Doves Can Provide Good Eating for the Hunter’s Table
Far too many dove hunters, however, make short work of the season. They hunt opening day or opening weekend then shift to other pursuits. Dove hunting can continue, with breaks into January. And the products of the hunts can make interesting and delectable dishes on the table.
Arkansas Game and Fish Commission staff members enjoy doves in a wide variety of recipes. One of the most often used is simple – grilled dove breasts. Wrap a piece of bacon around the dove breast, secure it with a toothpick then grill until the bacon appears done, turning one or more times. Seasoning can be anything, nearly. A light sprinkle of Italian seasoning or Cavender’s Greek Seasoning on the breasts before the wrap with bacon works well.
For a main dish that is more innovative, consider this dove spaghetti recipe. Make adaptations, substitutions or additions as you may see fit. It’s good with a side dish and a salad for supper. It’s an easy one for even a cook of modest talents.
2 cups dove breasts, approximately
3 tbsp. butter or margarine
3 tbsp. chopped onion
2 tbsp. chopped bell pepper
1/3 cup sliced mushrooms
1 1/2 cups dove broth (see note)
2 tbsp. cornstarch
3 cups cooked thin spaghetti
1 cup shredded cheese
Melt the butter in saucepan; cook the onions, bell pepper and mushrooms over low heat until tender. Add dove broth and cornstarch and stir until thickened. Add dove and spaghetti. Heat the mixture until bubbling, stirring frequently. Turn into a baking dish and top with cheese. Place under broiler until cheese melts.
Note: To prepare dove broth, take the carcasses after the breasts have been removed and boil in water. Remove from heat and strain the liquid into a jar. This is your dove broth. Too much trouble? Just substitute canned chicken broth for the recipe.
2008-09 Arkansas Dove Seasons: Sept. 6-28, Oct. 4-19. Dec. 13-Jan. 2.