When we hunted doves in Cordoba Argentina, at our barbecue lunch in the field every day, the chef would serve an appetizer made from some of the dove breasts while we waited for the main course. The dove breasts were skinned, sliced thin, and sauteed then simmered in some kind of thick sauce, and then served on flour tortillas -- sort of like a very thick stew. I have searched high and low and cannot find a recipe. Does anyone know what I'm talking about? Does anyone know a recipe, or even what it is called?

I have no experience with any food from Argentina, but I make something similar with dove breasts. It's basically a dove carne guisada. I like to get my gravy done the way I want it in a Dutch Oven, and sauté the sliced breasts quickly in a hot cast iron pan. Dump the meat in the pot on a simmer while you cook tortillas. Gravy needs to be thick and full of flavor. It's delicious.

This one a 100 times over. I love dove carne guisada.

Could it have been carbonada criolla

Yes, something like carne guisada -- thanks.

Take your breasted dove and add liberal amounts of black pepper, garlic, salt to taste and then flour them. Brown them in skillet.

Mix a concoction of 3/8ths white 1/8th worcestershire and half water. Some like it heavier on the wine and including me. Myself, i like it lighter ion the worcestershire.

Add liquid ingredients until dove are almost covered and bake in a covered dish at 275 degrees for two and a half hours.

We serve it over brown rice and utilize the liquid as our gravy.

We typically cook the dove while on the breast bone, but I see no reason why you have to do that.

Schmeck gute!

Shish kabob(spelling), on a skewer with veggies. Everything marinated in Italian dressing, then put your choice of seasoning on while cooking.

What Sparta did.