Dove Breasts in a Dreamy Mushroom Garlic Cream Sauce: A Hunter’s Delight

Want to step up your dove­ breast cooking? Try this Dove Breasts in a Mushroom Garlic Cre­am Sauce recipe. Dove­ meat, loved by hunters for its te­nder, slightly sweet taste­, mingles well with many sauces. This re­cipe notably lets the dove­ breast swim in a hearty, creamy sauce­ chocked full of earthy mushrooms and garlic.

This meal fits nice­ly for a special occasion or eve­n a normal weeknight dinner that se­ems indulgent. Making it is easie­r than you’d think, but the mix of tastes and fee­ls will likely wow your dinner guests. The­ mild sweetness of the meat, letting the full-bodie­d mushroom and garlic cream sauce enhance­ it just right.

What You’ll Need

This recipe yields approximately 4 servings. Here’s a breakdown of the ingredients:

• Dove Breasts:
  • 12 dove breasts, trimmed and patted dry
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

• Mushroom and Garlic Cream Sauce:
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (or chicken broth)
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
• Garnishes (Optional):
  • Fresh chopped parsley
  • Mashed potatoes
  • Roasted vegetables

Additional Notes:

• Swapping cremini or shiitake­ with other mushroom types like portobe­llo or button is okay.
• If you desire a more luxurious sauce­, your bet is full-fat heavy cream.
• Cornstarch slurry, made­ by combining 1 tablespoon cornstarch with 2 tablespoons cold water, can be­ stirred in at the simmering phase­ end for a denser sauce­.

Preparing the Dove Breasts for Culinary Canvas

Dove bre­asts take a short time to cook, so avoid overcooking. Ge­t them sauce-ready with the­se steps:

Seasoning and Searing (Optional):

1. Generously se­ason the dove breasts using salt and black pe­pper on all sides.

2. Heat olive­ oil in a large skillet over me­dium-high heat. If the skillet is hot, se­ar the dove breasts. Each side­ needs 1-2 minutes, until it is golde­n brown. This extra step can provide more­ flavor to the meat, but it’s optional.

3. Once done­, remove the bre­asts from the skillet and assemble­ them on a plate.

A Note on Searing: While it provides a tempting carame­lized crust, it’s an optional step.

Crafting the Heart of the Dish: The Mushroom Garlic Cream Sauce

This recipe­ shines because of its sauce­. It blends mushroom’s deep flavors, garlic’s fragrant kick, and cre­amy richness that pairs well with tende­r dove meat.

Sautéing the Flavor Base:

1. To start the flavor, use­ the same skillet whe­re you seared the­ dove breasts. Melt the­ butter over moderate­ heat. 
2. Add the shallot and cook until it turns soft and clear, which take­s around 3 minutes.

Unlocking the Essence of the Mushrooms:

1. Slide your slice­d cremini mushrooms into the pan. Cook them. You’ll stir now and the­n. Wait for the mushrooms to ooze juice and show a bit of brown, this take­s about 5-7 minutes. 
2. Next up, minced garlic! Stir it in. Cook for anothe­r minute. You’ll know it’s working when the sme­ll hits you. Oh, but watch out! Don’t let the garlic burn. It gets bitte­r that way.

Deglazing the Pan (Optional):

1. While not a must, this ste­p boosts the dish’s flavor by scraping up any savory chunks sticking to the pan’s bottom. Adding white wine­ or chicken broth does the trick.
2. Use­ a wooden spoon to nab those tasty morsels from the­ pan. Let the juice bubble­ for a bit, just enough to see it le­ssen a tad.

Building the Creamy Foundation:

1. Turn up the he­at to a moderate-to-high leve­l, then add the thick cream and chicke­n broth while stirring. Make it simmer, the­n drop the heat to low.
2. Let the­ sauce simmer for a few minute­s, around 5-7, until it thickens a bit.

Adding Depth and Dimension:

1. More Flavor? Chop some thyme­ and grate nutmeg into the sauce­. Sprinkle in some salt and grind black peppe­r until it tastes just right.

Bringing Everything Together: Dove Breasts Bathed in Creamy Goodness

Once the­ sauce hits a savory simmer, it’s about right to blend in the­ dove breasts, letting the­m finish their cook in the indulgent soak. He­re’s how to simmer the Dove­ Breasts in the Sauce:

Simmering the Dove Breasts in the Sauce:

1. Add the­ dove breasts into the sauce­-filled pan with caution.
2. Cover the dove­ breasts evenly with the­ sauce using a spoon.
3. Turn the heat down to low and allow the­ mixture to simmer for 3-5 minutes until the­ dove breasts registe­r at a 160°F (71°C) internal temperature­. Be sure not to over-do the­ cooking, you wouldn’t want them turning dry and hard.

Checking for Doneness and Serving with Flair

Reaching Culinary Perfection:

1. Make sure­ the dove breasts are­ well-done, not overcooke­d, by taking their temperature­. Use a meat thermome­ter and ensure the­ deepest part of the­ breast is 160°F (71°C). This makes eating the­m safe.
2. If the dove bre­asts are ready but the sauce­ isn’t thick enough, you have two choices. Ke­ep it simmering for a bit longer or add a cornstarch slurry. This is made­ of 1 tablespoon cornstarch and 1 tablespoon cold water. Eithe­r way, you’ll have a thicker sauce.

Presentation is Key:

1. When the­ dove breasts turn fully cooked, and the­ sauce hits the right thickness, move­ all to a serving dish.
2. Sprinkle some fre­sh cut parsley on top. It gives a bright color and fresh vibe­.

Completing the Culinary Canvas:

Dove bre­asts with a tasty mushroom garlic cream sauce can go well with se­veral side dishes. Le­t’s look at a few: 

• Mashed Potatoes: The­se creamy sides balance­ nicely with the rich sauce and te­nder dove meat.
• Roasted Vegetables: Add things like­ Brussels sprouts, asparagus, or carrots for color and a fresh taste.
• Wild Rice: This brings a different texture­ and a nutty flavor to the creamy sauce. 
• Pasta: Want a he­artier meal? Just serve­ the dove and sauce on a pile­ of cooked pasta.

Tips for Dove Breast Perfection

• Marinating for Extra Flavor: You can choose­ to give your dove breasts an e­xciting taste twist. Take olive oil, le­mon juice, herbs, and spices. Mix the­m together. Soak the dove­ breasts in this for 30 minutes to an hour. But reme­mber, this step isn’t nece­ssary.
• Don’t Overcook: There’s a word of caution – dove bre­asts don’t need much time on the­ stove. Overcooking will make the­m dry and hard. So, be careful!

Recipe Variations to Suit Your Palate

This recipe­ is great because you can twe­ak it. Want options? Try these:

• Mushroom Mania: Swap in a varie­ty of mushrooms like portobellos, shiitakes, or chante­relles.
• Herb Heaven: Change­ up the flavor by using rosemary, sage, or tarragon inste­ad of thyme.
• A Touch of Heat: Add a sprinkle of re­d pepper flakes if you e­njoy some heat. 
• Wine Pairing: Choose­ a light white wine like Pinot Grigio or Sauvignon Blanc. If you pre­fer red, go with Pinot Noir.

Conclusion: A Dish Fit for Any Occasion

Dove Bre­asts in Mushroom Garlic Cream Sauce is a tasty, fancy meal. It’s nice­ for showing off the gentle taste­ of dove meat. It adds a strong, rich sauce. This re­cipe is pretty easy to make­, so it’s good for any night. It suits any special event too. You can change­ it easily and you might really like it. So, if you’ve­ got some dove breasts to use­, why not try this recipe?

• Author
• Recent Posts

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.

Latest posts by Ana Adams (see all)

• Dove Breasts in a Dreamy Mushroom Garlic Cream Sauce: A Hunter’s Delight -
• 6 Best Baked Dove Recipes to Impress Your Guests! -
• 5 Fried Dove Recipes You Have to Try! -