Rinse the dove breasts under cold water until
n 1 package of the Dove Chocolate Discoveries Vanilla Chai Tea
Soak dove in salt water overnight.
Pressure cook dove for 15 to 20 minutes or until tender.
Wrap a slice of bacon around each dove and brush barbecue sauce on dove; put on grill.
Cook for 30 to 40 minutes.
Be sure to add sauce to dove to prevent them from drying out.
Turn frequently.
Marinate dove at least 2 hours in wine.
Roll marinated dove in flour; brown in oil.
Mix soy sauce, ginger, vinegar and brown sugar; heat.
Add garlic, pineapple and pepper to dove.
Heat to boiling; add sugar mixture to dove.
Simmer about 45 minutes. Serve with steamed rice.
Salt and pepper dove breasts to taste and dredge in flour. Heat butter in a heavy skillet and brown dove breasts nicely. Sprinkle with thyme and add cream.
Cover tightly and simmer very slowly until tender, about 1 1/2 hours.
Serve dove on a platter of wild rice.
Gravy may be thinned with milk, if necessary. Serve gravy separately.
Place dove in a large deep pot and cover with water.
Add salt, carrot, onion and stalk celery.
Boil until dove is tender, about 2 hours.
Remove dove and strain broth.
Mix biscuit dough as directed and pat out to 1/2-inch thickness.
Cut in 1 x 3-inch pieces.
Drop into gently boiling broth.
Boil gently about 10 to 15 minutes.
Cook a few dumplings at a time.
Lightly
salt
and
pepper dove.
Roll in 1/2 cup flour and brown
in
hot
oil in a Dutch oven.
Remove dove;\tadd 2 tablespoons
flour\tto
the oil and brown to make a roux.
Add onions and saute.
Add water and stir well.
Add dove and cook over
low
heat about 40 minutes or until tender.
Avoid overcooking, as the meat will separate from the bone.
Soak dove breasts in mixture of water and Worcestershire sauce for 4 hours or overnight.
Place dove breasts on cookie sheet, cover with garlic spread and sprinkle each with dash of lemon pepper.
Bake at 250\u00b0 for 1/2 hour.
Place bacon strips on each breast and bake at 250\u00b0 for 1 hour.
Marinate dove and
quail
breast by seasoning them with salt, pepper and fajita seasoning to your liking.
Pour enough Worcestershire sauce to
saturate all the dove or quail breast you will be
cooking.
Put
in
the
refrigerator
to marinate overnight or at least all day long.
large skillet; add the dove meat and brown.
Remove
Soak doves in vinegar and sugar mixture.
Boil doves for 35 or 40 minutes.
Wrap each dove in bacon and secure with toothpick. Coat dove in barbecue sauce.
Cook on grill until bacon is done.
Filet dove breasts, slice bell pepper, mushrooms, tomatoes, jalapenos and bacon.
Place alternating pieces of dove and the other ingredients on a toothpick.
Arrange kabobs in a large Pyrex baking dish.
Add broth and sliced onion on top.
Cover with foil and bake at 350\u00b0 for 45 minutes to 1 hour.
Sprinkle dove with salt, pepper and Worcestershire sauce. Wrap each dove with bacon.
Secure with a toothpick if necessary. Cook over a medium fire until done (about 20 to 30 minutes).
Turn occasionally.
Preheat oven to 350\u00b0 (or cook on grill). Split and bone dove breast. Cut each strip and wrap in a piece of bacon. Fold dove breast around jalapeno strip and wrap in piece of bacon. Secure with toothpick. Bake for about 50 minutes or until bacon is done.
Combine the butter, confectioner's sugar, peanut butter and graham cracker crumbs in a bowl and mix thoroughly. Press the mixture into the bottom of a greased 15x10x1-inch pan.
Melt unwrapped Dove miniatures in the microwave for 90 seconds or until smooth. Pour melted chocolate on top of the pressed peanut butter layer, and smooth with a spatula.
Place red and green M&M peanut chocolate candies over the layer of melted chocolate.
Refrigerate to set chocolate for approximately 1/2 hour. Cut and serve.
et aside.
Skin the dove breasts, wipe with lemon juice
Note:
Prepare quantity of dressing and dove according to amount of people being fed.
If feeding 6 or more, increase nuts and applesauce.
Prepare dove breasts by filleting meat from the breast bone. Place the breast fillets into a medium size bowl.
Add the 1/4 cup soy sauce and 1 clove of garlic to the bowl.
Let set for 1 hour in refrigerator.
In large skillet over medium heat, cook dove meat and onion in 1/2 the butter; season with lemon pepper.
Cook for 10 minutes; set aside.
In same skillet melt remaining butter and fry potatoes adding lemon pepper
and garlic salt to taste.
Place meat in with potatoes; adding salsa and chili peppers.
Simmer 15 minutes; stirring frequently.
Spoon into warm tortillas; cover with cheese and green taco sauce.
Fold and serve.
Cook whole doves in chicken consomme until tender.
Remove breasts and dice meat.
Measure 4 cups and set aside.
Blend 3 tablespoons butter with flour and cream. Saute bread crumbs, green pepper, onion, parsley and sage in remaining 3 tablespoons butter. Mix the sauteed ingredients, flour mixture and dove meat.
Place in skillet. Add salt, pepper and sherry.
Let cook gently for 25 or 30 minutes.