- 2 Dove Breasts
- 4 sl Bacon
Directions
Preheat oven to 375 degrees F. Fillet breasts; saving remainder parts for soup. Wrap each half breast in a bacon strip, and place in one layer roasting pan. Cook for 10 minutes. If bacon isn't crisp, broil for
another minute or two. Put a toothpick in each and serve.
Doves in Wine Sauce
Ingredients
- 1/2 c Chopped onion
- 2 sl Slices bacon; diced
- 1/2 c Mushrooms
- 2 Sticks butter
- Salt and pepper
- 24 Dove breasts
- 3 tb Flour
- 1 c White wine
- 2 c Chicken broth
- 1/4 ts Tarragon
- 1/4 ts Basil
- 1/4 ts Chervil
Directions
Saute onion, bacon and mushrooms in 2 tablespoons butter until slightly brown. Set aside. In skillet, brown doves in remaining butter. (Add more butter if necessary.) Remove doves. Add flour to butter and stir until smooth. Add wine, broth and seasonings; stir until thick. Combine with onion mixture. Place doves in large casserole; pour on sauce. Bake at 350 for 30 minutes or until done.
Doves Broiled in Bacon
Ingredients
- 24 Dove breasts
- 1 c Dry white wine
- 1 Bottle (8-oz) Italian dressing
- 1/2 lb Bacon
Directions:
Parboil doves about 20 minutes. Drain and debone. Marinate doves in wine and dressing for 4 hours. Wrap each breast in 1/2 strip bacon. Place on charcoal grill and brown (or broil in oven).
Dove Poppers (Courtesy of Chris Barnes)
Ingredients
- Dove Breasts
- Italian Dressing
- Several Large Jalapeños
- Swiss Cheese Slices
- Bacon Slices
Directions:
Fillet the breast meat off the bone and set in a bowl. Cover w/ Italian dressing and chill overnight in the fridge. Slice LARGE jalapeños lengthwise. Remove the seeds and dry roast in a frying pan until soft (or softer). Place thin slice of swiss cheese on jalapeño slice; place breast fillet on top of cheese, and wrap the whole thing with 1/2 slice of bacon. Place on open fire grill w/ medium heat. Cook until bacon is done (turning frequently).
