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Thread: Something Different With Dove

  1. #1
    Join Date
    Jul 2008
    In the middle of it

    Default Something Different With Dove

    I was trying to decide what to do with the dove I shot this past weekend. I thought about soaking them in Dales and Italian dressing overnight then wrapping with bacon and throwing them on the grill, but I resisted the temptation. Rubberhead’s photo of his dressed dove breasts made me realize how similar they look to chicken livers, so I decided to get fancy. I don’t know if this qualifies as Rilletes or a Pate de Campange or some redneck combo version, but whatever it was tasted great. Last night, I picked up some chicken livers and good bread, and it was on.

    Sautéed some shallots, garlic, thyme, orange peel, and S&P in butter then added the chicken livers, cooked to about med well, and deglazed with white wine. Cooked dove breasts in separate pan and set aside to cool. Put the liver mixture in the food processor and started adding butter, then finished with a bit of cognac. Shredded the dove breasts and folded them into the pate (the “dove tenders” were my cooking snack). Made some crostini with a Dijon butter and stared at the clock for about two hours while the pate did it’s thing in the fridge. Probably should have waited a day, but I didn’t. Needed way more thyme and orange, but it turned out well for a first try.

    Last edited by wskinner; 09-12-2019 at 07:04 PM.

  2. #2
    Join Date
    Sep 2009
    Banks of the Wateree


    I like pate.

    I had a meal planned out for tonight with some birds, but I ate an obnoxious amount of food for lunch. It put me in a slightly better mood.


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