Photo by Andrew Cebulka

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8-10 servings

  • 12 doves (limit), picked and cleaned
  • Garlic powder to taste
  • Salt and pepper to taste
  • 2 tablespoons of bacon fat
  • 1 large onion, chopped
  • 12 button mushrooms, sliced
  • 4 sprigs of thyme
  • 1 tablespoon flour
  • 2 cups chicken stock
  1. Preheat oven to 325 degrees.
  2. Rub doves thoroughly inside and out with salt, black pepper, and garlic powder. Heat large frying pan or cast iron skillet on medium-high heat. Add bacon fat and doves and brown dove on the outside.
  3. Arrange browned doves in the bottom of a deep casserole and cover with chopped onion, mushrooms, and thyme.
  4. Add flour to the fat in the frying pan and stir constantly until the flour turns a dark brown. Add chicken broth and whisk thoroughly until smooth.
  5. Pour broth mixture over the doves, cover, and cook in oven for 90 minutes, or until done. Serve over white or brown rice.
  • from Ben McC. Moise, Charleston, SC

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