Sautéed Dove Breasts in Bacon Drippings Gravy
Dove season comes in late summer to early fall. Dove cooked properly is a welcome treat that begins the rest of the bird-hunting season.
INGREDIENTS | SERVES 4
- 6 strips bacon
- 16 dove breast halves
- 1 cup seasoned flour, 3 tablespoons reserved
- 1½ cups heavy cream
- 1 tablespoon Italian parsley, chopped
Fry bacon in a heavy skillet until crisp. Remove bacon and set aside. Keep bacon fat hot over medium-high heat.
Dredge dove breasts in seasoned flour and brown in the bacon fat for about 1 minute per side. Reduce heat and continue to cook until tender, for about 8 to 10 minutes. Set aside and cover with foil to keep warm.
Discard all but 3 tablespoons of the bacon drippings. Add 3 tablespoons of the seasoned flour and stir to combine over medium heat.
Slowly stir in the cream and continue to cook over medium heat until smooth and thick. Add the dove breasts to warm again.
Serve 4 breasts per plate and garnish with chopped parsley.
Pigeon Lofts
In France and England, pigeons have long been considered delicacies. Many wealthy landowners of yore erected pigeon lofts above the castles or on their roofs for breeding purposes. The meat of the pigeon and the dove are similarly rich and dark.
