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DOVE PIEClean and split doves; cover with water and add onion, parsley, and cloves. Cook until tender. Remove the doves; skim liquid. Thicken the liquid with paste made of flour and butter or margarine. Season with salt and pepper. Remove from heat. Line a baking dish with pastry. Place cooked birds in dish. Cover with gravy. Top with pastry. Bake at 350 degrees for 1 hour or until crust is brown. Serves 4 to 6. |
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DOVE PILAUFry bacon over low fire until lightly browned, add doves and brown, then allow onions to saute a moment. Add all other ingredients, bring to a boil and add thoroughly washed, uncooked rice. Cover and cook slowly until rice is tender and broth absorbed, stirring once. Stir in mushrooms to cook 3-4 minutes. This is a meal in itself with a salad. |
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DOVESSalt, pepper, and flour doves. Brown in oil in heavy roaster at 400 degrees. Add chopped onions and water. Cover. Reduce heat to 350 degrees; cook until tender. Add sherry and baste during cooking. Add chopped parsley to gravy before serving. Serves 6-8. |
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DOVES AMANDINESeason doves with salt and pepper and roll in flour. If giblets are used, parboil the heart and gizzard for 30 minutes, then roll them and the liver in flour. Brown dove and giblets in the hot oil. Add onions and saute briefly. Add Madeira, water, and almonds, and cover. Simmer for 45 minutes. Serve on a bed of hot, buttered noodles with parsley sprigs as garnish. Spoon the sauce over the doves and noodles on the serving platter. Will serve 4. |
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DOVES COUNTRY STYLEFlour birds lightly. Cook bacon in large skillet. Remove and keep warm. Saute doves in the bacon fat, browning well on all sides. Reduce heat and continue cooking until doves are tender. This will take about 12 minutes. Season to taste. Remove doves to hot platter and garnish with the bacon. Spoon out all but 3 tablespoons fat. Add 4 tablespoons flour and blend well. Cook 3 minutes. Gradually stir in cream and cook, stirring, until smooth and thickened. Season well with salt and pepper, add chopped parsley. Serves 6. |
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DOVES IN FOILPlace 6 doves, breast up, on 6 pieces of aluminum foil 12 inches square. Place 1/2 stick thick bacon over breast of each dove. Quarter 4 medium peeled potatoes. Quarter 4 medium peeled potatoes. Quarter 1 small onion. Cut 1 carrot into 1 inch pieces. Fine dice 2 1/4 inch slices green pepper. Place vegetables around doves on foil; salt and pepper to taste. Sprinkle 2 tablespoons Worcestershire sauce over doves. Fold foil to seal. Bake at 325 degrees for 90 minutes. When done, place foil container on dinner plate and unfold. |
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FRIED DOVEPlace doves in a large iron skillet, sprinkle with salt and pepper. Pour 1/2 cup of the water into the skillet. Cover tightly and steam over medium heat for 20 minutes. Remove lid and continue cooking until all water is gone. Serve with cooked wild rice. |
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HAPPY HOUR HAWAIIAN DOVESBone the dove breasts and saute them lightly in butter. On a large working surface, lay out individual squares of aluminum foil, about 3 inches. Place on breast on each square and top with 1 teaspoon apricot-pineapple preserves and 1 tablespoon teriyaki sauce. Seal the foil tightly and bake at 400 degrees for 20 minutes. When serving, place the foil packages on a hot platter to keep warm. Pour sesame seeds into a small serving bowl. Encourage your guests to open each package and then roll one dove at a time in the sesame seeds. Chopsticks, bamboo skewers or toothpicks will be helpful when eating. |
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