Dove: Dove Tenders
Source of Recipe
www.fishersnet.com (donna strouse)
Recipe Introduction
"My husband hunted his first dove season a couple of months ago and brought me about 30 dove (total) to learn how to cook really fast. I pride myself on being a good cook so I turned my kitchen into a small laboratory and came up with this recipe:"
List of Ingredients
10 Dove breasts, skin removed
2 eggs
1/4 c. heavy or whipping cream
1-1/2 c. plain bread crumbs
2 packets Goya Sazon
2 tbls. garlic and herb seasoning (salt free made by schilling)
Salt & Pepper to taste (if necessary)
Vegetable Oil
Fry panRecipe
In a small bowl, beat the eggs and heavy cream together until the mixture is smooth. Add the dove breast and allow them to soak while you prepare the rest of the recipe. In a shallow bowl (I use a pie plate), combine the bread crumbs, Goya Sazon, and garlic and herb seasoning and mix well, set aside.
Pour enough oil into the fry pan to create a 1/4 to 1/2 inch thick layer in the pan. Place over medium heat until hot. In the meantime, start dipping the breasts in the bread crumb mixture and coat well. When the oil begins to swirl in the pan it is ready. Fry the breasts about 2-3 minutes each side. The breasts will be medium to medium-rare and probably a little bloody. Cook them any longer and they will come out dry and chewy.
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