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.

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. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. Eva Taylor says:

    Interesting, never heard of eating dove before!

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