Savor the rich, gamey flavor of dove with our collection of 18 gourmet recipes perfect for elevating your dinner table. Whether you’re a seasoned hunter or simply seeking a unique, savory protein, these dishes—from elegant pan-seared breasts to hearty stews—promise to impress. Dive in and discover how this versatile bird can transform your next meal into a memorable culinary adventure.
Pan-Seared Dove Breast with Red Wine Reduction
While game meats might seem intimidating, pan-seared dove breast offers an accessible entry point with its delicate texture and quick cooking time. This elegant yet approachable dish transforms simple ingredients into a restaurant-worthy meal, perfect for a special dinner or holiday gathering. The rich red wine reduction beautifully complements the dove’s subtle flavor, creating a balanced and sophisticated plate.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 dove breasts, skin-on and patted dry
– 1 tablespoon clarified butter
– 1 tablespoon extra-virgin olive oil
– 1 shallot, finely minced
– 1 cup dry red wine (such as Cabernet Sauvignon)
– 1 cup low-sodium chicken stock
– 2 sprigs fresh thyme
– 1 tablespoon unsalted butter, cold and cubed
– Kosher salt and freshly ground black pepper
Instructions
1. Season both sides of the dove breasts generously with kosher salt and freshly ground black pepper.
2. Heat a heavy-bottomed skillet over medium-high heat for 2 minutes until hot.
3. Add the clarified butter and extra-virgin olive oil to the skillet, swirling to coat the surface.
4. Place the dove breasts skin-side down in the skillet, pressing gently with a spatula to ensure even contact.
5. Cook undisturbed for 4-5 minutes until the skin is deeply golden brown and crispy.
6. Flip the breasts using tongs and cook for 2-3 minutes on the flesh side until the internal temperature reaches 135°F on an instant-read thermometer.
7. Transfer the dove breasts to a wire rack set over a plate to rest, tenting loosely with aluminum foil.
8. Reduce the skillet heat to medium and add the minced shallot, cooking for 1 minute until translucent.
9. Pour in the dry red wine, using a wooden spoon to scrape up any browned bits from the skillet bottom.
10. Simmer the wine for 5-6 minutes until reduced by half, swirling occasionally.
11. Add the low-sodium chicken stock and fresh thyme sprigs, continuing to simmer for 8-10 minutes until the liquid reduces to about ¼ cup and coats the back of a spoon.
12. Remove the skillet from heat and discard the thyme sprigs.
13. Whisk in the cold cubed unsalted butter one piece at a time until fully emulsified into a glossy sauce.
14. Season the reduction with a pinch of kosher salt if needed.
15. Slice the rested dove breasts against the grain into ½-inch thick pieces.
16. Arrange the sliced dove on warm plates and spoon the red wine reduction over the top.
Here, the dove breast reveals a perfectly pink interior with a crisp, golden skin that shatters with each bite. The reduction offers deep, wine-forward notes that cut through the richness without overwhelming the delicate game flavor. For a stunning presentation, serve alongside creamy parsnip purée and sautéed wild mushrooms to create textural contrast and earthy complements.
Grilled Dove Skewers with Garlic and Rosemary
Unlocking the rich, gamey flavor of dove requires a simple yet precise approach. This recipe transforms these small birds into tender, aromatic skewers perfect for outdoor gatherings or a rustic dinner party. We’ll guide you through each step to ensure perfectly cooked meat infused with garlic and rosemary.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 8 whole doves, cleaned and patted dry
– ¼ cup extra-virgin olive oil
– 4 large garlic cloves, minced
– 2 tbsp fresh rosemary leaves, finely chopped
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Preheat a gas or charcoal grill to medium-high heat, approximately 400°F.
2. In a small bowl, combine the extra-virgin olive oil, minced garlic cloves, and finely chopped rosemary leaves to create a marinade.
3. Place the cleaned doves in a shallow dish and coat them evenly with the marinade, ensuring all surfaces are covered.
4. Season the doves with kosher salt and freshly ground black pepper, rubbing the seasonings into the meat.
5. Thread two doves onto each soaked wooden skewer, piercing through the breast and thigh for stability.
6. Place the skewers on the preheated grill, positioning them diagonally to the grates for attractive grill marks.
7. Grill the skewers for 5 minutes, then flip them using tongs.
8. Continue grilling for another 5 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer.
9. Remove the skewers from the grill and let them rest for 3 minutes on a clean plate to allow juices to redistribute.
Here, the doves emerge with a crisp, golden-brown exterior that gives way to succulent, tender meat. The garlic and rosemary infuse every bite with earthy, aromatic notes, while the slight char from grilling adds a subtle smokiness. For a creative presentation, serve the skewers over a bed of creamy polenta or alongside roasted root vegetables to complement the gamey richness.
Slow-Cooked Dove Stew with Root Vegetables
Crafting a comforting, rustic stew requires patience and quality ingredients, and this slow-cooked dove version with root vegetables is a perfect winter project. Let’s build layers of flavor methodically, starting with a rich base and ending with tender, fall-off-the-bone results.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 2 lbs whole doves, cleaned and patted dry
– 3 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups dry red wine
– 4 cups rich chicken stock
– 2 large carrots, peeled and cut into 1-inch chunks
– 2 parsnips, peeled and cut into 1-inch chunks
– 1 lb baby potatoes, halved
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
Instructions
1. Preheat a large Dutch oven over medium-high heat for 3 minutes until evenly hot.
2. Add 2 tablespoons of clarified butter and swirl to coat the bottom completely.
3. Season the doves evenly with fine sea salt and freshly cracked black pepper.
4. Sear the doves in the Dutch oven for 4-5 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Transfer the seared doves to a clean plate and set aside.
6. Reduce the heat to medium and add the remaining 1 tablespoon of clarified butter to the pot.
7. Sauté the finely diced yellow onion for 6-8 minutes until translucent and lightly caramelized.
8. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
9. Deglaze the pot with dry red wine, scraping up any browned bits from the bottom with a wooden spoon.
10. Simmer the wine for 5 minutes until reduced by half, which will concentrate the flavor and cook off the alcohol.
11. Pour in the rich chicken stock and bring the liquid to a gentle simmer.
12. Return the seared doves to the pot along with any accumulated juices.
13. Add the peeled carrot chunks, peeled parsnip chunks, halved baby potatoes, fresh rosemary sprigs, fresh thyme sprigs, and bay leaf.
14. Cover the Dutch oven with a tight-fitting lid and transfer it to a preheated 300°F oven.
15. Braise the stew for 3 hours until the dove meat is fork-tender and easily pulls away from the bone.
16. Carefully remove the pot from the oven and discard the herb sprigs and bay leaf.
17. Let the stew rest, uncovered, for 15 minutes to allow the flavors to meld and the temperature to settle for safe serving.
The long, slow braise yields dove that is incredibly tender and infused with the aromatic herbs, while the root vegetables become meltingly soft without losing their shape. Serve this deeply flavorful stew in shallow bowls with a crusty baguette for sopping up the rich, wine-kissed broth, or spoon it over creamy polenta for a heartier meal.
Dove and Wild Mushroom Risotto
Perfect for a special winter evening, this dove and wild mushroom risotto brings together rich game and earthy fungi in a creamy, comforting dish. Let’s walk through each step methodically to achieve the ideal texture and depth of flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 whole doves, breasts removed and deboned
– 1 cup Arborio rice
– 4 cups homemade chicken stock, kept at a simmer
– 1/2 cup dry white wine
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/4 cup unsalted butter, divided
– 2 tablespoons extra-virgin olive oil
– 1 shallot, finely minced
– 2 cloves garlic, finely minced
– 8 ounces assorted wild mushrooms (such as chanterelles and morels), cleaned and sliced
– 1/4 cup heavy cream
– 1 tablespoon fresh thyme leaves
– Kosher salt and freshly ground black pepper
Instructions
1. Season the dove breasts generously with kosher salt and freshly ground black pepper on all sides.
2. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the dove breasts, skin-side down, for 3–4 minutes until the skin is golden brown and crispy.
4. Flip the dove breasts and cook for an additional 2–3 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
5. Transfer the dove breasts to a plate, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
6. In the same skillet, add the remaining 1 tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted butter over medium heat.
7. Sauté the minced shallot and garlic for 2–3 minutes until fragrant and translucent, stirring frequently to prevent burning.
8. Add the sliced wild mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown.
9. Stir in the Arborio rice and toast for 1–2 minutes until the grains are lightly coated and opaque at the edges.
10. Pour in the dry white wine and cook, stirring constantly, until the liquid is fully absorbed, about 2 minutes.
11. Add 1 cup of simmering chicken stock to the rice mixture, stirring continuously until absorbed; repeat this process, adding stock 1 cup at a time, for 20–25 minutes until the rice is al dente and creamy.
12. Fold in the heavy cream, remaining 3 tablespoons of unsalted butter, and grated Parmigiano-Reggiano cheese until fully incorporated and glossy.
13. Slice the rested dove breasts thinly against the grain.
14. Gently stir the sliced dove and fresh thyme leaves into the risotto, heating through for 1–2 minutes.
15. Season the risotto to taste with kosher salt and freshly ground black pepper, adjusting as needed.
Risotto should have a luxurious, flowing consistency that coats the back of a spoon without being soupy. The tender dove and woodsy mushrooms create a harmonious balance, while the Parmigiano-Reggiano adds a salty, nutty finish. For an elegant presentation, serve it in shallow bowls garnished with extra thyme sprigs and a drizzle of truffle oil.
Bacon-Wrapped Dove with Bourbon Glaze
Pulling together the rich flavors of game and smoky bacon with a sweet, boozy glaze makes for an unforgettable holiday centerpiece. This elegant yet approachable recipe transforms dove breasts into a succulent, restaurant-worthy dish perfect for a special dinner. Follow these methodical steps to ensure a perfectly cooked, deeply flavorful result.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 8 dove breasts, skin-on
– 8 slices thick-cut applewood-smoked bacon
– 1/2 cup high-quality bourbon
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 1/4 tsp freshly cracked black pepper
– 1/4 tsp fine sea salt
– 2 tbsp clarified butter
Instructions
1. Pat the dove breasts completely dry with paper towels to ensure the bacon adheres properly and promotes browning.
2. Season each dove breast evenly on all sides with the fine sea salt and freshly cracked black pepper.
3. Wrap one slice of thick-cut applewood-smoked bacon securely around each seasoned dove breast, tucking the ends underneath.
4. Heat the clarified butter in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the bacon-wrapped dove breasts seam-side down in the hot skillet; cook undisturbed for 4-5 minutes until the bacon is deeply browned and crisped.
6. Using tongs, carefully flip each breast and cook for an additional 4-5 minutes on the opposite side until the bacon is fully rendered and crisp.
7. Transfer the seared dove breasts to a plate, leaving the rendered fat in the skillet.
8. Reduce the skillet heat to medium and carefully pour in the high-quality bourbon to deglaze, scraping up any browned bits with a wooden spoon for 1 minute.
9. Whisk in the pure maple syrup, Dijon mustard, and apple cider vinegar until the mixture is fully combined and begins to simmer.
10. Return the dove breasts to the skillet, spooning the glaze over them generously.
11. Continue to cook, basting frequently, for 5-7 minutes until the glaze has thickened to a syrupy consistency and coats the back of a spoon.
12. Remove the skillet from the heat and let the dove rest in the glaze for 5 minutes before serving.
Out of the skillet, the dove offers a delightful contrast: the bacon provides a crisp, salty shell giving way to tender, medium-rare meat within. The bourbon glaze caramelizes into a sticky, sweet-savory lacquer with subtle smoky notes. For a stunning presentation, arrange the glazed breasts over a bed of creamy stone-ground grits and garnish with a sprinkle of fresh thyme.
Dove Pot Pie with Flaky Crust
On a crisp winter evening, few dishes offer the comforting embrace of a homemade pot pie. Our dove pot pie elevates this classic with tender, flavorful dove meat and a perfectly flaky crust that shatters with each forkful. Let’s walk through this methodical recipe together, step by step, to create a memorable centerpiece for your table.
Serving: 6 | Pre Time: 45 minutes | Cooking Time: 50 minutes
Ingredients
– 4 dove breasts, deboned and diced
– 2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1/2 cup ice water
– 1 cup pearl onions, peeled
– 2 carrots, diced into 1/2-inch pieces
– 2 celery stalks, diced
– 2 cups chicken stock
– 1/2 cup heavy cream
– 2 tbsp clarified butter
– 2 tbsp all-purpose flour (for roux)
– 1 tsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 pasture-raised egg, lightly beaten (for egg wash)
Instructions
1. Combine 2 cups all-purpose flour and cold, cubed unsalted butter in a food processor; pulse until the mixture resembles coarse crumbs, about 10 pulses.
2. Gradually add 1/2 cup ice water while pulsing, just until the dough begins to clump together; avoid overmixing to ensure a flaky crust.
3. Turn the dough onto a floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to relax the gluten.
4. In a large skillet over medium-high heat, melt 2 tbsp clarified butter until shimmering, about 2 minutes.
5. Add diced dove breasts and sear until browned on all sides, approximately 4-5 minutes; remove and set aside to retain juices.
6. In the same skillet, add pearl onions, diced carrots, and celery; sauté until vegetables are tender, about 8 minutes, stirring occasionally.
7. Sprinkle 2 tbsp all-purpose flour over the vegetables and cook for 2 minutes to form a roux, stirring constantly to prevent burning.
8. Slowly whisk in 2 cups chicken stock and 1/2 cup heavy cream until the mixture thickens, about 5 minutes.
9. Return the seared dove to the skillet, add fresh thyme leaves, kosher salt, and black pepper; simmer for 10 minutes to meld flavors.
10. Preheat your oven to 375°F and grease a 9-inch pie dish.
11. Roll out the chilled dough on a floured surface to a 1/4-inch thickness, large enough to cover the pie dish.
12. Transfer the dove filling to the pie dish, then drape the dough over the top, trimming any excess and crimping the edges with a fork.
13. Brush the top crust with lightly beaten pasture-raised egg wash for a golden finish.
14. Cut four small slits in the center of the crust to allow steam to escape during baking.
15. Bake at 375°F for 30-35 minutes, until the crust is golden brown and the filling bubbles visibly through the slits.
16. Remove from the oven and let rest for 10 minutes before serving to allow the filling to set.
Completing this dove pot pie rewards you with a rich, savory filling enveloped in a buttery, shatteringly crisp crust. The tender dove meat pairs beautifully with the sweet pearl onions and aromatic thyme, creating a depth of flavor that’s both rustic and refined. For a creative twist, serve individual portions in ramekins topped with herb-infused whipped cream or alongside a crisp arugula salad dressed in lemon vinaigrette to balance the richness.
Smoked Dove with Applewood and Honey Glaze
Gently smoking dove with applewood and honey creates a dish that transforms a humble game bird into a centerpiece worthy of any special occasion. This methodical guide will walk you through each step, ensuring even beginners achieve tender, flavorful results with a beautiful caramelized glaze.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 4 whole doves, cleaned and patted dry
– 2 tablespoons kosher salt
– 1 tablespoon freshly cracked black pepper
– 1 tablespoon garlic powder
– 1 cup applewood smoking chips, soaked in water for 30 minutes
– 1/2 cup raw honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1/4 cup unsalted butter, cut into small cubes
Instructions
1. Preheat your smoker to 225°F using indirect heat.
2. Combine the kosher salt, black pepper, and garlic powder in a small bowl to create a dry rub.
3. Pat the doves completely dry with paper towels to ensure the rub adheres properly.
4. Generously season the doves inside and out with the prepared dry rub, covering all surfaces evenly.
5. Drain the soaked applewood chips and add them to the smoker box or directly onto the coals to generate smoke.
6. Place the seasoned doves on the smoker rack, breast-side up, ensuring they are not touching.
7. Smoke the doves at 225°F for 2 hours, maintaining a consistent temperature without opening the smoker frequently.
8. While the doves smoke, prepare the glaze by combining the raw honey, apple cider vinegar, and Dijon mustard in a small saucepan over medium heat.
9. Whisk the glaze mixture constantly until it just begins to simmer, then immediately remove it from the heat to prevent burning.
10. After 2 hours of smoking, carefully brush each dove with a thick layer of the prepared honey glaze using a pastry brush.
11. Increase the smoker temperature to 350°F and return the glazed doves to cook for an additional 30 minutes.
12. During the final 5 minutes of cooking, dot the top of each dove with the cubed unsalted butter to add richness and promote browning.
13. Remove the doves from the smoker when the internal temperature reaches 165°F at the thickest part of the breast, checking with an instant-read thermometer.
14. Transfer the smoked doves to a clean cutting board and let them rest for 10 minutes before serving to allow the juices to redistribute.
What emerges is a beautifully lacquered bird with meat so tender it nearly falls from the bone, carrying subtle smoky notes from the applewood that perfectly complement the sweet-tart honey glaze. For a striking presentation, serve each whole dove atop a bed of wild rice pilaf or alongside roasted root vegetables to catch the flavorful pan juices.
Dove Tacos with Avocado Lime Crema
Zesty and unexpected, dove tacos offer a unique twist on taco night that’s surprisingly approachable. By breaking the process into clear steps, even a novice cook can achieve tender, flavorful dove meat paired with a bright, creamy avocado lime crema. Let’s walk through this methodical recipe to create a memorable meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb dove breasts, deboned and patted dry
– 2 tbsp clarified butter
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 8 small corn tortillas
– 2 ripe Hass avocados, pitted and peeled
– 1/4 cup crème fraîche
– 2 tbsp fresh lime juice
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/2 tsp fine sea salt
Instructions
1. Pat the dove breasts completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the kosher salt, black pepper, ground cumin, and smoked paprika.
3. Rub the spice mixture evenly over all surfaces of the dove breasts.
4. Heat the clarified butter in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the dove breasts in the hot skillet in a single layer, being careful not to overcrowd the pan.
6. Sear the dove breasts for 2-3 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F.
7. Transfer the cooked dove breasts to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.
8. While the dove rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. For the crema, place the Hass avocado flesh, crème fraîche, and fresh lime juice in a medium bowl.
10. Mash the ingredients together with a fork until smooth but with slight texture.
11. Fold in the finely chopped red onion, chopped fresh cilantro, and fine sea salt until just combined.
12. Slice the rested dove breasts against the grain into thin strips.
13. To assemble, place a few strips of dove meat onto each warmed corn tortilla.
14. Top each taco generously with the avocado lime crema.
15. Serve immediately.
Enjoy the contrast of the tender, savory dove against the cool, tangy crema. Each bite offers a rich, gamey depth balanced by the creamy avocado and bright citrus. For a creative presentation, serve the tacos on a platter with extra lime wedges and a sprinkle of micro-cilantro.
Dove and Sausage Gumbo
Gumbo, that quintessential Louisiana comfort food, transforms beautifully when game meets pork in this Dove and Sausage version. This methodical recipe builds layers of flavor, from a dark roux to a rich, simmering broth, perfect for a cozy winter gathering. Let’s guide you through each step to create this hearty, soul-warming dish.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 1/2 cup clarified butter
– 1/2 cup all-purpose flour
– 1 large yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 3 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 lb andouille sausage, sliced into 1/2-inch rounds
– 4 dove breasts, deboned and cut into 1-inch pieces
– 6 cups chicken stock, preferably homemade
– 1 (14.5 oz) can diced tomatoes, with juices
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tbsp Worcestershire sauce
– 1 tsp filé powder
– Kosher salt, as needed
– 4 cups cooked long-grain white rice, for serving
– 1/4 cup fresh parsley, finely chopped, for garnish
Instructions
1. Heat the clarified butter in a large, heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Whisk in the all-purpose flour continuously for 15-20 minutes until the roux reaches a deep chocolate-brown color, scraping the bottom to prevent burning.
3. Immediately add the finely diced yellow onion, green bell pepper, and celery stalks, stirring to coat in the roux, and cook for 8-10 minutes until the vegetables soften.
4. Stir in the minced garlic cloves and cook for 1 minute until fragrant.
5. Add the sliced andouille sausage and dove breast pieces, searing for 5-7 minutes until lightly browned.
6. Pour in the chicken stock and diced tomatoes with juices, using a wooden spoon to deglaze the pot by scraping up any browned bits from the bottom.
7. Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, and Worcestershire sauce, then bring the mixture to a boil.
8. Reduce the heat to low, cover the pot partially, and simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
9. Remove the pot from heat, discard the bay leaves, and stir in the filé powder until fully incorporated.
10. Season with kosher salt to balance the flavors, starting with 1 teaspoon and adjusting as needed.
11. Ladle the gumbo over bowls of cooked long-grain white rice and garnish with finely chopped fresh parsley.
Every spoonful of this gumbo offers a velvety, thick broth that clings to the rice, with the tender dove and smoky sausage providing a robust, earthy depth. The subtle heat from the cayenne and smokiness from the paprika create a complex flavor profile that deepens overnight. For a creative twist, serve it alongside crusty French bread for dipping or top with a poached pasture-raised egg for added richness.
Herb-Roasted Dove with Lemon Butter Sauce
Tender dove breasts, when roasted with aromatic herbs and finished with a bright lemon butter sauce, transform into an elegant yet approachable dish perfect for special occasions. This recipe breaks down the process into manageable steps, ensuring even novice cooks can achieve restaurant-quality results at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 8 whole dove breasts, skin-on
– 2 tablespoons clarified butter
– 4 sprigs fresh rosemary
– 6 sprigs fresh thyme
– 3 cloves garlic, thinly sliced
– ½ cup dry white wine
– ¼ cup fresh lemon juice
– 4 tablespoons unsalted butter, cold and cubed
– Kosher salt
– Freshly ground black pepper
Instructions
1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the dove breasts completely dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper.
3. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the dove breasts skin-side down in the skillet and sear without moving them until the skin is golden brown and crisp, approximately 4-5 minutes.
5. Flip the dove breasts and add the rosemary, thyme, and sliced garlic to the skillet around the meat.
6. Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until an instant-read thermometer inserted into the thickest part of a breast registers 145°F (63°C) for medium-rare.
7. Remove the skillet from the oven, transfer the dove breasts to a plate, and tent loosely with foil to rest.
8. Place the skillet back on the stove over medium heat, discarding the herb sprigs but leaving the garlic.
9. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom, and simmer until reduced by half, about 3 minutes.
10. Whisk in the fresh lemon juice and let the mixture simmer for 1 minute.
11. Reduce the heat to low and whisk in the cold, cubed unsalted butter one piece at a time until fully incorporated and the sauce is glossy and slightly thickened.
12. Return the rested dove breasts and any accumulated juices to the skillet, spooning the sauce over them to coat.
Lemon butter sauce clings to the crisp-skinned dove, offering a perfect balance of rich, herbal notes and bright acidity. Serve this elegant dish over a bed of creamy polenta or alongside roasted root vegetables to soak up every drop of the luxurious sauce.
Dove Stir-Fry with Ginger and Soy
A savory stir-fry that transforms tender dove breasts into an elegant weeknight meal, this recipe balances the rich, gamey flavor of dove with the bright notes of ginger and the umami depth of soy sauce. Perfect for those looking to explore wild game in an approachable way, it comes together quickly once you’ve prepared your ingredients. Let’s walk through each step methodically to ensure success even if you’re new to cooking dove.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 dove breasts, skinless and boneless, trimmed of silver skin
– 2 tablespoons clarified butter
– 1 tablespoon fresh ginger, finely minced
– 2 cloves garlic, finely minced
– 1/4 cup low-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon granulated sugar
– 1/4 cup chicken stock
– 1 tablespoon cornstarch
– 2 scallions, thinly sliced on the bias
– 1 teaspoon toasted sesame oil
Instructions
1. Pat the dove breasts completely dry with paper towels, then season both sides lightly with kosher salt and freshly ground black pepper.
2. In a small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, and chicken stock until the sugar dissolves completely.
3. In a separate small bowl, create a slurry by mixing the cornstarch with 1 tablespoon of cold water until smooth and free of lumps.
4. Heat a large skillet or wok over medium-high heat until a drop of water sizzles and evaporates immediately upon contact.
5. Add the clarified butter to the hot skillet, swirling to coat the surface evenly.
6. Place the dove breasts in the skillet, presentation-side down, and sear undisturbed for 2 minutes to develop a golden-brown crust.
7. Flip the dove breasts and cook for an additional 1 minute, then transfer them to a clean plate to rest.
8. Reduce the heat to medium and add the minced ginger and garlic to the skillet, stirring constantly for 30 seconds until fragrant but not browned.
9. Pour the soy sauce mixture into the skillet, scraping up any browned bits from the bottom with a wooden spoon to incorporate the fond.
10. Bring the sauce to a simmer, then whisk in the cornstarch slurry and cook for 1 minute until the sauce thickens to a glossy, nappe consistency that coats the back of a spoon.
11. Return the dove breasts and any accumulated juices to the skillet, spooning the sauce over them to coat evenly, and cook for 1 minute to reheat gently.
12. Remove the skillet from the heat and stir in the sliced scallions and toasted sesame oil until just combined.
13. Slice the dove breasts against the grain into 1/2-inch thick pieces and arrange them on a serving platter, drizzling the remaining sauce over the top.
14. Clean, sharp knives make slicing dove easier, as the meat is delicate; for optimal tenderness, avoid overcooking the breasts beyond medium-rare. Clarified butter prevents burning at high heat, ideal for searing. Toasting the sesame oil off-heat preserves its nutty aroma, which can turn bitter if cooked.
15. Crisp, caramelized edges give way to a juicy, pink interior in the dove, while the sauce offers a silky texture with a balanced punch of ginger and savory soy. Consider serving it over jasmine rice to soak up the sauce, or alongside steamed bok choy for a contrasting crunch that complements the dish’s richness.
Dove Confit with Thyme and Garlic
While many holiday recipes demand hours of preparation, this dove confit offers an elegant yet surprisingly approachable centerpiece. We’ll walk through each stage methodically, ensuring tender, flavorful results perfect for a special dinner. The key lies in patient, low-temperature cooking that transforms the dove into something truly exceptional.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 4 whole doves, approximately 1 pound each
– 4 cups duck fat, rendered
– 8 sprigs fresh thyme
– 6 cloves garlic, smashed
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black peppercorns
Instructions
1. Pat the whole doves completely dry with paper towels to ensure proper browning.
2. Season the doves evenly on all surfaces with kosher salt and freshly cracked black peppercorns.
3. Place a heavy-bottomed Dutch oven over medium heat and add the rendered duck fat.
4. Heat the duck fat to 200°F, using a deep-fry thermometer to monitor the temperature precisely.
5. Carefully submerge the seasoned doves in the warm duck fat, arranging them in a single layer.
6. Add the smashed garlic cloves and fresh thyme sprigs to the Dutch oven, distributing them evenly.
7. Reduce the heat to low, maintaining the fat temperature at a consistent 200°F.
8. Cook the doves undisturbed for 3 hours, checking the temperature every 30 minutes to ensure it remains steady.
9. Remove the Dutch oven from heat and let the doves cool in the fat for 30 minutes.
10. Using tongs, carefully transfer the doves to a wire rack set over a baking sheet to drain excess fat.
11. Preheat your oven’s broiler to high, positioning the rack 6 inches from the heating element.
12. Place the drained doves on a broiler-safe pan and broil for 3-4 minutes until the skin crisps and turns golden brown.
13. Transfer the doves to a serving platter and let rest for 5 minutes before carving.
Succulent meat falls effortlessly from the bone, infused with aromatic thyme and mellowed garlic notes from the slow confit process. Serve alongside a bitter greens salad dressed with a sharp vinaigrette to cut through the richness, or present the doves whole for dramatic tableside carving.
Dove and Fig Crostini
Fusing the earthy sweetness of figs with the delicate richness of dove creates an elegant appetizer perfect for holiday gatherings. This crostini balances savory and sweet notes through simple, methodical preparation that yields impressive results. Follow these steps carefully to build layers of flavor on crisp bread.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 baguette, sliced into 16 half-inch thick pieces
– 2 tablespoons extra-virgin olive oil
– 8 ounces dove breast, deboned and thinly sliced
– 1 tablespoon clarified butter
– 8 fresh figs, quartered
– 2 ounces goat cheese, crumbled
– 1 tablespoon honey
– 1 teaspoon fresh thyme leaves
– Sea salt flakes
– Freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F.
2. Arrange baguette slices in a single layer on a baking sheet.
3. Brush each slice lightly with extra-virgin olive oil using a pastry brush.
4. Bake for 8-10 minutes until edges turn golden brown and centers are crisp.
5. Remove crostini from oven and let cool completely on a wire rack.
6. Season dove breast slices generously with sea salt flakes and freshly cracked black pepper.
7. Heat clarified butter in a skillet over medium-high heat until it shimmers.
8. Sear dove slices for 90 seconds per side until they develop a golden crust but remain slightly pink inside.
9. Transfer cooked dove to a cutting board and let rest for 3 minutes.
10. Thinly slice the rested dove against the grain.
11. Arrange two fig quarters on each cooled crostini base.
12. Top each with 2-3 slices of seared dove.
13. Sprinkle crumbled goat cheese evenly over all assembled crostini.
14. Drizzle honey in a zigzag pattern across the crostini using a spoon.
15. Garnish each piece with fresh thyme leaves.
A harmonious blend emerges where the crisp crostini provides textural contrast to the tender dove and soft figs. The goat cheese adds creamy tang that cuts through the honey’s sweetness, while thyme offers an herbal finish. For a festive presentation, arrange these on a slate board with additional fresh figs and thyme sprigs scattered around the edges.
Dove Meatballs in Marinara Sauce
Now, let’s explore a unique twist on a classic Italian favorite—Dove Meatballs in Marinara Sauce. This recipe transforms tender, gamey dove meat into succulent meatballs, simmered in a rich, aromatic marinara for a sophisticated yet comforting dish. Perfect for a special dinner or holiday gathering, it’s sure to impress with its depth of flavor and elegant presentation.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound ground dove meat
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/4 cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons extra-virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 28 ounces canned San Marzano tomatoes, crushed
– 1/4 cup dry red wine
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. In a large mixing bowl, combine the ground dove meat, Parmigiano-Reggiano cheese, panko breadcrumbs, and lightly beaten pasture-raised egg.
2. Season the mixture generously with kosher salt and freshly ground black pepper, then gently mix until just combined to avoid overworking the meat.
3. Using damp hands, shape the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet; this prevents sticking and ensures even cooking.
4. Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Add the meatballs in a single layer, working in batches if necessary, and sear until golden brown on all sides, approximately 8-10 minutes total; remove and set aside.
6. In the same pot, add the finely diced yellow onion and sauté until translucent, about 5 minutes, scraping up any browned bits for added flavor.
7. Stir in the minced garlic and cook until fragrant, 30 seconds, being careful not to burn it to avoid bitterness.
8. Pour in 1/4 cup of dry red wine to deglaze the pot, simmering until reduced by half, about 2 minutes.
9. Add the crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes, then bring to a gentle simmer over medium-low heat.
10. Return the seared meatballs to the pot, submerging them in the sauce, and simmer uncovered for 25-30 minutes, until the meatballs are cooked through and the sauce has thickened.
11. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed, then remove from heat.
Let these dove meatballs rest in the marinara for a few minutes before serving to allow the flavors to meld beautifully. The result is tender, juicy meatballs with a subtle gamey richness, complemented by a vibrant, slightly spicy sauce that clings perfectly to each bite. For a creative twist, serve them over creamy polenta or alongside crusty artisan bread to soak up every last drop of sauce.
Dove and Blackberry Salad with Goat Cheese
Often overlooked in modern cooking, dove offers a delicate, gamey flavor that pairs beautifully with sweet-tart blackberries and tangy goat cheese. This elegant salad balances rich, savory notes with bright, fruity accents for a sophisticated yet approachable dish. Let’s walk through each step to create this seasonal masterpiece.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 dove breasts, skin-on
– 2 cups fresh blackberries
– 4 ounces fresh goat cheese, crumbled
– 6 cups mixed baby greens
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon clarified butter
Instructions
1. Pat the dove breasts completely dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
2. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately, then add clarified butter and swirl to coat the pan.
3. Place dove breasts skin-side down in the hot skillet and cook undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip the dove breasts using tongs and cook for 3 more minutes until the internal temperature reaches 145°F on an instant-read thermometer.
5. Transfer the cooked dove breasts to a cutting board and let them rest for 5 minutes to allow juices to redistribute.
6. While the dove rests, whisk together extra-virgin olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl until emulsified.
7. Arrange mixed baby greens on four chilled plates, creating a bed for the salad components.
8. Slice the rested dove breasts diagonally against the grain into 1/4-inch thick pieces.
9. Distribute the sliced dove evenly over the baby greens, followed by fresh blackberries and crumbled goat cheese.
10. Drizzle the prepared vinaigrette evenly over each assembled salad just before serving.
Finished with a final drizzle, this salad presents tender, medium-rare dove against crisp greens that yield to juicy blackberry bursts. For a striking presentation, arrange the components in concentric circles rather than tossing them together. The tangy goat cheese melts slightly from the warm dove, creating creamy pockets that contrast beautifully with the peppery vinaigrette.
Dove Stuffed with Wild Rice and Cranberries
This elegant yet approachable dish transforms a classic game bird into a festive centerpiece perfect for holiday gatherings. Through careful preparation and thoughtful seasoning, you’ll create a memorable meal that balances rich, savory flavors with bright, tart notes from the cranberries. Let’s walk through each step methodically to ensure success, even if you’re new to working with dove.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 4 whole doves, cleaned and patted dry
– 1 cup wild rice, rinsed
– 1/2 cup dried cranberries
– 2 cups low-sodium chicken stock
– 1/4 cup clarified butter
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup dry white wine
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. In a medium saucepan, combine the wild rice and chicken stock, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the rice for 40 minutes until tender and the liquid is absorbed.
4. While the rice cooks, heat 2 tablespoons of clarified butter in a skillet over medium heat until shimmering.
5. Add the diced yellow onion to the skillet and sauté for 5 minutes until translucent and soft.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Transfer the cooked wild rice to a mixing bowl and fold in the sautéed onion mixture, dried cranberries, fresh thyme leaves, kosher salt, and black pepper until evenly combined.
8. Pat the doves completely dry with paper towels, both inside and out, to ensure crisp skin during roasting.
9. Gently stuff each dove cavity with the wild rice mixture, being careful not to overfill to allow for expansion.
10. Truss the doves with kitchen twine to secure the legs and wings close to the body for even cooking.
11. Heat the remaining clarified butter in an oven-safe skillet over medium-high heat until hot.
12. Sear the doves for 3 minutes per side until golden brown, using tongs to turn them carefully.
13. Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom with a wooden spoon.
14. Transfer the skillet to the preheated oven and roast the doves for 25 minutes until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the thigh.
15. Remove the skillet from the oven and let the doves rest for 10 minutes on a cutting board before removing the twine and serving.
Golden, crispy skin gives way to tender, juicy meat infused with the aromatic rice stuffing. The wild rice provides a pleasantly chewy texture that contrasts with the plump, rehydrated cranberries, offering bursts of tart sweetness in each bite. For a stunning presentation, serve the doves whole on a bed of sautéed seasonal greens, drizzled with the pan juices reduced slightly with a splash of stock.
Dove and Chestnut Soup
Delightfully rich and earthy, this dove and chestnut soup is a sophisticated winter warmer that transforms humble ingredients into an elegant first course. Developed through careful layering of flavors, it showcases the delicate game notes of dove balanced with the sweet nuttiness of roasted chestnuts, creating a velvety texture that comforts from the first spoonful.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
- 2 whole doves, deboned and cut into 1-inch pieces
- 1 cup roasted chestnuts, peeled and roughly chopped
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons clarified butter
- 4 cups rich chicken stock
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers, about 2 minutes.
- Add the diced yellow onion and cook, stirring frequently, until translucent and just beginning to caramelize at the edges, 6-8 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
- Increase the heat to medium-high and add the dove pieces in a single layer, searing until golden brown on all sides, approximately 4-5 minutes total.
- Pour in the rich chicken stock, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot for maximum flavor.
- Add the chopped roasted chestnuts, fresh thyme leaves, and bay leaf to the pot.
- Bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a bare simmer.
- Cover the pot and simmer for 30 minutes, allowing the dove to become tender and the chestnuts to soften completely.
- Remove and discard the bay leaf from the soup.
- Carefully transfer the soup in batches to a high-speed blender and purée until perfectly smooth and velvety, about 1 minute per batch.
- Return the puréed soup to the cleaned pot and place it over low heat.
- Stir in the heavy cream until fully incorporated and the soup is heated through, about 3 minutes.
- Season the soup with kosher salt and freshly ground black pepper, tasting and adjusting until the flavors are balanced and pronounced.
Elegantly smooth with a deep, nutty sweetness from the chestnuts, this soup has a luxurious mouthfeel that coats the palate. The subtle gaminess of the dove provides a sophisticated backbone, making it an impressive starter for a holiday dinner. For a beautiful presentation, garnish each bowl with a drizzle of truffle oil, a few crispy sage leaves, or a sprinkle of finely chopped toasted hazelnuts.
Dove Kebabs with Pomegranate Molasses
Just in time for a festive gathering, these Dove Kebabs with Pomegranate Molasses offer a sophisticated yet approachable centerpiece. Juicy, tender dove breasts are marinated in a sweet-tart glaze and grilled to perfection, creating a dish that’s both elegant and deeply satisfying for any home cook ready to elevate their game.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 8 dove breasts, boneless and skin-on
– 1/2 cup pomegranate molasses
– 1/4 cup extra-virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1 tbsp clarified butter
– 1/4 cup fresh pomegranate arils
– 2 tbsp fresh mint leaves, finely chopped
Instructions
1. In a medium glass bowl, whisk together the pomegranate molasses, extra-virgin olive oil, lemon juice, minced garlic, kosher salt, and black pepper until fully emulsified.
2. Add the dove breasts to the bowl, ensuring each piece is thoroughly coated in the marinade, then cover and refrigerate for 25 minutes to allow the flavors to penetrate.
3. While the dove marinates, soak 4 wooden skewers in water for 20 minutes to prevent burning during grilling—this simple step ensures even cooking without charring.
4. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly brush the grates with clarified butter to create a non-stick surface and enhance browning.
5. Thread 2 marinated dove breasts onto each soaked skewer, piercing through the thickest part of the meat to secure them evenly for consistent heat distribution.
6. Place the kebabs on the preheated grill and cook for 4–5 minutes per side, or until the internal temperature reaches 145°F and the exterior develops a caramelized, glossy finish.
7. Transfer the cooked kebabs to a clean platter and let them rest for 3 minutes to allow the juices to redistribute, which keeps the meat tender and moist.
8. Garnish the kebabs with fresh pomegranate arils and finely chopped mint leaves just before serving to add a burst of color and freshness.
Unbelievably tender, these kebabs feature a sticky-sweet glaze that contrasts beautifully with the savory, gamey notes of the dove. Serve them over a bed of herbed couscous or alongside grilled vegetables to soak up the rich pomegranate molasses sauce, making for a visually stunning and flavor-packed meal.
Summary
Feast your way through these 18 savory dove recipes and discover a world of gourmet dinners right at home. We hope this list inspires your next culinary adventure. Don’t forget to try a recipe, leave a comment with your favorite, and share your creations by pinning this article on Pinterest!
