Best Dove Recipes

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Dove Recipes

Dove Recipes



6 to 12 dove breasts

homemade garlic powder
dried sage
salt and pepper to taste


Rub the dove breasts in garlic powder and sage and fry in butter. They are also excellent on the grill.



2 TBS butter, melted
16 to 18 dove breasts

1 onion, chopped
2 cups sour cream
1 can homemade cream of mushroom soup
7 black olives, sliced
1/2 cup fresh mushrooms, sliced
1/2 cup fresh asparagus, diced
3/4 tsp homemade garlic powder
3/4 tsp homemade onion powder
2 TBS flour
1-1/2 cups cheddar cheese, shredded
salt and pepper to taste


PREHEAT oven to 350 degrees. Spray a casserole dish with oil and set aside.

Melt the butter in a skillet and fry the dove breasts until brown. Place in the bottom of the prepared baking dish.

Meanwhile, combine the remaining ingredients together in a bowl and pour over the dove breasts. Bake for 1-1/2 hours. Serve with a fresh garden salad and a loaf of homemade bread.



8 to 10 dove breasts
vegetable oil for rubbing dove breasts
2 TBS homemade unsalted butter

4 cups stuffing
1 TBS fresh parsley, chopped
1 tsp homemade garlic powder
1 tsp homemade onion powder
1/2 tsp paprika
1/4 cup homemade unsalted butter, melted
salt and pepper to taste


PREHEAT oven to 350 degrees and spray a casserole dish with vegetable oil; set aside.

Rub the dry dove breasts with vegetable oil and fry in the butter until golden brown.

Mix the remaining ingredients together in a large bowl. Place half of the stuffing in the prepared casserole dish. Layer with the browned dove breasts and top with the remaining stuffing.

Bake for 45 minutes to 1 hour; or until the dove is cooked through and tender. If the outside of the stuffing gets too dark, just cover with foil.

You may also use corn bread stuffing. It's excellent.



10 dove breasts
bacon slices for each breast

1/4 cup lemon juice
1/2 tsp homemade unsalted butter
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/2 tsp freshly ground black pepper

Mix together and marinate breasts for 1 hour. Wrap with bacon and grill until done.

This dove recipe is so versatile. The garlic butter recipe is out of this world for garlic bread.



2 TBS butter
1 TBS canola oil
8 dove breasts
salt and pepper
homemade garlic powder
homemade onion powder

3 cups homemade tomato sauce
1 small onion, chopped

spaghetti noodles, for serving
parmesan cheese, for serving
homemade garlic butter for garlic bread

In a large skillet, heat the butter and oil on medium high. Mix flour, salt and pepper together in a shallow bowl (enough to dredge the dove breasts), and place in the skillet. Sprinkle with garlic and onion powder and fry until brown.

Add the remaining ingredients and bring to a boil; simmering for 30 to 45 minutes or until the dove breasts are cook through.

To serve:
Place noodles on a plate and cover with sauce and dove breasts. Sprinkle with parmesan cheese. Serve garlic bread and a fresh salad.



16 dove breasts, boned
1-1/2 cups bulk spicy Italian sausage
Creole seasoning
1 cup okra
4 cups fresh tomatoes, chopped
1 onion, chopped
2 celery stalks, chopped
1/2 cup green bell pepper, chopped
chicken broth

2 cups raw rice
2 cups shrimp
Creole seasoning, to taste
salt and pepper to taste

In a heavy skillet, sprinkle sausage with creole seasoning and fry until completely cooked. Remove sausage, drain well and place in a dutch oven.

Sprinkle the dove breasts with creole seasoning and brown all sides in the grease; remove place in the dutch oven.

Now add the onion, celery and bell pepper in the sausage grease and fry until tender. Drain and place in dutch oven. Add the tomatoes and enough chicken broth to cover all. Bring to a boil and simmer for a good hour; or until the dove is cooked through. Season again if needed.

Add the raw rice and shrimp. Simmer until rice is cooked and serve.

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