Dove can be prepared in a variety of delicious ways. Here are some of the most popular cooking methods for dove:
Grilling
Grilling is one of the most common and easiest cooking methods for dove. The high heat helps render the fat and crisp the skin, while infusing the meat with a lovely smoky flavor. Dove breasts or whole birds can be grilled. Quick grilling over direct high heat works best. Grill for 2-3 minutes per side for breasts and 15-25 minutes for whole birds.
Tips for Grilling Dove
- Use a light coating of oil or marinade to keep the lean meat moist.
- Grill the dove over medium-high to high heat to get a good sear.
- Let the dove rest for 5 minutes before cutting to allow the juices to redistribute.
Roasting
Roasting is an easy hands-off cooking method that results in tender, juicy dove. Whole dove and dove breasts can both be roasted. Roasting uses a dry cooking technique in a hot oven, which helps render fat and crisp the skin.
Tips for Roasting Dove
- Pat dove dry and coat with oil or melted butter before roasting.
- Use a rack in the roasting pan to allow fat to drip away from the meat.
- Cook at 400°F for 12-18 minutes for breasts and 45-60 minutes for whole birds.
- Let the dove rest for 5-10 minutes before carving.
Pan-Searing
Pan-searing is a quick, high-heat method to cook dove breasts or fillets on the stovetop. Use a heavy skillet and minimal oil to brown the exterior while keeping the interior moist and juicy.
Tips for Pan-Searing Dove
- Pat dove dry before seasoning with salt and pepper.
- Use a thin, high-heat oil like grapeseed or avocado oil.
- Cook skin-side down first until crispy, about 2-3 minutes per side.
- Flip only once during cooking to get a nice crust.
Poaching
Poaching is a gentle moist-heat cooking method where dove is submerged in simmering liquid. This keeps the meat very moist and tender. Poached dove can be used in salads, pastas, sandwiches and more.
Tips for Poaching Dove
- Use chicken or duck stock, wine or a court bouillon as poaching liquid.
- Keep the liquid just below a simmer, 170-180°F.
- Poach breasts for 8-12 minutes or whole birds for 30-45 minutes.
- Chill the cooked dove in the poaching liquid before use.
Stewing and Braising
Low and slow wet cooking methods like stewing and braising work very well with whole dove. The dove is browned then cooked at a low temperature in liquid for an extended time until extremely tender.
Tips for Stewing and Braising Dove
- Brown dove pieces first for color and flavor.
- Use flavorful braising liquids like wine, broth or tomatoes.
- Add aromatic veggies like onion, carrots, garlic.
- Braise dove for 1-2 hours until fall-off-the-bone tender.
- The braising liquid makes a tasty sauce or gravy.
Smoking
Smoking imparts a delicious wood-fired flavor to dove. Whole birds and dove breasts can both be smoked. Use milder fruit woods like apple or cherry so as not to overpower the delicate flavor of the dove.
Tips for Smoking Dove
- Brine dove first to keep the lean meat moist during smoking.
- Smoke at 225-250°F for 2-3 hours until cooked through.
- Use a water pan in the smoker to provide moisture.
- Apply glazes or sauces at the end to add sticky sweetness.
Sous Vide
Sous vide cooking involves sealing dove in a bag then cooking in a precise temperature water bath. This yields incredibly moist, tender meat.
Tips for Sous Vide Dove
- Season dove pieces before sealing in bag.
- Cook breasts at 140°F for 1-2 hours or whole birds at 145°F for 4-6 hours.
- Quickly sear the exterior after cooking for color and flavor.
Frying
Deep frying and pan frying are quick cooking methods that yield crispy, juicy dove. Dove breasts are easiest to fry but small whole birds can also be fried.
Tips for Frying Dove
- Use a thick batter like tempura to coat the dove.
- Fry dove in 350°F oil for 2-5 minutes until golden brown.
- Pan fry in a bit of oil for 1-2 minutes per side.
- Drain fried dove on paper towels before serving.
Conclusion
Dove is a delicious, lean game bird that adapts well to many cooking methods. Quick high-heat techniques like grilling, pan searing and frying work nicely to develop flavor while keeping the meat moist. Low and slow wet cooking methods like braising, stewing and poaching make the dove very tender. Roasting, smoking and sous vide are hands-off methods that infuse great flavor into the meat. With the proper technique, dove can be prepared into a fabulous meal to enjoy.