Perfect Roasted Dove
Learn how to roast the perfect juicy dove this season with this simple recipe.
Ingredients
- 1 whole dove plucked
- Kosher salt
- Freshly cracked black pepper
- Brown sugar
- Cooking oil spray
Peach Purée
- 2 peaches peeled and seeded, puréed
- 1 tbsp Five Spice Powder
Sides & Toppings
- 10 oz frozen corn
- 3 jalapeños seeded and finely diced
- ½ medium red onion finely diced
- Olive oil
- Kosher salt and ground blackpepper
- Cotija or feta cheese
- Sliced scallions for garnish (optional)
Instructions
- Age your doves. Do not pluck or dress them; leave as-shot straight from field to fridge. Leave them in the fridge with ample airflow for three days.
- After aging, carefully pluck, dress, and lightly salt and pepper your birds on all sides. Rub in brown sugar on all sides, too. Leave your birds in the fridge with ample airflow for one more day to dry out their skin (drier skin equals crispier skin when roasting).
- To roast, remove your doves from the fridge and leave them out at room temperature for one hour. Preheat your oven to a minimum of 500 degrees Fahrenheit. If possible, your oven should be closer to 525 degrees. Using a separate stainless steel mesh rack, add your doves to the rack and place it in the oven to cook. After two minutes of roasting in the oven, spray the doves with cooking oil. Roast them for a total of five to six minutes, or until the skin is perfectly crisp. Remove the doves and let them rest for five to 10 minutes prior to serving.
- To make the peach purée, peel and remove the seeds from two peaches. Add them to the food processor along with your tablespoon of Five Spice Powder. Add the mixture to a small saucepan and heat on low until it's warm.
- To roast the corn, diced jalapeños, and red onion, add them to an oven-safe pan. Lightly salt and pepper it, then mix in a little bit of olive oil. Roast at 500 or 525 for 20 minutes, or until slightly browned and roasted.
- Serve your roasted dove atop the peach purée. Dish it up with a side of roasted corn mix topped with cotija or feta cheese and sliced scallions. Enjoy!
Notes
Reach out to me on Instagram (@WildGameJack) with any questions or comments.
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