This wild dove recipe will make you hope for successful seasons
On a cool fall evening, there’s nothing like a hot, wild game dish with just enough spice, and this dove breast recipe does it right. It’s simple, bursting with flavor and unique when compared to traditional ways of preparing the tasty migratory game bird.
All you’ll need is a limit of doves, some jambalaya mix, red beans, a large pot, and you’re in business. Within half an hour, a meal fit to feed four to six people will be ready to serve.
I typically only use wild dove breasts when preparing this dish, but if you’re up for two kinds of meat, sausage can be added as well. If you like red wine, a smooth cabernet or pinot pairs well with this entrée as it does with the cooler weather.
Get ready to try something new and take your wild dove breast cooking game to the next level. When it’s all gone, it’ll leave you wishing your shotgunning skills would’ve been just a little better during dove season.
12 ounces Zatarain’s Jambalaya rice mix
15-30 deboned whole dove breasts
16 ounces canned red kidney beans
Sweet barbecue sauce
Cut each dove breast in half and baste them generously with spicy mustard.
Brown the dove breast halves in a skillet.
Prepare the Zatarain’s Jambalaya rice mix in a large pot. Add 1⁄2 cup of water, in addition to what the directions on the box call for.
Add red kidney beans to the pot.
After browning the dove breasts, add them to the pot of jambalaya rice mix and stir. Simmer until the rice mixture is done.
Add 4-5 tablespoons of sweet barbecue sauce to the pot and stir thoroughly.
Serve with red wine of your choice and enjoy.