Bama_Xander
Well-Known Member
I don’t think I have ever had dove breast without it being wrapped in bacon. I shot two doves yesterday while waiting on a friend to arrrive at his farm where we were going to work on a project. I have been recently trying to cook wild game in new ways (without Italian dressing, cream cheese, jalapeño, or wrapped in bacon). Meat Eater has been a big inspiration to me. So I decided to just simply pan sear these two doves to truly taste the meat.
I just salt and peppered then seared both sides in some hot grape seed oil (high smoking temp). Then I through in some butter , smashed garlic and rosemary. I basted for a couple min then pulled them off. They were cooked a little over Medium. After resting I sliced and enjoyed. It was delicious. I could truly taste the dove. It was quite nice.
So next time, free your doves from the bacon mummy wrap and let the dove shine on its own.
I just salt and peppered then seared both sides in some hot grape seed oil (high smoking temp). Then I through in some butter , smashed garlic and rosemary. I basted for a couple min then pulled them off. They were cooked a little over Medium. After resting I sliced and enjoyed. It was delicious. I could truly taste the dove. It was quite nice.
So next time, free your doves from the bacon mummy wrap and let the dove shine on its own.