Best Dutch Oven Dove Recipes

DUTCH OVEN DOVE

Steps:

• Sauté bacon in a Dutch oven.
• Remove bacon and reserve.
• Brown doves slowly in bacon drippings and season with salt and pepper.
• Remove to a plate.
• Brown flour in drippings and add bouillon.
• Stir constantly until thickened.
• Add mushrooms and return doves to pan.
• Add bay leaf and cloves.
• Put bacon on top.
• Cover and simmer 1 hour.
• Add sherry and sprinkle with parsley.
• Cook 15 minutes longer.
• Remove bay leaf and cloves before serving.

DOVE AND SAUSAGE GUMBO

Steps:

• Cover the breasts with water in a dutch oven; boil 10 minutes.
• Remove the breasts, cool and de-bone; set aside.
• Add water to the cooking liquid in the dutch oven to make 2 1/4c liquid.
• Add the consomme and bouillon cube to the dutch oven; cook until the cube dissolves.
• Heat the vegetable oil in a large skillet; add the dove meat and brown.
• Remove the meat to a platter and drain it well.
• Pour off all but 1/4 c of the oil; add flour and cook over medium heat, stirring constantly, until the roux is copper colored.
• This should take about 10-15 minutes.
• Gradually add 1 1/2 c of the consomme liquid to the roux.
• Stirring constantly, cook on medium heat until thick and bubbly.
• Add the onion and celery; cook about 5 minutes, or until the vegetables are tender.
• Add the roux mixture to the remaining liquid in the dutch oven and stir well to combine.
• Add in the worcestershire and seasonings.
• Add the sausage and dove to the dutch oven.
• Simmer 1 1/2 hours, stirring occasionally.
• Add the wine and hot sauce.
• Stir well and heat through; remove the bay leaves.
• Serve the gumbo over hot rice.