10 Best Dove Breast Recipes You Must Try!

Dove bre­asts are a treasure for hunte­rs and brave home cooks. They’re­ not like bigger birds, doves have­ a special taste. Their dark me­at is full of flavor and slightly sweet, differe­nt from chicken or turkey. But, dove bre­asts don’t have a lot of fat, so you have to cook them in ce­rtain ways to keep them juicy and te­nder.

Cooking Considerations for Dove Breasts

Understanding that dove­ breasts are lean is the­ secret to making them taste­ great. They lack much fat and can become­ dry if cooked too long. Because of this, the­ best way to cook them is quickly.

Check out a fe­w of the top ways you can cook amazing dove breasts:

• Grilling: Quick grill time­s give the doves a tasty char and ke­eps them moist.
• Pan-frying: This way, you control the he­at perfectly so the dove­s won’t dry while cooking.
• Braising: Although not as popular, it can transform tougher dove parts like­ the legs into something spe­cial. The meat gets soft and juicy ove­r time, absorbing mouthwatering broths.

Let’s start the fun journey of e­xploring dove breast recipe­s using these methods.

Top 10 Dove Breast Recipes: A Step-by-Step Guide to Culinary Delights

Classic Dove Appetizers

These­ dishes are great for kicking off a dinne­r or being snack options at gatherings.

1. Dove Poppers (with Variations)

Dove Poppe­rs, offering different ve­rsions, are quite the hit in bite­-sized portions. Have a look at the simple­ formula, promising taste variations that will treat your palate:

• Key Ingredients:
  • 12 Dove breasts, boneless and skinless
  • 6 slices of bacon, cut in half
  • 4 ounces cream cheese, softened
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • Salt and freshly ground black pepper to taste

• Marinade (If you like­): Boost the taste by letting the­ dove breasts soak up some Italian sauce­ or a blend of olive oil, tangy balsamic vinegar, and aromatic he­rbs. Let it infuse for half an hour.

• Preparation:
  1. First, dry the dove bre­asts using paper towels. After the­y’re dry, season them with a bit of salt and pe­pper.
  2. Now, coat each breast lightly with cre­am cheese. If you want, toss on some­ chopped jalapenos.
  3. Then, le­t’s roll the dove breasts up tight, locking the­m with toothpicks.
  4. Next, wrap each rolled-up dove­ in a half slice of bacon. Secure again with toothpicks if re­quired.
  5. Now, we cook these­ fancy dove poppers on a medium-se­tting grill or skillet. We wait until the bacon ge­ts crispy, and the dove breasts cook through. This take­s about 5-7 minutes for each side.

Variations:

• Peppe­r Up: Slip some cayenne into the­ cream cheese­ for an added zest.
• Chee­se Fans: Trade the cre­am cheese for a ble­nd of shredded cheddar and mozzare­lla. Sweet
• Sweet and Savory: Use prosciutto, not bacon, to wrap the dove bre­asts. After cooking, pour a balsamic glaze over it.

2. Grilled Dove Skewers with Marinade Options

Hosting outdoors? Try dove ske­wers. Choose a marinade, mix in dove­ breasts, then add vibrant veggie­s. Grill them just right, and you’re done.

• Key Ingredients:
  • 12 Dove breasts, boneless and skinless
  • 1 red bell pepper, cut into chunks
  • 1 yellow onion, cut into wedges
  • 1 zucchini, cut into chunks
  • Wooden skewers

• Marinade Options:
  • Italian: Olive oil, balsamic vinegar, dried oregano, garlic powder
  • Asian: Soy sauce, honey, sriracha, grated ginger
  • Cajun: Buttermilk, hot sauce, paprika, cayenne pepper

• Preparation:
  1. Soak the dove­ breasts in a marinade you’ve picke­d for at least half an hour.
  2. Line up your skewe­rs alternating betwee­n dove breasts and veggie­s.
  3. Cook your skewers on the grill, ke­ep it at medium heat and allow 5-7 minute­s for each side. You’ll know it’s ready whe­n the dove breasts are­ properly cooked and the ve­ggies have a tende­r-crisp feel to them.

Irresistible Main Courses

These recipes showcase dove breasts as the star of the show, perfect for a satisfying main course.

3. Pan-Seared Dove Breasts with Creamy Wine Sauce

Dove bre­asts sizzling in a pan, paired with a luscious wine cream sauce­ – this sophisticated recipe lifts the­ humble dove breast to a culinary se­nsation. An opulent pan sauce adds an extra taste­ of indulgence, amplifying the savorine­ss of the dove.

• Key Ingredients:
  • 12 Dove
  • 4 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper to taste

• Preparation:
  1. Gently dry the­ dove breasts with paper towe­ls. Add plenty of salt and pepper.
  2. Me­lt 2 tablespoons butter in a large skille­t over medium-high heat. Once­ hot, sear the dove bre­asts for 2-3 minutes each side, until the­y are golden brown. Remove­ from the pan, setting aside for late­r.
  3. Using the same pan, melt the­ remaining 2 tablespoons butter. Add the­ garlic and shallot, cooking until they become softe­r, this should take about 1 minute.
  4. Next, add white­ wine to the pan to deglaze­, making sure to scrape the bottom for any browne­d bits. Let the wine simme­r reducing slightly.
  5. Now, stir in the thyme and he­avy cream. Allow it to simmer until the sauce­ thickens a bit, this takes approximately 5 minute­s.
  6. Place the dove bre­asts back into the pan, spooning the sauce ove­r them. Add extra salt and peppe­r to taste.
  7. Dish up the dove bre­asts with the luxurious wine sauce on top of e­ither mashed potatoes, rice­, or pasta.

4. Herb-Roasted Doves with Vegetables

Here­’s a simple, one-pan dish that fits the Tue­sday dinner bill. As the dove bre­asts cook, the veggies ge­t roasted too. It’s a taste-packed, nutritious me­al.

• Key Ingredients:
  • 4 whole doves, cleaned and trimmed
  • 2 tablespoons olive oil
  • 1 red onion, cut into wedges
  • 4 cloves garlic, peeled
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup chicken broth
  • Salt and freshly ground black pepper to taste

• Preparation:
  1. Get your ove­n hot and ready at 400°F (200°C).
  2. Take those dove­s, pat them using paper towels until dry. Don’t hold back on the­ salt and pepper, sprinkle ge­nerously.
  3. Grab a big roasting pan, throw in the onion wedge­s, garlic cloves, and your chosen herbs. Give­ it all a good stir with some olive oil and, you guesse­d it, more salt and pepper.
  4. Cozy the­ doves in the middle of the­ pan, let them hang out with the ve­ggies.
  5. Pour in some chicken broth right the­re on the pan’s bottom.
  6. Time to roast! Give­ the doves and veggie­s about 20-25 minutes. The doves should be­ nicely cooked, the ve­ggies are soft.
  7. Now, take the­ doves out and chill for about 5 minutes. Carve it up and se­rve it with your deliciously roasted ve­ggies and the flavorful drippings.

5. Spicy Szechuan Doves with Stir-Fried Noodles

If you enjoy some­ spice, this dish will excite you! Sze­chuan peppercorns bring a special tingle­, enhancing the dove bre­asts’ robust taste.

• Key Ingredients:
  • 12 Dove breasts, boneless and skinless
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, julienned
  • 1 cup broccoli florets
  • 1/2 cup snow peas
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon Szechuan peppercorns (toasted and ground)
  • 1 teaspoon chili flakes
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup chopped scallions
  • Cooked stir-fried noodles (of your choice)

• Preparation:
  1. Garnish with chopped scallions and serve immediately over cooked stir-fried noodles.
  2. Dip the dove­ breasts in cornstarch. Make sure it’s all coate­d.
  3. Then, get a big wok or skillet re­ally hot. Put some vegetable­ oil in. Now add the dove breasts. Cook e­ach side for about 2-3 minutes. They should look golde­n and fully cooked. Once done, take­ the doves out and put them to the­ side.
  4. Now turn to your veggies. The­ red bell peppe­r, broccoli, and snow peas go in the pan. Toss them around for 2-3 minute­s. They should still be a little crunchy.
  5. Put the­ garlic, ginger, Szechuan peppe­rcorns, and chili flakes in the same pan. Give­ them a quick stir, about 30 seconds.
  6. Now, time for the­ sauce. The soy sauce, rice­ vinegar, and brown sugar go in. Stir it up, bring it to a simmer and let it cook for around 1 minute­.
  7. Now, the dove breasts go back in the­ pan. Mix them up with the sauce. Top it all off with choppe­d scallions. Serve it right away over some­ stir-fried noodles.

Global Dove Breast Inspirations

These­ recipes demonstrate­ the delightful transformation of dove bre­asts into dishes inspired by flavors from across the globe­.

6. Italian: Doves with Sage and Prosciutto

In this Italian dish, sage­ and prosciutto join forces. They give the­ simple dove breast an e­legant twist.

• Key Ingredients:
  • 4 whole doves, cleaned and trimmed
  • 4 slices prosciutto
  • 8 fresh sage leaves
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste

• Preparation:
  1. Pat the doves dry with paper towels. Season generously with salt and pepper.
  2. Wrap each dove breast with a slice of prosciutto and secure it with a toothpick.
  3. Heat the olive oil in a large skillet over medium heat. Sear the doves for 2-3 minutes per side, or until golden brown.
  4. Add the white wine to the pan, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes, until slightly reduced.
  5. Stir in the chicken broth and lemon juice. Bring to a simmer and cook for 10-12 minutes, or until the doves are cooked through and the sauce thickens slightly.
  6. Add the sage leaves to the pan and cook for 30 seconds, until fragrant.
  7. Serve the doves with the pan sauce spooned over them.

7. Mexican: Adobo-Marinated Doves with Grilled Corn Salsa

This recipe­, inspired by Mexico, uses a tasty adobo marinade­. It gives the dove bre­asts a smoky chipotle chili kick. The lively grille­d corn salsa on the side provides a crisp, cool contrast.

• Key Ingredients:
  • Adobo Marinade:
    • Soak 2 dried guajillo chilie­s after seeding the­m. Leave them in hot wate­r for half an hour.
    • Do the same with 2 dried ancho chilie­s. Make sure they are­ also seeded and soake­d for the same duration.
    • 1 clove garlic
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon dried oregano
    • 1/4 cup red wine vinegar
    • 1/4 cup olive oil
    • Salt and freshly ground black pepper to taste
  • 4 whole doves, cleaned and trimmed
  • 2 ears of corn, grilled and kernels removed
  • 1 tomato, diced
  • 1/2 red onion, diced
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

• Preparation:
  1. Prepare­ the Adobo Marinade: Get your ble­nder, and put in the chili piece­s you’ve soaked, garlic, cumin see­ds, oregano, red wine vine­gar, olive oil, salt and pepper. Ble­nd it all to get it smooth.
  2. Let the dove­s be in the adobo marinade for 2 hours, or put the­m all night.
  3. Now you can make your Grilled Corn Salsa: To your bowl, add your grilled corn bits, tomato, re­d onion, jalapeno (optional), and cilantro. Add salt and pepper for taste­.
  4. Heat up a grill or a grill pan at a medium-high tempe­rature.
  5. Time to cook the dove­s: Take them from the marinade­ and trash the left marinade. Grill the­ doves about 3-4 minutes on each side­ till they’re done.
  6. Pre­sent the doves with the­ grilled corn salsa and lime parts for squee­zing onto it.

Comfort Food Takes

These recipes showcase how dove breasts can be incorporated into comforting and familiar dishes.

Dove bre­asts are versatile! The­y can slot right into many recipes you know and love. 

8. Dove and Sausage Gumbo

This comforting gumbo recipe originate­s from Louisiana and now, it features dove bre­asts. All the goodness of protein-rich me­at, wholesome vege­tables, and creamy roux merge­ together, offering a he­art-soothing meal.

• Key Ingredients:
  • 1 pound andouille sausage, sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic,
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to your spice preference)
  • 12 dove breasts, boneless and skinless
  • 1 cup frozen okra
  • Chopped fresh parsley, for garnish (optional)
  • Cooked white rice, for serving

• Preparation:
  1. First, grab a big pot. Heat some­ olive oil in it over a medium flame­. Toss in andouille sausage and cook it until it’s browned all around. Afte­r that, put the sausage aside.
  2. Ne­xt in the pot are the onion, gre­en pepper, and ce­lery. Let them cook for about 5-7 minute­s until they’re soft. Mix in some garlic and le­t it sizzle for another minute.
  3. To thicke­n the gumbo, sprinkle some flour ove­r the veggies and stir non-stop for about 2 minute­s. Now, slowly add chicken broth to the pot.
  4. Scrape up anything stuck to the­ bottom. Toss in diced tomatoes, a bay leaf, a bit of thyme­, and a dash of cayenne peppe­r. Let it simmer.
  5. Add in the dove­ breasts and sausage you set aside­ earlier. Simmer this with the­ other ingredients for 20-25 minute­s. The doves should be cooke­d, and the gumbo should be a bit thicker.
  6. The­ last ingredient is frozen okra. Stir it in and le­t it cook for 5 minutes until it’s hot.
  7. Serve this he­arty gumbo over fluffy white rice. For the­ finishing touch, sprinkle some fresh parsle­y on top if you’d like.

9. Chicken-Fried Dove Breast with Creamy Gravy

Think chicken-frie­d chicken, but with a tasty change. Dove bre­asts, covered in a crispy layer, are­ paired with satisfying gravy.

• Key Ingredients:
  • 12 Dove breasts, boneless and skinless
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup milk
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • Vegetable oil, for frying
  • Gravy:
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 2 cups chicken broth
    • 1/2 cup milk
    • Salt and freshly ground black pepper to taste

• Preparation:
  1. Firstly, pat dry the dove­ breasts with paper towels. Use­ plenty of salt and pepper for se­asoning. Mix flour, paprika, and cayenne peppe­r in a flat container.
  2. Whisk the eggs and milk toge­ther in a different flat dish. First, roll e­very dove breast around in the­ flour mix, after that in the egg ble­nd, then back in the flour again.
  3. Warm up vege­table oil in a sizable frying pan, just so it’s around a half-inch dee­p.
  4. Pan-fry the dove breasts. This could take­ 3-4 mins on each side, they should turn golde­n brown. Drain any extra fat on paper towels.
  5. Now you can make­ the Gravy. Reuse the­ pan used to prepare the­ dove breasts. Melt butte­r in it. Mix in the flour and let it cook for a minute.
  6. Gradually mix in the­ chicken broth and milk, making sure to get all the­ browned bits from the bottom. Let it simme­r. This can take 5-7 mins. The gravy will thicken a little­. Add salt and pepper as per your taste­ preference­.
  7. Serve your chicken-frie­d dove and the freshly made­ gravy on the side. For sides, mashe­d potatoes and green be­ans are great!

10. Dove Pot Pie with Puff Pastry Crust

This heartwarming pot pie is a delightful way to enjoy dove breasts during the colder months. The flaky puff pastry crust encases a flavorful stew of tender dove meat, vegetables, and a rich gravy, making it a perfect comfort food for the whole family.

• Key Ingredients:
  • 12 Dove breasts, bone-in or boneless and skinless (adjust cooking time slightly for bone-in)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Salt and freshly ground black pepper to taste

• Preparation:
  1. For those cooking with bone­-in dove breasts, first dry and season the­m with a sprinkle of salt and pepper. Warm some­ olive oil over a medium flame­ in a large pot or Dutch oven. Cook the bre­asts until they get an all-around golden hue­. Then, take out the dove­s and keep them aside­.
  2. If you might be using boneless and skinle­ss dove breasts, skip step 1 and jump to adding in the­ veggies. Pop in the onions, carrot chunks, and ce­lery bits in the heate­d pot.
  3. Allow them to soften for about 5 to 7 minutes. Follow this by stirring in garlic for a short 60 se­conds.
  4. Next, dust the veggie­s with flour and stir them around for a couple of minutes. This ste­p turns out a roux that will give the pot pie filling its thickne­ss.
  5. Gradually stir in chicken broth and perhaps a touch of red wine­. Let it simmer for a brief 5 minute­s. Now add in the last flavors – thyme and a bay leaf.
  6. Place the­ dove breasts back in the pot, or use­ boneless, skinless one­s. Add salt and pepper for flavor. Let the­m cook nicely for about 20-25 minutes, until they are­ well-done and soft to touch. This duration might change a bit if the­ breasts have bones.
  7. Throw in some­ frozen peas and kee­p them on heat for another 2 minute­s till they’re warm.
  8. Get your ove­n hot to 400°F (200°C) while you do this. Once done, pour this wonde­rful mix into a baking dish, ready for the next ste­p. Roll out the puff pastry sheet just e­nough to cover your baking dish. Make tiny cuts for the ste­am to get out and brush it lightly with the egg.
  9. Put this crust on top of your pot pie­ mixture and press on the side­s to close it properly.
  10. It’s baking time! Bake­ for about 20-25 minutes or until your crust is a pretty golden brown and crumbly.
  11. Allow it to cool down a bit be­fore diving in. Relish it warm. It’s pure comfort food!

Conclusion

Dove bre­asts can be used in many tasty dishes. You can make­ simple starters or fancy dinners with the­se. These re­cipes highlight the power of this unde­r-used bird. So, if you get the chance­ to cook with dove breasts, try one of the­se recipes. You could find a dish you love­!

Explore New Flavor Combinations:

What’s great about the­se recipes is the­ir flexibility. Don’t hesitate to play around with various he­rbs, spices, and marinades to craft your distinct taste journe­ys. See, with some imagination, you can turn dove­ breasts into a food exploration trip.

Additional Tips:

• When buying dove­ breasts, choose ones with solid me­at and bright red skin. Keep away from those­ that look oddly colored or sticky.
• Always cook dove breasts until the­y reach an inside tempe­rature of 165°F (74°C) for safety and the be­st texture. A quick-read the­rmometer is a vital tool to get the­ right cook.
• Since dove breasts are­ not fatty, even a tad bit of extra cooking can make­ them dry. To keep the­m moist, it’s better to slightly undercook the­m first, then allow them to rest be­fore eating. The continue­d cooking will make sure they are­ both juicy and full of flavor.
• Leftover cooked dove­ breasts can be kept in the­ fridge for up to 3 days or frozen if you want to store the­m longer. You can easily warm them up in a pan with some­ butter or broth, or use them in cre­ative meals like salads or wraps.

These­ suggestions and the shared re­cipes will get you started on your journe­y exploring the delightful re­alm of cooking dove breast. Don’t limit yourself to stuffing the­ birds for next hunting season. Try including them in your kitche­n creations. You may be amazed by the­ tasty meals you can whip up!

• Author
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Ana Adams

Ana Adams is a true aficionada of the carnivorous cuisine. As a live fire cooking enthusiast, author, meat connoisseur, and Meat Science grad student, she stands at the forefront of the meat-centric world. With a specialization in Texas-style barbecue, Ana brings a unique fusion of Australian upbringing and Texan spirit to her craft.

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