Aug 31 2012

Oh My Dove Pie - Make It The Best

The Texas dove season is upon us and the hundreds of thousands of hunters spending time with friends and family members enjoying one of the state's most popular outdoor activities should be having a blast -- sorry, I had to say it.

Whether you are young or old, a beginner or a veteran, the thrill of being able to knock down the aerial acrobats filling the skies is a great feeling and good for the soul. Enjoying a tasty treat created from the birds makes the experience even better.

The following recipe is from my second book, "Revenge of Old Boots and Bacon Grease," and was republished in the September/October edition of The Journal of Texas Trophy Hunters.

Here it is for those successful hunters looking to savor the flavor of their fall hunting experience:

While some successful dove hunters follow the standard route of wrapping seasoned and cheese/jalapeno stuffed boneless dove breasts with bacon, then grilling them until the bacon is cooked as their go-to dove recipe, the following is a nice change of pace.

This delectable dish was developed in Laredo when white-winged doves on both sides of the border were too numerous to count.

The Best Dove Pie
  • 12-15 doves, cleaned
  • 6 cups water
  • 1 teaspoon sage
  • 1 teaspoon Chef Ralph’s Super Seasoning
  • 1/2 cup chopped onion
  • 1 stick butter
  • 2 cloves garlic, minced
  • 2 tablespoons ground comino
  • 1 teaspoon sage
  • 1/2 teaspoon oregano
  • 2 tablespoons flour
  • 1 can (8-ounces) tomato sauce
  • 1 pie crust, top and bottom

Cover cleaned birds with water in a large pot. Add first two spices and onion. Bring to a boil. Reduce heat, cover and simmer about 90 minutes. Remove and debone cooked doves. Reserve about 1/2 cup broth. Melt butter in a large skillet over medium heat. Add garlic, comino, sage and oregano. Add deboned meat. Sprinkle with more Chef Ralph’s. Mix flour with broth and add to mixture. Simmer, stirring often, for about five minutes. Stir in tomato sauce, reduce heat to low and simmer uncovered for 15 minutes. Spoon mixture into prepared pie crust, cover and seal with top crust. Bake at 350 degrees for about 30 minutes.

Now, let's get cooking!