Deep Fried Doves

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Whole fried doves on a platter
Photo by Holly A. Heyser

Fried doves? Yes, please!

While it’s true I grill most of my doves, frying them is every bit as good and is a nice change of pace.

I initially came up with the idea for this dish after reading a 1940s recipe for deep-fried doves in Roy Wall’s Fish And Game Cookery. His recipe is old school, with the doves fried in shortening and served with a Southern milk gravy. Good, but not my style.

I prefer this Cajun style, and as finger food, with no gravy. All that means is you dredge the little birds in corn flour — basically Louisiana fish fry mix — with some Cajun or Creole seasoning, and fry in peanut oil. Damn good.

 

Deep fried doves on a platter
Photo by Holly A. Heyser

Another alternative is to go Middle Eastern, Turkish, really. I like frying things in chickpea flour, which is available in good supermarkets, Italian and Indian stores. You could substitute in some other earthy-tasting flour: The easiest alternative would be whole wheat. I’ll lace the flour with a typical mixture of Middle Eastern spices: garlic, chile, cumin, sumac and fenugreek.

You could do any kind of spice mix you want. Just don’t go with a thick batter, which gets in the way of enjoying the doves.

OTHER GREAT DOVE RECIPES

I have 25 dove recipes here on Hunter Angler Gardener Cook, ranging from Moroccan-inspired bacon-wrapped doves to grilled doves Cajun style. Some great Labor Day grilling or barbecue options include:

Fried doves recipe
5 from 5 votes

Fried Whole Doves

Doves are my usual bird for this recipe, but any small bird will work. Quail is a great choice, would a partridge or young pigeon. What to serve this with? Rice is nice, like a jambalaya or even just white rice. A salad is another good option, like a tomato salad or one with roasted red peppers. But mostly I just eat these as appetizers for a party.
Course: Appetizer
Cuisine: American
Servings: 4 people
Author: Hank Shaw
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients 

  • 8 to 12 doves, plucked and gutted
  • Salt

CAJUN OPTION

  • 1 1/2 cups of fine cornmeal ("fish fry" mix)
  • 2 to 3 tablespoons Cajun seasoning
  • Remoulade, for Cajun doves

MIDDLE EASTERN OPTION

  • 1 1/2 cups whole wheat or chickpea flour
  • 1 tablespoon garlic powder
  • 1 tablespoon sumac (optional)
  • 1 tablespoon cumin
  • 1 tablespoon cayenne, or to your taste
  • 1 teaspoon fenugreek (optional)
  • Oil for frying

Instructions 

  • Wash the doves and set aside at room temperature for 30 to 45 minutes.
  • Pour the oil — I use canola or peanut or cheap olive oil — into a deep-fryer or heavy, high-sided pot like a Dutch oven. A fryer will have a fill line. Pour no more than 2/3 of a pot’s depth, and half is better. Don’t worry, you can reuse the oil. Heat the oil slowly, over medium heat, to 350°F. If you are using olive oil, keep it at 340°F.
  • Meanwhile, mix the flour or cornmeal and all the spices together in a bowl and coat the doves. Make sure you get it into the cavity, too.
  • When the oil is hot, drop in a couple doves at a time and let them fry for 5 to 7 minutes, turning them to be sure they are golden brown all over. Let drain on a wire rack in an oven set to ‘warm.’ Serve with a bowl for the bones and give your guests plenty of napkins.

Notes

Here is the remoulade recipe I use for the Cajun option. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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