Dutch Oven Dove Recipes

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DUTCH OVEN DOVE



Dutch Oven Dove image

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

24 doves, dressed
6 slices bacon, cut in half
salt and pepper
6 tablespoons flour
2 cans beef bouillon
4 (4 ounce) cans mushrooms
1 bay leaf
2 cloves
1/2 cup sherry wine
parsley, chopped

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.
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