Dove Hunting Guide

Hot Fried Doves


• 12 whole doves, plucked and gutted

• 1 c. buttermilk

• 2 c. all-purpose flour

• 3 Tbsp. unsalted butter

• 4 Tbsp. honey

• 4 garlic cloves, finely chopped

• 3 Tbsp. hot sauce

• 4 thinly slice jalapenos

• ¼ c. fresh herb leaves, such as parsley or marjoram

• kosher salt and freshly ground black pepper

• oil or lard, for frying

1. Halve the birds, effectivel­y removing the breastbone.

2. Soak the halves in buttermilk for 6 to 12 hours in the refrigerat­or.

3. Remove the birds from the buttermilk, season well with salt and pepper, and dip in flour. Shake off the excess flour and refrigerat­e them for at least half an hour.

4. Heat a few inches of oil to 375° in a fryer or large pot.

5. Melt the butter, then combine it with honey, garlic and hot sauce in a large bowl.

6. Fry the birds in batches until golden brown and crisp, approximat­ely 3 or 4 minutes. Drain on paper towels.

7. Toss the fried birds with the melted butter mixture, add the jalapeños and herbs.

8. Serve immediatel­y.

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