Originally created 09/01/02

Cooking wild

It's almost dove season across Georgia and South Carolina. Eager gunners skilled enough to limit out on the fast-flying birds might also enjoy this simple recipe - from the editors of South Carolina Wildlife magazine.


12 doves

1 teaspoon soda

olive oil

curry powder

dry mustard

celery salt

salt and pepper

2 tablespoons Worcestershire sauce

2-3 tablespoons lemon juice

cooked rice

Soak doves for two hours in pan of water with soda. Heat oven to 350 degrees. Roll doves in enough olive oil to coat and sprinkle with curry powder, dry mustard, celery salt, salt and pepper. Place in dish and add 1/2 inch of water. Cover and cook 70-90 minutes. Add Worcestershire and lemon juice and cook another 10 minutes. Serve with rice.


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