1. DJ's Dove Pate
- 1/2 pound boneless dove breasts
- 1 bunch green onions, cut into 1-inch pieces
- 1/4 cup butter or margarine
- 1/3 cup heavy cream
- 1/4 teaspoon each: salt, dry mustard, ground black pepper
- Fillet dove breasts from the bone by running a sharp knife carefully between meat and breastbone, from front to back end.
- Place green onions in food processor and chop finely.
- Melt butter in skillet over medium high heat.
- Briefly saute onions, add dove breasts, and gently cook until meat is no longer red in the center. Allow to cool slightly.
- Place contents of skillet in processor with remaining ingredients. Process continuously until smooth. Spoon pate into greased one-cup mold and chill until serving.
2. Dove a la Detrick
- 2 to 3 whole dove breasts per person
- Scottish, Irish or English ale
- 1 or more jars pickled grape leaves
- Italian sausage, as hot as you like it
- Partially cook sausage.
- Fill cavity of each dove breast with rendered sausage.
- Wrap one slice of bacon around each dove breast, then pepper lightly (no salt).
- Wrap entire breast in grape leaf and/or leaves. Skewer with toothpick if needed.
- Place in an appropriately sized casserole dish, lay additional layer of grape leaves on top, then cover with ale.
- Marinate for at least four hours, preferably overnight.
- Preheat oven to 350 degrees. Remove casserole from refrigerator and let stand at room temperature.
- Place casserole on middle rack of oven and bake approximately 10 minutes or until top layer of leaves brown and liquid bubbles for at least five minutes. Do not overcook!
- Discard top layer of leaves and serve.
3. Dove Pie
- 6 dove breasts
- 1/4 pound salted crackers
- black pepper to taste
- 1/2 - 3/4 stick of butter, chopped into bits
- 1 8-ounce can evaporated milk
- 2 1/2 Butter-Me-Not biscuits
- Soak doves in lightly salted water.
- Boil until tender. Reserve about one half cup of the resulting stock.
- Cut dove breasts into small pieces.
- Using a round 9X3-inch pan or casserole dish, put dove pieces in pan along with crushed saltine crackers, butter and black pepper.
- Toss, pour in evaporated milk and stock.
- Let stand for a few minutes to soak up crackers, but remember you need enough liquid to make the pie moist.
- Roll out two and a half Butter-Me-Not biscuits and put on top as a pie crust.
- Bake at 400 degrees until crust is golden brown.