Sweet and Sour Fried Dove

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Prep Time: 30 min - Cook Time: 5 min

These crispy-fried whole doves are like wild game KFC. Serve them as an appetizer or, if you end up shooting a lot of birds, offer a whole plateful for a meal. Assuming that the birds don’t have new feathers coming in, they should be fairly simple to pluck and gut. You can skin doves, but that little bit of fat makes a big difference in flavor.


 

Ingredients


  4 whole Doves
  1 cup(s) Milk
   kosher salt, to taste
   Vegetable oil for frying

Batter


  1 cup(s) All Purpose flour
  1 1/2 tsp Season Salt
  1/4 tsp Dried Thyme
  1/4 tsp Cayenne Pepper
  1/4 tsp Hungarian Paprika
  1/4 tsp Ground Black Pepper
  1 tbsp Milk

Sweet and Sour Sauce


  1 tsp Freshly ground ginger
  1 tsp Sambal Oelek Fresh Chili Paste, or to taste
  6 tbsp White Sugar
  2 tbsp White Vinegar
  1/3 cup(s) Water
  2 tbsp Soy Sauce
  1 1/2 tsp Ketchup
  1 tbsp Corn Starch


Instructions


Step #1 Combine sweet and sour sauce ingredients in a small saucepan. Bring to a boil, then lower heat to a simmer. Whisk continuously until mixture thickens and becomes translucent, about 5-10 minutes. Take off heat and set aside.




Step #2 In a shallow bowl, mix flour, season salt, paprika, black pepper, thyme and cayenne pepper. Add 1 tablespoon of milk to the batter. Mix with a fork to form lumps. Heat vegetable oil to 350-375° Fahrenheit.



Step #3 Pour 1 cup of milk in a shallow dish. Run doves through the milk to wet, and then dredge them in the flour mixture. If needed, gently press the flour onto the doves to make it stick-- shaking off excess. Deep fry doves for 3-4 minutes, or until golden brown. Do not crowd the pan; the oil temperature will drop too much. Drain fried doves on paper towels and serve with sweet and sour sauce on the side for dipping.



Recipe Card

Sweet and Sour Fried Dove

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Prep Time: 30 min - Cook Time: 5 min



Ingredients


4 whole Doves
1 cup(s) Milk
kosher salt, to taste
Vegetable oil for frying

Batter


1 cup(s) All Purpose flour
1 1/2 tsp Season Salt
1/4 tsp Dried Thyme
1/4 tsp Cayenne Pepper
1/4 tsp Hungarian Paprika
1/4 tsp Ground Black Pepper
1 tbsp Milk

Sweet and Sour Sauce


1 tsp Freshly ground ginger
1 tsp Sambal Oelek Fresh Chili Paste, or to taste
6 tbsp White Sugar
2 tbsp White Vinegar
1/3 cup(s) Water
2 tbsp Soy Sauce
1 1/2 tsp Ketchup
1 tbsp Corn Starch


Instructions


Step #1 - To spatchcock the doves, cut through the back of the doves with kitchen shears. Then lay them breast-side up and press down with the palm of your hand to flatten. Sprinkle salt all over the doves.
Step #2 - Combine sweet and sour sauce ingredients in a small saucepan. Bring to a boil, then lower heat to a simmer. Whisk continuously until mixture thickens and becomes translucent, about 5-10 minutes. Take off heat and set aside.
Step #3 - In a shallow bowl, mix flour, season salt, paprika, black pepper, thyme and cayenne pepper. Add 1 tablespoon of milk to the batter. Mix with a fork to form lumps. Heat vegetable oil to 350-375° Fahrenheit.
Step #4 - Pour 1 cup of milk in a shallow dish. Run doves through the milk to wet, and then dredge them in the flour mixture. If needed, gently press the flour onto the doves to make it stick-- shaking off excess. Deep fry doves for 3-4 minutes, or until golden brown. Do not crowd the pan; the oil temperature will drop too much. Drain fried doves on paper towels and serve with sweet and sour sauce on the side for dipping.


About the Author

Jenny and Rick Wheatley
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Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.

 


Photo Credit

Jenny Wheatley
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Website: www.foodforhunters.com
Instagram: @foodforhunters
Facebook: www.facebook.com/foodforhunters

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