Tehre are lots of recipes ont his site....but you will have to scroll down for dove recipes.
Linda C

Here is a link that might be useful: cooking dove

No dove stew recipes, but a quick glance through a couple cookbooks revealed I have recipes for:

• Doves with Peas (Traditional Bulgarian Cooking)

• Baked Partidges (it says doves can be substituted) (^TBC)

• Dove Breast & Pear Salad (The Complete Hunter: Game Bird Classic Recipes)

• Dove Breasts in Creamy Pepper Sauce (^TCH:GBCR)

• Dove Pastry Nests (^TCH:GBCR)

• Dove Risotto (^TCH:GBCR)

• Doves in Bread Dressing (^TCH:GBCR)

Does it have to be stew? Let me know if you'd like me to type out one of these recipes when I get home from work tonight.

Doves are tasty (dark meat: Yum!), but very tiny and labor intensive to cook... I haven't had any in years, but I remember that you need more than one per person... If you do find a stew recipe for six, it's probably going to call for 12 doves...

I have a little book of game recipes given to me partly as a joke because my ex brought home a wild boar carcass. They tend to be full of a can of this and a packet of that but if you substitute the real thing here it would be good. I'd make a BÂchamel sauce with half milk and half chicken broth for the cans of cream of chicken soup here.

Here is the recipe:

Tipsy Dove

18 dove breasts (or breasts and legs)
water (I'd use chicken stock and skip the salt below)
1 teaspoon salt
1 bay leaf
2 cans cream of chicken or mushroom soup
1 cup water
1 cup chopped onion
1 tablespoon dried parsley
1 teaspoon celery seed
1 cup fresh mushrooms, sliced
1 cup dry white wine

Place dove breasts in large skillet and barely cover with water. Add bay leaf and salt. Simmer for 20 minutes, turning once during cooking cooking time. Remove any scum as it forms. Drain water, discard bay leaf.

(I'd use chicken broth instead of the water above. I might then use it in the BÂchamel sauce if it tasted okay. I've never cooked a dove so I don't know.)

Combine soup (BÂchamel sauce) and water (broth) in a large bowl and stir to mix. Add onion, parsley, and celery seed. Mix well and pour over doves. Heat to simmer cover and simmer for 30 minutes. Add fresh mushrooms, stir and simmer for 10 minutes longer. Add wine, stir to mix and heat to be sure it's hot. Serves 4-6.

Serve over rice. (I'd make that a mix of white and wild rice.)

My notes are in (). I've never made this as no doves have fallen into my hands. But I can easily imagine it with chicken. I'm not sure about not cooking the alcohol off at the end. I'd add it earlier so it flavored the meat more and cooked off the alcohol.

You're both such wonders! Yes, the request from the hunters is stew. Texas, mid season, if it makes a difference.

I'm sorry, barnmom, we posted at same time. Thank you for this recipe. I'm perplexed. One recipe calls for browning followed by 9 hours in crockpot. This recipe above seems so quick. Anyone know whether dove tends to be tough?

Is this the first time you have made dove stew? From my one time experience, it will really stink up your kitchen! I think I just made a simple stew with onions, potatoes, carrots - this was almost 40 years ago! Everyone loved it, but I couldn't eat it because I had smelled it cooking all day long. You might want to think about cooking it outside - even setting a crock pot out on a porch would help keep the smell out of the house.

Teresa

9 hours in a crock pot would turn any meat to dust and strings. Just say no.

If need be simmer longer on the stove but don't use the crock pot.

Uh oh. No, I didn't know about the odor. I've never prepared dove. I like quail, but I'm told they're not that similar. I just discovered that I no longer own a crockpot. DH "liberated" it to clean an engine part in the barn. Apparently, one can slow cook certain gummed up metal items in solvents. Who knew?

My brooms, dust pans and buckets are frequently "liberated" to the shop and the boat, but if my husband took my crockpot to the barn to clean engine parts with it, I'd be liberating him of some money from his wallet and buying another one.

Reminds me of coming downstairs for breakfast when I was still living at home and finding carburetor parts soaking in gasoline in a mixing bowl on the kitchen table.

Sorry I can't help you with your recipe request.

seagrass

I haven't messed with dove in years. My first husband used to bring some home from time to time. It was on the tough side when trying to fry or bake and I never cared for the flavor. It didn't stink, though...

He made a soup/sauce with it once that was the only way I liked it. He pretty much just stewed it in a pot with water and Lipton Onion Soup Mix. I doubt that he browned it first. He used to add beer to many things, so I'd bet there was a splash of that, too.

Any particular reason they are requesting stew? It might be that they already know that is a good way to prepare it.

The hunting guest had the stew years go--fond memories, I guess. They'll be hunting tomorrow and Saturday, so the dinner is now set for Saturday. What if they don't come back with enough? Can I throw in other meat?

I talked to my sis about dove. Her dad (my stepdad) used to hunt dove. She recalls cleaning them and eating them as a kid but no memory of how they were cooked. She did say they didn't smell bad. She does recall having to pick out shot as she ate.

Adding meat? Squab or quail is supposed to be similar.

It sounds like a culinary adventure!

Ok, I posted a response and it didn't show up. If this is a double, I'm sorry.

I think the reason I liked the onion soup thing is because it was highly seasoned. Also, the dove meat has a 'dark' flavor so I think it added a lot to the soup/sauce/stew. If you decide to just wing it you might want to think about heavily seasoning with lots of onions, garlic, herbs, etc.

I think that chicken, turkey, and even pork would compliment the dove if you need to add meat.

Good luck and let us know how it turns out! What you are doing is so difficult, lol. I hope you wind up with something you like.

I will report dutifully.

Gee that seems hard - you have to compete with some wonderful long ago memory of a stew and you don't know anything about it. There are a lot of different types of stew! Seems a bit unfair to me.

Since there's no T&T here maybe people can just add experience to google recipes that might make it better?
From West Virginia

Dove Stew
4 dove breasts per person
Buttermilk
Flour
1â2 cup butter or margarine
1 small onion, minced
1 tsp seasoned salt
1/4 tsp leaf thyme
1/4 tsp white pepper
Water
Burgundy wine (optional)
Hot cooked rice

Puncture dove breasts several times and soak in buttermilk overnight. Drain and dry
thoroughly. Coat breasts with flour. Fry in butter or margarine, NOT oil. Add the onion,
salt, thyme, and pepper; cover with water. Cover the pan and simmer until tender, about 30
to 45 minutes. Ad wine. If necessary, thicken the sauce with flour. Serve over rice.
Bob Hopes Dove and Mushroom Stew Ingredients
3 Doves; cleaned, cut into 2 tb Mushroom sauce
Pieces 1/2 c Mushrooms
1 tb Fat 2 tb Cream
2 c Meat stock Salt, pepper, & cayenne
Instructions for Bob Hopes Dove and Mushroom Stew
Cook doves in fat for a short time, dont brown. Add salt, pepper, and cayenne to meat stock and mushroom sauce to taste. Simmer for about an hour, or until tender. Add mushrooms and simmer for 10 minutes. Add cream and heat. Arrange mushrooms around doves on a hot platter.

On this texas thread there's a guy that says " use them in any stew recipe instead of beef"

http://discussions.texasbowhunter.com/forums/showthread.php?p=946927

I thought, .... Dove = chocolate. D'OH!

Here's what happened.
They brought home 6 doves. (Several others fell into tall oak trees. I guess the vultures get those.) The guys cleaned the birds. I filleted the breasts, rinsed and dried them, and marinated them in Calvados for 1 hour. Then I patted the breasts dry, dredged them in flour, and browned them in a cast iron skillet with olive oil. Since that was not enough meat to feed this group, I browned some hamburger meat and one Italian sausage with anise, chopped up. Threw it all into my standard dirty rice recipe with thyme, basil, cayenne pepper, salt, black peppper, and whatever was lying around in the herb garden, 1/3 beef broth and 2/3 chicken broth instead of water. Brought to a boil. Covered. Reduced heat and simmered in Le Creuset bouilliabase pot for 2 hours. Served with Brussels sprouts, sweet potatoes, salad, hot buttered bread, brats and Creole mustard (just in case the stew was a failure, I had this as a back up). Coffee and buttered pecan ice cream for dessert. Turned out to be a rousing success. Not at all gamey.

Brilliant!

Oooh, that sounds good. Kind of a Texas / Louisiana style paella. So, was it brothy? Or a dirty rice consistency in the end? Sounds like it might be a great boudain. This is making me miss my roots. I grew up in Bridge City (Orange, Beaumont area).

A bit brothy. Had I had an extra hour, it would have soaked up more liquid. However, guests had to leave early, so I cut the cooking short. It's better today, but was just fine yesterday.