DOVE DUMPLINGS
Tired of Chicken and Dumplings? Have any left over dove from the Fall's hunt? Try this. Totally different with the beef broth and the liverish dove breast. I would like to try it reducing the broth and omitting the dumplings and making a thicker mixture to spoon over noodles. I used the last of my dove though and I can't until September. If anybody does let me know how it turns out.
Provided by Chef Jeff Garland
Categories Wild Game
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put Dove Breast in a bowl and cover with milk. Cover and refrigerate at least 4 hours.DO NOT SKIP THIS STEP!
- Bring Broth to a boil in a stock pot. Add Breast (discard milk) and cook 45 minutes at a slow boil.
- While Breast are cooking, cook Bacon in a fry pan until crisp. Remove Bacon (crumble and set aside) and reserve the drippings.
- Slice the Onions and Mushrooms to 1/8" slices. Keep the green tops and chop to a fine chop. Set the tops aside for garnish.
- Add the Onions and Mushrooms to the drippings and sautee for about 5 minutes. Add the Butter, Garlic Powder and Cayenne pepper and simmer until Butter is clarified about 2 to 3 minutes. Slowly sprinkle the Flour over the mixture stirring constantly.
- Continue cooking about 2 minutes constantly stirring to disperse the flour evenly. Add sour cream and stir until smooth. Cut off heat and cover.
- Add Dumplings recipe #30965 to Stock pot with the breast and simmer covered for 10 minutes.
- Uncover pan and add the Onion and Mushroom mixture slowly to the Stock Pot. Stir until smooth and creamy.
- Ladle in bowls and sprinkle the onion tops and crumbled bacon on top.
- Serve hot with a good hearty bread for dipping.
Nutrition Facts : Calories 509.7, Fat 45.5, SaturatedFat 23, Cholesterol 98.5, Sodium 1606.9, Carbohydrate 12.4, Fiber 0.9, Sugar 1, Protein 15.1
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