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Serves 4 as an appetizer
Chef’s notes
A lot of hunters will breast out a dove. That gets 90% of the usable meat on a Mourning dove. However, the thighs and drumsticks are fantastic too. Follow this recipe and you can fry up whole doves in no time, making a tasty treat for your family and friends.
Brought to you by Weston
You can find all the special equipment used for this recipe at westonsupply.com
Ingredients
- 8 whole mourning doves
- 1 cup fine or medium ground cornmeal
- 1/2 cup all-purpose flour
- 3 tbsp. Creole seasoning. I prefer Tony Chachere’s, which is widely available. To make your own blend, see below.
- Kosher salt
- 1 bunch fresh curly parsley
- Peanut or vegetable oil
Creole Seasoning Blend
- 3 tbsp. paprika
- 2 tbsp. kosher salt
- 1 tbsp. cayenne
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried oregano
- 1 tbsp. freshly ground black pepper
- 1 tbsp. dried thyme
Special equipment
Fryer
Preparation
- Preheat the oil to 375°F in an electric deep-fryer or over a stovetop in a Dutch oven. You need enough oil to submerge the doves; a depth of 3 inches will work.
- Make the Creole seasoning: Mix the paprika, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and thyme in a small bowl.
- Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine.
- Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs.
- Working with one or two at time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces.
- Working in two batches, fry the doves in the oil for 4 minutes.
- Roll them around a few times as they cook so that all sides are brown and crispy.
- Remove from the oil and place them on a platter lined with paper towels to cool.
- After the last batch of doves is cooked, drop several bundles of parsley containing a few sprigs each into the hot oil and fry for 1 minute.
- Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.
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Chef’s notes
A lot of hunters will breast out a dove. That gets 90% of the usable meat on a Mourning dove. However, the thighs and drumsticks are fantastic too. Follow this recipe and you can fry up whole doves in no time, making a tasty treat for your family and friends.
Brought to you by Weston
You can find all the special equipment used for this recipe at westonsupply.com
Ingredients
- 8 whole mourning doves
- 1 cup fine or medium ground cornmeal
- 1/2 cup all-purpose flour
- 3 tbsp. Creole seasoning. I prefer Tony Chachere’s, which is widely available. To make your own blend, see below.
- Kosher salt
- 1 bunch fresh curly parsley
- Peanut or vegetable oil
Creole Seasoning Blend
- 3 tbsp. paprika
- 2 tbsp. kosher salt
- 1 tbsp. cayenne
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried oregano
- 1 tbsp. freshly ground black pepper
- 1 tbsp. dried thyme
Special equipment
Fryer
Preparation
- Preheat the oil to 375°F in an electric deep-fryer or over a stovetop in a Dutch oven. You need enough oil to submerge the doves; a depth of 3 inches will work.
- Make the Creole seasoning: Mix the paprika, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and thyme in a small bowl.
- Combine the cornmeal, flour, and 2 tablespoons of the Creole seasoning in a large bowl and mix to combine.
- Sprinkle each dove with a small pinch of the remaining Creole seasoning and rub it into the breast and legs.
- Working with one or two at time, toss the doves into the cornmeal mixture and coat thoroughly on all surfaces.
- Working in two batches, fry the doves in the oil for 4 minutes.
- Roll them around a few times as they cook so that all sides are brown and crispy.
- Remove from the oil and place them on a platter lined with paper towels to cool.
- After the last batch of doves is cooked, drop several bundles of parsley containing a few sprigs each into the hot oil and fry for 1 minute.
- Garnish the platter with the crispy parsley sprigs and serve as soon as the doves are cool enough to handle.