Dutch Oven Dove Recipes
DUTCH OVEN DOVE
The gravy is almost as good as the doves. Serve it over a wild and white rice combination or serve it on brown rice.
Provided by Miss Annie
Categories One Dish Meal
Time 1h45m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Sauté bacon in a Dutch oven.
- Remove bacon and reserve.
- Brown doves slowly in bacon drippings and season with salt and pepper.
- Remove to a plate.
- Brown flour in drippings and add bouillon.
- Stir constantly until thickened.
- Add mushrooms and return doves to pan.
- Add bay leaf and cloves.
- Put bacon on top.
- Cover and simmer 1 hour.
- Add sherry and sprinkle with parsley.
- Cook 15 minutes longer.
- Remove bay leaf and cloves before serving.
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- Melt the butter in a Dutch oven. Salt and pepper the doves to taste and coat with flour. If you like, you could stuff the breast by making a slit in the breast meat and putting minced onions and garlic that have been mixed with vinegar, salt, black pepper and red pepper.
- Brown the doves all sides in a Dutch oven. Sprinkle with the parsley and thyme. Cover and cook slowly on low heat for 15 minutes.
- For the stovetop: cover and simmer for 1 hour or until tender on the stovetop. For the oven: cover and place in a preheated 350 degree oven for one hour. You may need to add a small amount of water with the drippings for the gravy.
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