Culinary Aug 5, 2020
Cooking Game: Fried Whole Dove
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. Here, Steven shows you a simple and fast way to use your whole dove.
Whole-Fried Mourning Doves Serves 4 as an appetizer
8 whole mourning doves 1 cup fine or medium ground cornmeal ½ cup all-purpose flour 3 tablespoons 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
Special Equipment: Fryer
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.
Methods: Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine. Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs. Working with one or two at a time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces. Working in two batches, fry the doves in the oil for 4 minutes. Roll them around a few times as they cook so that all sides are brown and crispy. Remove from the oil and place them on a platter lined with paper towels to cool. 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. Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.
Creole Seasoning Blend: 3 tablespoons paprika 2 tablespoons kosher salt 1 tablespoon cayenne 1 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon freshly ground black pepper 1 tablespoon dried thyme
Mix the paprika, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and thyme in a small bowl.