Kitchen House Sweet and Spicy Dove Breast

I have eaten dove many different ways. I love them all! My Mama’s fried dove with rice and gravy is probably my favorite meal. She makes the absolute best gravy. Her gravy is a milk gravy laced with pan drippings, onion, and bacon. My mouth is watering just thinking about those golden brown birds glistening with gravy!

A grilled dove stuffed with banana pepper and cream cheese then wrapped in bacon is one of my go-to savory appetizers. This recipe came about by chance. After a long day in the field we had extra dove and peppers leftover but no bacon. The grease was hot so I threw together what I could find at the Kitchen House at Brown Farm, and the result was a crowd pleaser! People love this recipe because the dove are boneless and easy to eat and the sweet and spicy sauce keeps them coming back for more!

20 Dove Breast

1 Sweet Vidalia Onion

1 12oz Jar Banana Peppers

1 c Milk

1/2 c Buttermilk

4 c House Autry Seafood Breading

For the Sauce:

1 c Texas Pete Hot Sauce

1 stick Butter

1/2 c Brown Sugar

Cut dove breast from the bone. Discard the bone. You will have two medallions per breast. Slice onion in half and then slice into half moons. Place dove, onion, and drained banana peppers in bowl. Add milk and butter milk. Allow to marinate for 1 hour. Drain dove, onion, and banana pepper mixture and toss in seafood breading. Deep fat fry in 350 degree oil for 5-8 minutes or until the dove floats. Drain on paper towels.

While dove are marinating make the sauce. Combine hot sauce, butter, and brown sugar in sauce pan and cook until butter is melted and brown sugar is dissolved.

Place dove on serving platter and drizzle the hot sauce over the top. Serve hot plain or with ranch dressing for dipping.