tomato paste
  • 1 ½ C tomato sauce
  • 2 bay leaves
  • 2 T each minced mushrooms/ shitake is preferred
  • 1 T butter

PROCEDURE :

  • SEASON DOVES WITH SALT AND PEPPER.
  • HEAT OIL IN A LARGE STOCK POT OVER MEDIUM HIGH HEAT AND LIGHTLY BROWN BACON.
  • ADD DOVES AND BROWN ON BOTH SIDES. ADD ONION AND GARLIC AND COOK UNTIL TRANSPARENT.
  • ADD ALL NEXT FIVE INGREDIENTS AND SIMMER FOR ONE HOUR, STIRRING OCCASIONALLY.
  • ADD FRESH HERBS AND MUSHROOM AND STIRRING FOR ANOTHER 30-40 MIN.
  • DOVE BREAST SHOULD NOW BE TENDER.
  • REMOVER HALF OF THE BREAST AND SHRED THEM WITH TWO DINNER FORKS.
  • RETURN THE SHREDDED MEAT TO THE MIXTURE AND REHEAT.
  • ADD THE BUTTER UNTIL MELTED AND MIXED IN TO GIVE SAUCEA SATINY GLAZE. TYASTE AND ADJUST SEASON FOR SALT AND PEPPER.
  • SERVE OVER PASTA ORPOLENTA OPTIONAL GARNISHES ARE FRESHLY GRATED PARMESAN CHEESE AND CHOPPED PARSLEY.

Dove Tacos

Wine-and-Dinner-at-the-Los-Chanares-Lodge

INGREDIENTS :

  • 4 Carrots
  • 1 Green sweet pepper in two pieces
  • 1 Onion big in 4 pieces
  • 3 Pieces celery
  • 5 Grains black pepper
  • Salt

PROCEDURE :

  • Cover with water.
  • Boil from 50 minutes or more until tender.
  • Separate from bone and cheek
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