60 NEBRASKAland • AUGUST-SEPTEMBER 2015
P
lucking a dove is so easy; there
is no reason not to do it. The
feathers come off quickly and
with a few snips using a good
pair of kitchen shears, the feet,
head and guts are no sweat to remove.
You wouldn't think so, but one can
get a lot more meat by cooking and
eating these little birds whole – grilled,
broiled or fried. You'll find good meat
around the thighs, wings and back,
and I love the skin, which keeps the
muscles moist.
I use whatever seasonings I have on
hand, but a good sprinkle of salt and
pepper is all that is required to bring
out the sweetness and rich flavor of
dove, which is a darker meat. Its taste
is far superior to many wild birds,
striking a perfect compromise between
wild duck and pheasant. Think dark
meat on the best Thanksgiving turkey
you've ever had, and multiply that
satisfaction by 10. It's too bad they're
so small. Because my ratio of birds to
shotgun shells is embarrassing, I treat
them like they will be my last meal.
Servings: 2
Prep Time: 5 minutes
Cooking Time: 7-10 minutes
Ingredients:
•
4 whole doves
•
kosher salt, to taste
•
few pinches of Herbes de Provence
(or your choice of seasoning)
•
few pinches of paprika (Hungarian
paprika, preferred)
•
olive oil
•
1 tablespoon of melted butter
1. To flatten a dove, cut along the
back of the dove with kitchen shears.
With the now open cavity facing you,
gently bend the sternum toward you
until you feel a soft crack, which will
flatten the bird. Turn broiler on to
"low." Place a roasting rack with a
roasting pan in the broiler to allow it to
heat up for a few minutes.
2. Rub doves with olive oil. Then
generously sprinkle salt all over doves
on both sides. Rub Herbes de Provence
between your fingers then rub it over
doves. Place doves breast side down in
the broiler and cook on "low" for 5-6
minutes.
3. Take roasting rack with doves
out of the broiler and increase heat to
"high." Turn doves over so that the
breasts are facing up. Paint breasts
with melted butter then evenly sprinkle
with paprika. Place doves back into
the broiler and cook on "high" for 2-3
minutes, or until breasts are golden
brown. Do not overcook; meat should
be slightly pink inside. Serve doves
by themselves, with a
salad, rice or
pilaf. ■
This recipe and
photograph originally
appeared on Jenny's
Food for Hunters blog
at Foodforhunters.com.
By Jenny Nguyen
Broiled Dove
Like the best Thanksgiving turkey you've ever had, just a bit smaller.
PHOTOS
BY
JENNY
NGUYEN
