Dove with Yogurt Sauce

That is a plate of finger food

That is a plate of finger food

This will work well for quail and pigeon as well. The recipe is adapted from The Silver Spoon.

Dove Breasts with Yogurt Sauce

  • 8-12 whole dove breasts still attached to the bone
  • 1 lime
  • 1/2 cup onion finely diced
  • 3 tbsp garlic minced
  • 1 tsp paprika
  • 1 tbsp fresh dill chopped
  • 1 cup chicken stock
  • 1 3/4 cup Greek yogurt
  • Salt/pepper
  • 2 tbsp olive oil

Wash dove well, pat dry and season with salt and pepper. In a bowl zest lime and mix with garlic, paprika and lime juice. Add dove and mix well. Let marinate for 30 minutes. In a large saute pan heat olive oil over medium low heat. Add onion and saute until golden.  Add dove and brown on all sides then add marinade and stock. Bring to a simmer and then cook until dove is done, about 15 minutes. remove dove to a plate and add yogurt and dill to pan. Cook sauce stirring often until thick. Serve sauce on top of dove.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Italian, Recipes and tagged , , , . Bookmark the permalink.

2 Responses to Dove with Yogurt Sauce

  1. Eva Taylor says:

    Interesting, never heard of eating dove before!

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