Baked Dove In Sauce Recipes

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DOVER SOLE A LA MEUNIERE



DOVER SOLE A LA MEUNIERE image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 1 serving

Number Of Ingredients 9

1 fresh Dover sole, cleaned
1 cup flour
1 1/2 ounces olive oil
Salt and pepper (to season flour)
2 ounces whole butter
1/2-ounce white wine
1/2 lemon, juiced
1 tablespoon chopped parsley
Salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.
  • Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

DOVE BREASTS AND WILD RICE CASSEROLE



Dove Breasts and Wild Rice Casserole image

Make and share this Dove Breasts and Wild Rice Casserole recipe from Food.com.

Provided by Iowahorse

Categories     One Dish Meal

Time 1h50m

Yield 3-4 serving(s)

Number Of Ingredients 12

10 dove breasts
1/2 lemon, juice of
salt
pepper
1 celery rib
1/2 lb mushroom
4 scallions (green onions)
3 tablespoons butter
1/4 teaspoon tarragon
1/2 cup white wine
1 1/2 cups chicken stock
2/3 cup wild rice

Steps:

  • Rinse the wild rice, drain, and set aside.
  • Skin the dove breasts, wipe with lemon juice, and salt and pepper the breasts.
  • Chop the mushrooms, scallions and celery.
  • Sautee them in the butter lightly (3-5 minutes).
  • Put the wild rice in the bottom of a casserole dish.
  • Arrange the dove breasts on top of the wild rice.
  • Pour celery, mushroom, and scallion mixture over doves.
  • Add rest of ingredients (tarragon, white wine, and chicken stock).
  • Place the dish, covered, in a 325 degree preheated oven and let cook for one and one half to one and three quarter hours (90- 105 minutes).

MARINATED GRILLED DOVE



Marinated Grilled Dove image

My cousin and her husband grilled these one night for an appetizer and they were delicious. Whoever had cleaned these dove had just "popped out the breasts", so there were no little legs and no skin. I prefer whole birds because I think they stay more tender and I love to eat the little legs, but either way will work. You could use quail for this recipe too, I bet.

Provided by crispychick

Categories     Wild Game

Time 30m

Yield 6-12 serving(s)

Number Of Ingredients 7

1/2 cup soy sauce
1/2 cup honey
1/2 cup Italian dressing
12 doves
6 slices bacon, cut in half
3 -6 whole pickled jalapeno peppers, depending on heat level,if real hot,3 quartered lengthwise,if tolerable,6 halved
12 toothpicks

Steps:

  • Marinate the doves overnight or at least for several hours.
  • Take each dove, line a jalapeno up against it and wrap the piece of bacon around it.
  • Secure with a toothpick.
  • Repeat.
  • Grill the breasts over medium heat, turning constantly to ensure even grilling.
  • Baste in the last few minutes with the remaining marinade.
  • Cook until the bacon is crispy.

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