Made these yesterday afternoon in my fryer.. One thing I have learned is fired dove, bread mix does not stick to silver skin side and that side does not tenderize well, so this is my solution.

Fillet off bone, tenderize none silver skin side.


Flip over to silver skin side and season, I like pepper and season salt (Tony’s).


Slice of jalapeno on top..this jalapeno slice too big, need to slice that piece in half again, need to cut to right size...


Toothpick, cover and refrigerate till ready to fry.


When read to fry, chicken fry mix in bag with dove. I’m pro simplicity, so I like mix that does require egg wash….


Don’t over cook, a little rare is good. 350 degrees 3 or 4 minutes. 4 might be too long. Dip in ranch dressing.


This was really good, family liked it a lot. Next time think I'll try fresh jalapeno slice and onion slice..

gonna have to add this to the list; we did some hot fried dove last year (fresh japs with a hot honey glaze) that was awesome. First time frying doves whole, we did some shake and bake a few years back with gravy that wasn't bad either.

Cooking them whole is so much work (gutting and plucking..), and really very little if any extra meat. If you breast them breast bone on, there is some extra meat around the wings to gnaw on but that is it, there is no meat around the legs or rest if the body. So I like to fillet the meat off, get all the pellets and blood clots out.

Looks good. Thanks!

Love me some poppers.

I will also tell you if you put them fired dove on a paper towel, let it sit for a minute or so and you see blood drain out on the paper towel, you cooked it just right.

Looks good. Doing into the recipe book!

Going to have to add this recipe to my dove cooking. Similar to the one I used on my doves.

Looks good, never had fried dove !

I made these tonight. I discovered another trick with silver skin, score it with a knife, then tenderize it with tenderizing hammer. The mix sticks to it great that way. Dip in ranch is great.

Those look delicious.

Gravy?

Gravy and mash potatoes, heck yeah. Ranch is easy and good tho…

Gravy and mash potatoes, heck yeah. Ranch is easy and good tho…[/quote]
Agree, easy stuff at camp.

I made those at home watching the cowboy game. Gravy is the redneck way to eat it. Ranch is more of the sports bar way to eat it, or city boy way.

I have fried thousands of doves. There is no reason to tenderize them. I have fried filleted off the bone and on the breast bone with little difference. Soak the breasts in saltwater overnight in refrigerator.

Before cooking wash the breasts off thoroughly. In a large bowl make a milk and egg wash by beating 4-8 eggs (depending on number of doves) and add just enough milk to thin the mixture slightly. Add seasoning (Slap Ur Momma, Tony’s, etc and I add some hot sauce too), place doves in mixture, and them roll them around to coat. In another bowl put plenty of flour, season it well, and mix it together. Heat oil to 335 or so. Take doves a batch at a time from the milk and egg batter and roll them in flour (you can put flour in a ziplock bag to coat if you want) and fry for 3-5 minutes.

I prefer to fry them in a deep skillet with just enough oil where I have to turn them over about half way through the cooking cycle. Then after cooking them add your seasoned flour to all or some of the oil with the drippings in it and make a roux. Once your flour is browned at least to a hot chocolate color add some water and stir around to make a gravy. Serve doves and have your gravy over rice or mashed potatoes.

Redneck and sports bar types approved. This also works for duck breasts, deer backstrap/tenderized steak, homemade fried chicken, etc.

Just my 2 cents.
Big Hutch

68, how did you do your batter?

There is if you want to use a “mix” like I did (no egg wash). “Bater”, like you did, you do not need to. But even with mix, you don’t have to tenderize, but the mix will stick a lot better, especially on the silver skin side. It’s also a lot more tender. Made some the other night, fried only 1.5 to 2 minutes only. I’m think I’m gonna make some tonight, I’m going go like 1 minute. Reminds me of fried oysters, which I love.

Have you ever tried smearing on a little mustard to make your mix stick? Lots of folks use that method for frying fish.

I hope your doves turn out well and taste yummy! As my daughter used to say when she was “little”, “Daddy this is the best brown chicken I ever ate …”

Big Hutch

Made a couple batches of these tonight, tenderized, season salt and pepper, in chicken fry mix just moist, 375, 1 minute exactly. Delicious, melts in your mouth.

I have with crappie, as well as sour cream. My preference on crappie is just drop them in mix just moist.

Great job!! Yummy!!