It’s that time of the year again: dove season in Georgia. For me, this season usually means giving up a little space in my freezer to make room for the dove my husband brings home. My son, Neely, is almost four and now thoroughly enjoys tagging along side his daddy and our boykin spaniel, Hamp. What a great way for dads and kids to spend time together, and an even better way to wear out 4 year olds’ endless energy!
Growing up, I loved joining my dad on his dove shoots. I would jump in the wagoneer and head to Mr. Sydney’s dove shoot just outside Reynolds, Georgia, any chance I could get. I was the token retriever for my dad, fetching every dove he killed- I didn’t have the speed of a Boykin, but I was certainly consistent in bringing them back to my dad. Boiled peanuts and Coke kept me energized while my dad nibbled on saltines, sardines, and Coors Light (not exactly my favorite snack at the age of 8).
My mom always fried the dove and served them with homemade gravy, rice, and her “Green Jacket Salad”. Today, my recipe of choice is Doves in Red Wine which is featured in my new cookbook, Food & Family, out October 15th. This recipe keeps the dove tender, makes an amazing sauce, and is perfect served over wild or white rice. Most notably, there is no gamey flavor at all. Needless to say, this dish has quickly become a favorite recipe of ours.
Based off of an old school Southern recipe, I have made a few changes to create an easy, less time-consuming recipe that tastes like it has been cooking for hours. Whether you are a dove hunter or the wife of one, this is a must-try recipe for super tender, delicious dove, perfect for serving this fall.