THE HUNTER CHEF FRIED DOVE RECIPE

THE HUNTER CHEF FRIED DOVE RECIPE

We teamed up with wild-game hunter and chef Michael Hunter to bring you his go-to recipe for the start of dove season. Get ready to indulge in his mouth watering Fried Dove with Buttermilk Biscuits and Sausage Gravy—it’s a dish that’s sure to have you craving more.

FRIED DOVE WITH BUTTERMILK BISCUITS AND SAUSAGE GRAVY 

by Michael Hunter

Serves 4 to 6 

FRIED DOVE INGREDIENTS 

  • 12 dove crowns (double breasts on the bone, wings and legs removed) 
  • 3 cups (750 mL) buttermilk
  • 4 quarts (4 L) vegetable oil, for deep-frying
  • 2 cups (500 mL) all-purpose flour
  • 2 tablespoons (30 mL) smoked paprika
  • 1 tablespoon (15 mL) garlic powder 
  • 1 teaspoon (5 mL) cayenne pepper 
  • 1 teaspoon (5 mL) kosher salt
  • 1 teaspoon (5 mL) black pepper 

SOAK THE DOVE 

  • In a large container, cover the dove with the buttermilk and let soak in the fridge for at least 8 hours or overnight. This will help tenderize the meat. 

FRY THE DOVE 

  • In a large pot, heat the oil to 350°F (180°C) over medium-high heat. 
  • In a large bowl, whisk together the flour, paprika, garlic powder, cayenne, salt, and black pepper. 
  • Remove the doves from the buttermilk, discarding the buttermilk, and dredge in the flour mixture. 
  • Fry until golden and floating, 3 to 5 minutes. 
  • Using tongs, remove the doves from the hot oil and drain on a rack or paper towel. 
  • Season with a pinch of salt. 

BUTTERMILK BISCUIT INGREDIENTS

  • 1 and 3⁄4 cups (425 mL/210 g) all- purpose flour 
  • 2 and 1⁄2 teaspoons (12 mL) baking powder 
  • 1⁄2 teaspoon (2 mL) baking soda 
  • 1⁄3 cup (75 mL) cold unsalted butter 
  • 1⁄2 cup (125 mL) buttermilk 
  • 1⁄4 cup (60 mL) heavy (35%) cream 
  • 1 egg 
  • 3 and 1⁄2 teaspoons (17 mL) granulated sugar 
  • 1 teaspoon (5 mL) kosher salt 

MAKE THE BUTTERMILK BISCUITS 

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. 
  • In a food processor, combine the flour, baking powder, baking soda, and butter. 
  • Pulse until the mixture resembles pea-size crumbles. 
  • Add the buttermilk, cream, egg, sugar, and salt. 
  • Pulse until the dough just comes together. Do not overmix or the biscuits will be tough. 
  • Spoon the dough into 6 equal portions on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. 
  • Set aside to cool.

 SAUSAGE GRAVY INGREDIENTS

  • 1⁄2 pound (225 g) breakfast sausages, casings removed 
  • 1⁄2 teaspoon (2 mL) kosher salt 
  • 2 tablespoons (30 mL) all-purpose flour
    2 cups (500 mL) whole milk 

MAKE THE SAUSAGE GRAVY 

  • Break up the sausage meat in a medium skillet over medium-high heat and cook until brown, 2 to 3 minutes. 
  • Add the salt, then sprinkle the flour over the sausage to soak up the fat. Stir with a wooden spoon, making sure there are no lumps of flour. 
  • Stir in the milk, reduce the heat to low, and simmer until the gravy is thick, 3 to 4 minutes. 
  • Remove from the heat and keep warm. 

To serve, arrange the biscuits on plates. Pour the sausage gravy over the biscuits and place the fried doves on top. 

Find more recipes like this in Michael Hunter's cookbook:

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