Willie’s Dove Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 to 15 Dove or Whitewing, skin on
2 sticks of butter
3 lemons, juice of
2 cups milk
2 eggs, beaten
1 cup of canola oil
all-purpose flour
cracked pepper
kosher salt
2 tablespoons of Worcester Shire sauce
Aluminum foil
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Directions: |
Directions:Preheat your oven to 350°
Take your dove and make sure that there patted dry. Season your flower with salt-and-pepper and dredge your dove through the flower, through the milk and egg mixture and back to the flower. In a large skillet brown your quail until golden. When Browning your birds you want at least a half inch oil in your skillet and you’re looking for color not doneness. Cook in small batches in do not crowd the pan. When they turn golden brown remove the birds and place on paper towels to drain.
Place all the birds next to each other in a casserole dish that matches the quantity of birds that you have. In a small pan melt the butter and add the Worcestershire sauce and lemon juice to the mixture. Pour the mixture over the birds, season with salt and pepper and cover tightly with aluminum foil. Place the birds in your oven for 30 minutes until the birds are completely cooked through. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:45 mins to an hour |
Personal
Notes: |
Personal
Notes: Willy Dairy was our family cook for 35 years. She was truly a part of our family, a wonderful and beautiful person as well as a great cook. She was always being challenged to come up with recipes for all the wild game that we brought home from our hunting trips. I particularly loved this dove recipe for Dove and Whitewing. I quite literally have eaten hundreds and hundreds of them. It’s pretty simple and straight forward. I discovered that people that really don’t like dove loved this recipe.
As a side note this recipe doesn’t work very well if the dove have no skin on them. When I shoot dove I always plucked them so that I can make this recipe.
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