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Game Dove
Thanks to George Hilbish for this recipe.

~ skinned dove breasts, amount depends upon how hungry you are
~ shallots, finely chopped or finely chopped onion
~ butter
~ salt
~ pepper
~ apple wedges, Granny Smith recommended
~ bacon
~ dry vermouth
~ cream or half and half

Put an apple wedge in each breast cavity. Wrap a small piece of bacon around each and secure with a toothpick

In a dutch oven or in a skillet you can put in the oven, saute the shallots/onion in a little butter. Salt and pepper to taste.

Put the breasts in the pan on top of the shallots. Bake at 350 degrees for 25 minutes or until the bacon is done.

Remove from the oven. Remove the meat and drain off some of the fat if there is a lot.

Over low heat, add a little vermouth to the pan and loosen the bits in the bottom. Add some cream and whisk together. Heat through.

Remove from heat and add the doves back to the pan.

Serve with rice or your favorite side dishes.


Note from George: "I like to serve this dish with German red cabbage or saute up some mushrooms with cognac or a couple extra Granny Smith apples. This looks good on a platter with the rice in the middle and the dove on the outside with the sauce all over the top." - George

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