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Dove
Smothered Dove
12 doves
3 T. flour
½ cup sherry wine
6 T. butter
2 cups chicken broth, hot
salt and pepper to taste
Brown doves in a heavy skillet or Dutch oven in melted butter. Remove doves to
a baking dish, breast down. Add flour to skillet and stir well (making a roux).
Slowly add hot chicken broth and sherry, stirring till thickened then adjust
seasoning with salt and white pepper to taste. Pour over doves. Cover baking
dish and bake at 350 degrees for at least one hour. Serve over rice.
Mrs. Frank M. Duke
Jackson, Mississippi
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Tiggy’s Favorite Baked Doves
6 whole doves, picked
1 stick butter
1 can consommé
1 cup white wine
2 T. Worcestershire sauce
4 slices bacon
salt and pepper to taste
olive oil
Butter each dove liberally. Brown with breast side down in 1¼ inch olive
oil in Dutch oven. Add consommé, wine, Worcestershire sauce, salt and
pepper. Top with bacon slices. Bake in oven for 2 hours at 350 degrees. Wonderful
served with rice using gravy from birds! Serves 2 to 3.
I feel like the skin on a dove holds the juices in much better while cooking
than breasted doves. Try it! It’s worth the effort to pick them!
Dr. Fred C. Bordelon
Greenville, Mississippi
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Sausage, Dove, Duck Gumbo
1½ lb. smoked sausage
12 doves
3 ducks
2 onions
1 bell pepper
4 ribs celery
1 large can mushrooms
2 sticks margarine
Boil doves and ducks until tender. Debone meat and chop. Save broth for gravy.
Sauté onions, bell pepper, celery and sausage in margarine. Make gravy
using 1 stick margarine, flour for paste and duck broth. Add gravy to sautéed
mixture. Simmer for 2 hours. Serve over rice. Will serve 12-18 and freezes
well.
Mrs. Jimmy F. Green
Yazoo City, Mississippi
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Steamed Dove
1 dozen doves
3 strips bacon
salt
pepper
¼ stick margarine
water
Fry bacon in large frying pan. Remove bacon from pan. Salt and pepper doves
and brown them in bacon grease. Add water, cover and steam doves over medium
heat for 45 minutes or until done. Most of water should have boiled out. Add ¼ stick
margarine and brown again. Remove doves and add enough water to boil down for
gravy. Serve with grits and toast.
Peter & Alice Virden
Greenville, Mississippi
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Delta Dove
8 doves
flour
salt and pepper
½ cup vegetable oil
1-10.5 oz. can beef consommé
1 tsp. Worcestershire sauce
1 tsp. onion juice
½ cup sherry (optional)
Coat doves with seasoned flour. Brown in hot vegetable oil. Remove doves to roasting
pan. Make gravy by adding consommé to pan drippings and stirring over
low heat until brown. Add Worcestershire sauce and onion juice. Pour over doves.
Add sherry, if desired. Bake at 250 degrees for 1 hour or until doves are tender.
Baste often and add liquids as needed.
Mrs. J. D. Nosef
Clarksdale, Mississippi
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Baked Doves
Marinate dove breasts in Italian dressing about 2 hours or overnight. Wrap
each breast in a slice of bacon. Place close together in baking dish or pan.
Cover tightly with foil. Bake at 325 degrees for 1 hour; uncover and bake another
hour until bacon crisps and doves are tender. Enjoy!
Note: The doves may be grilled after marinating and wrapped with bacon. Serve
with rice, salad and hot bread.
Margaret Ann Smith
Cleveland, Mississippi
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Crock-pot Doves and Rice
12 dove breasts
2 cup uncooked long grain and wild rice
2 envelopes dry onion soup mix
2 cans cream of mushroom soup
3 cups water
1 stick margarine
2 tsp. Mrs. Dash seasoning
Melt margarine in crock-pot. Spread rice evenly over margarine. Place the dove
breasts over the rice. Sprinkle Mrs. Dash seasoning over meat. Mix soup with
water and add. Cook on low setting for 4 hours or on high for 2 hours. Cooking
time will vary with different pots.
Clint Johnson
Leland, Mississippi
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Dove Delicious
Dip each dove in olive oil. Place breast side up in covered roaster. Sprinkle
generously with celery salt, curry powder and garlic salt. Not so generously
with dry mustard and black pepper. Arrange 1-8 oz. can sliced mushrooms around
(with juice) and add water so there is about ½ inch liquid in bottom
of roaster. Convert and cook for 2½ hours at 250 degrees. Add juice
from 1 lemon and 3 tsp. Worcestershire sauce. Cook for additional 15 minutes.
Frankie Lawler
Rosedale, Mississippi
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Fool’s BBQ Dove Breast
Marinade dove breast in plastic freezer container, completely emerging
dove in Wickers Marinade sauce for at least 3 hours. Save marinade for cooking.
Cook indirectly over medium to low grill and cover. Occasionally remove dove
and emerge in marinade and place back on grill. Cook dove for 30-45 minutes.
Daniel Le Blond
Hernando, Mississippi
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Smothered Doves Acodienne
8 or 10 doves
4 oz. can mushrooms
2 onions, chopped
1 stick margarine
1 bell pepper, chopped
1 T. Worcestershire sauce
2 stalks celery, chopped
1 cup Burgundy
1 T. parsley
1 T. flour
3 pods garlic, chopped
fine salt and pepper
Melt margarine in Dutch oven. Add doves and cook until brown, stirring constantly
until they begin to stick. Add onions, celery, bell pepper, garlic and Worcestershire
sauce. Cook until wilted. Add burgundy, cover and simmer for 2 or 3 hours until
birds are tender. Add 4 ounces water if needed. When doves are tender, remove
from the pan. Add mushrooms, mixture of flour blended with mushroom juice and
parsley. Serve over rice.
Mrs. William J. DuBard
Drew, Mississippi
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Southern Dove Breast
8 dove breasts
½ tsp. salt
¼ tsp. pepper
½ cup flour
½ cup margarine, melted
½ cup mushrooms, chopped
¼ cup onions, chopped
1 T. fresh parsley
½ cup white wine
½ cup whipping cream
Sprinkle doves with salt and pepper, dredge in flour. Brown doves on both sides
in butter in a large skillet. Remove doves and set aside. Sauté mushrooms,
onions, and parsley in pan drippings add doves and wine, cover, cook 30 minutes
on medium heat, basting frequently, add whipping cream, and cook until thoroughly
heated.
Serve over rice or mashed potatoes.
Marjorie Viner
Greenville, Mississippi
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Amnesty Bean Soup
(So named because it produces lots of pardon me’s)
2 cups mixed dry beans and peas
1 lb. sliced smoked sausage
3 qts. water
1 lb. dove breasts (or chicken)
2 cups celery, chopped
ham hock
2 cups onion, chopped
1-28 oz. can stewed tomatoes, chopped
2 garlic cloves, minced
2 tsp. Mrs. Dash seasoning
Wash and soak bean mixture overnight. Put all ingredients in a crock-pot and
cook on low for 4 to 6 hours or until larger beans are done. Delicious and
even better when served with rice.
Clint Johnson
Leland, Mississippi
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Baked Dove2
12 doves
1 cup celery, chopped
salt and pepper to taste
1 cup onions, chopped
flour
1 can beef consommé
¾ stick oleo
½
cup red wine
Season doves with salt and pepper and roll in flour. Brown doves in oleo on
both sides. Place in a casserole and sprinkle with onions and celery on top.
Pour consommé over all. Cover casserole and cook at 350 degrees for
2 hours. Add wine last 30-45 minutes of cooking time. Serves 4-6.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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