Another Way to Eat Dove

Another way to eat dove

Originally Published at www.greatamericanwildlife.com under the title “Quick Dove Dressing” September 2020.

Like any table fare, the same recipe over and over leaves a bad taste in your mouth.

A family that my husband has hunted with for several years and I recently became acquainted with, adds a special flair to dove that you only find in a home kitchen and cookbook. The following recipe is written by our friend’s grandfather, Frank C. Benites and his grandfather’s sister Carlota Benites Young. The pictures are also credited to the Benites family.

Dove breast in a red chili sauce

After returning to your residence or place of consumption, finish cleaning the dove, leaving only the breast for cooking.

Ingredients:

Dove breast
12 Red Chili Pods (whole dried chilies, hot or mild)
1 ½ quart water or beef broth
2 beef bouillon cubes (not necessary if using broth)
4 tablespoons flour
2 cloves garlic
Pinch of oregano
Salt to taste
4 tablespoons oil

Clean chili pods by breaking off the stems, shake out seeds and rinse with cold water. Place in a pot with enough water to cover them and boil for 15 minutes.

Remove chilies from the water and place in a blender.

Add garlic, oregano, a pinch of salt and 1 cup of water. Purée.

Heat oil in a large pot over low fire.

Add 4 tablespoons of flour to the oil and stir.

Brown flour lightly and then add the chili purée a little at a time, mixing constantly to prevent lumps from forming.

When all the purée has been added, then add the remaining water, a little at a time, stirring until all water has been added.

Add dove breast and simmer for 30 to 45 minutes. You may need more liquid as time progresses.

Finish with salt and pepper to taste.