Dove hunting season is a much-anticipated time of year for outdoor enthusiasts, offering not only the thrill of the hunt but also the opportunity to enjoy some fresh game at the dinner table. With an abundance of dove, there’s no better time to experiment with different recipes and savor the rich, tender meat.
One of the best things about dove meat is its versatility. It’s rich and flavorful, pairing beautifully with a variety of ingredients, from spicy sausage and hearty rice to creamy sauces and fresh vegetables. Whether you're making a big pot of chili to share with friends or a comforting bowl of soup, dove can elevate any dish.
Cooking dove can be a fun and rewarding experience, whether you’re preparing a rustic campfire meal or something a little more refined at home.
In this post, we’re sharing four of our favorite dove recipes that highlight the delicious possibilities of this game meat:
- Dove and Sausage Jambalaya
- Dove Chili
- Dove and Wild Rice Soup
- Creamy Dove Pasta with Garlic and Spinach.
These dishes are perfect for both camp cooking and home dining, offering a blend of bold flavors and comfort. Let’s dive into these mouthwatering recipes!
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Table of Contents
Ingredients:
- 20 dove breast halves (sliced into bite-size pieces)
- 1 link cooked sausage (sliced)
- 1 tbsp butter
- 1 bell pepper (diced)
- ½ white onion (diced)
- 1 tbsp olive oil
- 1 box Zatarain's Jambalaya Mix
- 1 can Rotel tomatoes (undrained)
- 1 cup water
Instructions:
- Prepare the Dove and Sausage: Heat a skillet over medium heat and add the butter. Once melted, cook the dove breast pieces until browned on all sides. Add the sausage slices and brown them alongside the dove.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Sauté the diced bell pepper and onion until softened.
- Combine Ingredients: Add the cooked dove and sausage to the pot with the vegetables. Stir in the Zatarain's Jambalaya Mix, the undrained Rotel tomatoes, and 1 cup of water.
- Cook the Jambalaya: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is fully cooked and tender.
- Serve and Enjoy: Once done, fluff the jambalaya with a fork and serve hot.
Dove Chili
Ingredients:
- 12 dove breasts (cubed)
- 1 tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz, drained and rinsed)
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup chicken or game broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions
Instructions:
- Prepare the Dove: Heat olive oil in a large pot over medium heat. Add the cubed dove breasts and cook for about 5 minutes, or until browned on all sides. Remove the dove from the pot and set aside.
- Sauté the Veggies: In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Spices and Tomatoes: Stir in the chili powder and cumin, letting the spices toast for about 30 seconds. Then, add the diced tomatoes and broth, stirring to combine.
- Combine the Ingredients: Return the browned dove meat to the pot. Add the kidney beans and black beans, stirring everything together. Bring the mixture to a simmer.
- Simmer the Chili: Cover the pot and let the chili simmer on low heat for 25-30 minutes, allowing the flavors to meld together and the dove meat to become tender.
- Serve and Enjoy: Once the chili is done, taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings like shredded cheese, sour cream, or green onions.
Dove and Wild Rice Soup
Ingredients:
- 10 dove breasts (shredded or cubed)
- 1 tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 cup wild rice (uncooked)
- 4 cups chicken or game broth
- 2 cups water
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Dove: In a large pot, heat the olive oil over medium heat. Add the dove breasts and cook until browned on all sides. Remove from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Add the Rice and Broth: Stir in the uncooked wild rice, broth, and water. Add the bay leaf and thyme, then return the browned dove meat to the pot. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 40-45 minutes, or until the wild rice is fully cooked and tender.
- Finish the Soup: Remove the bay leaf and season the soup with salt and pepper to taste. If you like, garnish with fresh parsley for a pop of color and flavor.
- Serve and Enjoy: Ladle the soup into bowls and serve hot. It pairs perfectly with crusty bread or crackers.
Creamy Dove Pasta with Garlic and Spinach
Ingredients:
- 8 dove breasts (sliced into bite-size pieces)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken or game broth
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach (roughly chopped)
- 1 tbsp butter
- 12 oz pasta (fettuccine, penne, or your favorite)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Cook the Dove: Heat olive oil in a large skillet over medium heat. Add the dove breast pieces and cook for about 5-7 minutes, or until browned and cooked through. Remove from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add the butter and minced garlic. Cook for 1-2 minutes, stirring frequently, until fragrant and lightly golden.
- Prepare the Cream Sauce: Stir in the heavy cream and broth, bringing the mixture to a gentle simmer. Let it cook for about 3-4 minutes, allowing the sauce to thicken slightly.
- Cook the Pasta: While the sauce simmers, cook your pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
- Add the Parmesan and Spinach: Stir the grated Parmesan cheese into the cream sauce until melted and smooth. Then, add the chopped spinach, stirring until it wilts into the sauce.
- Combine Everything: Return the cooked dove to the skillet, tossing it in the creamy sauce until everything is well-coated. Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
- Serve and Enjoy: Plate the pasta, garnish with fresh parsley if desired, and serve hot.
Transform Your Dove Harvest from Field to Feast
Dove is a wonderfully versatile ingredient that shines in each of these delicious recipes. From the hearty Dove and Sausage Jambalaya to the comforting Dove Chili, the rich Dove and Wild Rice Soup, and the elegant Creamy Dove Pasta with Garlic and Spinach, there are endless ways to enjoy this game meat. Each dish offers its own unique flavor profile while showcasing the tender and mild taste of dove, making it a fantastic choice for any meal.
We encourage you to try out these recipes and discover just how easy it is to experiment with different ingredients. Whether you’re adding your favorite vegetables or adjusting the spices to your taste, the possibilities are truly endless!
We’d love to hear from you… feel free to share your favorite dove recipes in the comments below!
Check out my article on the 10 Must-Have Camping Cookware for Outdoor Cooking. It's packed with essential gear recommendations to make your camping meals even more delicious and hassle-free!
