Fried Whole Mourning Doves

Fried Whole Mourning Doves

  • Course

    Main

  • Serves

    Serves 4 as an appetizer
Chef’s notes

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. Follow this recipe and you can fry up whole doves in no time, making a tasty treat for your family and friends.

Brought to you by Weston

You can find all the special equipment used for this recipe at westonsupply.com

Ingredients

  • 8 whole mourning doves
  • 1 cup fine or medium ground cornmeal
  • 1/2 cup all-purpose flour
  • 3  tbsp. 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

Creole Seasoning Blend

  • 3 tbsp. paprika
  • 2 tbsp. kosher salt
  • 1 tbsp. cayenne
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. dried oregano
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. dried thyme

Special equipment

Fryer

Preparation

  1. 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.
  2. Make the Creole seasoning: Mix the paprika, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and thyme in a small bowl.
  3. Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine.
  4. Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs.
  5. Working with one or two at time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces.
  6. Working in two batches, fry the doves in the oil for 4 minutes.
  7. Roll them around a few times as they cook so that all sides are brown and crispy.
  8. Remove from the oil and place them on a platter lined with paper towels to cool.
  9. 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.
  10. Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.
Chef’s notes

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. Follow this recipe and you can fry up whole doves in no time, making a tasty treat for your family and friends.

Brought to you by Weston

You can find all the special equipment used for this recipe at westonsupply.com

Ingredients

  • 8 whole mourning doves
  • 1 cup fine or medium ground cornmeal
  • 1/2 cup all-purpose flour
  • 3  tbsp. 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

Creole Seasoning Blend

  • 3 tbsp. paprika
  • 2 tbsp. kosher salt
  • 1 tbsp. cayenne
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. dried oregano
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. dried thyme

Special equipment

Fryer

Preparation

  1. 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.
  2. Make the Creole seasoning: Mix the paprika, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and thyme in a small bowl.
  3. Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine.
  4. Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs.
  5. Working with one or two at time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces.
  6. Working in two batches, fry the doves in the oil for 4 minutes.
  7. Roll them around a few times as they cook so that all sides are brown and crispy.
  8. Remove from the oil and place them on a platter lined with paper towels to cool.
  9. 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.
  10. Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.
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Fried Whole Mourning Doves

Recipe by: Steven Rinella
Fried Whole Mourning Doves
  • Course

    Main

  • Serves

    Serves 4 as an appetizer
Chef’s notes

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. Follow this recipe and you can fry up whole doves in no time, making a tasty treat for your family and friends.

Brought to you by Weston

You can find all the special equipment used for this recipe at westonsupply.com

Ingredients

  • 8 whole mourning doves
  • 1 cup fine or medium ground cornmeal
  • 1/2 cup all-purpose flour
  • 3  tbsp. 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

Creole Seasoning Blend

  • 3 tbsp. paprika
  • 2 tbsp. kosher salt
  • 1 tbsp. cayenne
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. dried oregano
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. dried thyme

Special equipment

Fryer

Preparation

  1. 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.
  2. Make the Creole seasoning: Mix the paprika, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and thyme in a small bowl.
  3. Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine.
  4. Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs.
  5. Working with one or two at time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces.
  6. Working in two batches, fry the doves in the oil for 4 minutes.
  7. Roll them around a few times as they cook so that all sides are brown and crispy.
  8. Remove from the oil and place them on a platter lined with paper towels to cool.
  9. 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.
  10. Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.