We come to the end of 2011 and enjoyed a dinner of dove that were shot over the course of the year by my father.
To prepare, wash dove very clean and sprinkle with Creole seasoning. Melt 1 stick of butter in 1 cup of water or chicken broth. Bring to a boil and toss in dove. Steam for thirty minutes. Remove dove from pan. Add to broth 2 Tablespoons of Worcestershire sauce, 1 lb of mushrooms, 1/2 cup of sherry. Serve as is or thicken with flour. We served the dove with a wild rice blend.
We had eight people to dinner, so we tripled the recipe. We also had to remind everyone to not bite down too hard--there is always the chance that there will be buckshot in the bird. At the end of the night, we just had over 30 dove carcasses to dispose of:
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