Mourning Dove Pâté

Get creative with doves and impress your friends with your own homemade dove pâté this season
One of my main goals in wild game cooking has always been to impress the uninitiated. My heart soars when I hear, “Oh, wow, that’s actually good,” after serving a dish in a social setting.
As time has passed and I’ve honed my game bird cooking skills, I’ve begun to focus on appetizers. Small, shareable bites provide a more approachable introduction to wild game for the average partygoer and are more likely to be enjoyed. Appetizer recipes also tend to be simple, yield amazing results, and have the added bonus of allowing preparation a day or two in advance. Make dove pâté for any upcoming gatherings, and give yourself the gift of an ego boost as you humbly brush off compliments from family and friends.

Mourning Dove Pâté
Ingredients
Method
- Filet the dove breasts by running a sharp knife along the keel bone to remove the meat. Season lightly with salt and set the breasts aside.
- Cut one bunch of green onions small enough to fit into your food processor, then pulse until finely chopped.
- Melt butter in a heavy-bottomed skillet over medium heat until clarified. Add the green onions and cook until the butter takes on a green shade. Add the dove breasts and slightly reduce the heat.
- Poach the dove breasts until cooked through. Remove from heat and allow them to rest for a few minutes.
- Transfer the breasts and skillet contents to the food processor. Add heavy cream and dry seasonings.
- Pulse until the mixture is fully combined and emulsified.
- Using a baking scraper, transfer the pâté to a ceramic dish (this will serve as your mold). Refrigerate for a minimum of 3 hours, preferably overnight, to set.
- Turn the pâté out of the mold onto a plate. A little hot water on the underside of the dish helps release it if needed. Serve with toasted baguette slices or sturdy crackers. if you’re feeling fancy, garnish with crushed pecans and diced green onions.