A lot of hunters will breast out a dove. That gets 90% of the usable meat on a Mourning dove. However, the thighs and drumsticks are fantastic too. Here, Steven shows you a simple and fast way to use your whole dove.
Whole-Fried Mourning Doves
Serves 4 as an appetizer
Ingredients:
8 whole mourning doves
1 cup fine or medium ground cornmeal
½ cup all-purpose flour
3 tablespoons Creole seasoning (I prefer Tony Chachere’s, which is widely available. To make your own blend, see below.)
Kosher salt
1 bunch fresh curly parsley
Peanut or vegetable oil
Special Equipment:
Fryer
Preheat the oil to 375°F in an electric deep-fryer or over a stovetop in a Dutch oven. You need enough oil to submerge the doves; a depth of 3 inches will work.
Methods:
Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine.
Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs.
Working with one or two at a time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces.
Working in two batches, fry the doves in the oil for 4 minutes. Roll them around a few times as they cook so that all sides are brown and crispy.
Remove from the oil and place them on a platter lined with paper towels to cool.
After the last batch of doves is cooked, drop several bundles of parsley containing a few sprigs each into the hot oil and fry for 1 minute.
Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.
Hey y’all if you haven’t already, go check out their podcast! Hands down the best thing I’ve listened to on a long ride. Rate it 5 stars! Good hunting!
I grew up shooting pigeons and doves and eating them, not because I needed to but because I liked too, now I sit in the backyard with my sons and do the same, they love the taste as do I, great recipe Steve ?
I really love your work and your tv show dove is like one of my favorite birds to eat my dad taught several ways to cook dove but not one of them is this fast like you did great job I will try it sometime
Steven….have you eat any Grizzly yet? I want to know how it taste.
I'm NOT sure about this recipe. But if someone put it infront of me, I'd give it try.
Will u be on Netflix again
Due to the removal of James Yeager's channel I am unsubscribing and bowing out of youtube. Google can kiss my ass.
Aw come on man, you left us hanging without cutting into/biting into one! Looks amazing though.
Hey y’all if you haven’t already, go check out their podcast! Hands down the best thing I’ve listened to on a long ride. Rate it 5 stars! Good hunting!
we're cooking with lard know boy, I tell you what
I grew up shooting pigeons and doves and eating them, not because I needed to but because I liked too, now I sit in the backyard with my sons and do the same, they love the taste as do I, great recipe Steve ?
Steven Rinella is my role model, the only difference between him and I is I suck at hunting
Hail naw..I eat the whole thing..just like quails..hella good eating roasted whole..
eggwash to keep the breading on the bird??
Dove: The Other Red Meat ?
lemme get som dat nom sayin? dindu nuffin. call da ambalamps. nom sayin
I get happy when y'all upload
What about the entrails?
Now I want to try dove!
Good enough.
I really love your work and your tv show dove is like one of my favorite birds to eat my dad taught several ways to cook dove but not one of them is this fast like you did great job I will try it sometime
Well, I’m hungry now. Lol
Love this guys videos.