Doves Delaware

Saute 6-8 doves over medium heat in bacon fat, turning the birds to get all sides, remove, let the skillet cool a bit but keep birds warm. Beat 3 egg yolks with 1.5 cups heavy cream. Add 3 tablespoons of the bacon fat, cook over low heat to thicken, stir constantly and you do not want it to boil. Stir in some paprika, salt and pepper. then pour this all over the cooked doves. Very rich!

Just tried this out yesterday! Fillet the breasts and marinade in milk overnight. The next day shake them up in a flour, slat, pepper, and cajun seasoning combo. Then plop them straight from the shake into a fish fryer for 5-8 mins. Remove when ready and mix into a bowl with buffalo sauce. We're calling it "buffalo wild dove".

Here's one that is a variation of Remaki.

Bone out your dove breasts into to halves. Marinate the breast meat in soy sauce or Dale's marinade for about 30 minutes. Take the breast half along with one slice of water chestnut and one slice of jalapeno pepper, wrap with prosciutto ham or bacon if you insist. Grill over low heat until done.

I can easily beat that. Fry the birds in egg batter with crushed red peppers in the flour. Set on paper to drain. Pour off most of the oil, retaining only enough to make enough to cover the birds in a huge skillet. Flavor with sauteed onions and celery. Let it bubble until the meat starts falling off the bone. Cook wild rice with bacon, onions, and mushrooms. Put a heap of rice on yo plate, cover it well with birds and gravy. Wash it down with chilled white wine. OK to die now.