Fried dove is a traditional Southern dish that has been enjoyed for generations. The dish consists of dove meat that has been dredged in a seasoned flour mixture and then fried until crispy and golden brown. Many people enjoy fried dove as a main dish or as an appetizer, and it is often served alongside other classic Southern sides such as creamy mac and cheese, fresh collard greens, and fluffy cornbread.
One of the reasons that fried dove has remained such a beloved dish in Southern cuisine is due to the unique flavor and texture of the meat. Dove meat is darker and richer than many other types of poultry, and it has a slightly gamey flavor that pairs well with earthy herbs and spices such as thyme, rosemary, and sage. When fried, the dove takes on a crispy, crunchy exterior that gives way to tender, juicy meat inside.
To prepare fried dove, begin by cleaning and preparing the dove meat. This typically involves removing the feathers, skin, and any excess fat or tissue from the bird. Once cleaned, the dove meat can be marinated in a simple mixture of buttermilk, salt, and pepper to help tenderize the meat and infuse it with additional flavor.
To make the seasoned flour coating for the dove, simply combine flour, salt, pepper, garlic powder, and any other herbs or spices that you enjoy. Dredge the dove meat in the flour mixture, making sure to coat it thoroughly on all sides.
To fry the dove meat, heat a few inches of oil in a large skillet or deep fryer until it reaches a temperature of 350-375 degrees Fahrenheit. Carefully drop the dove meat into the hot oil, being sure not to overcrowd the pan. Fry the dove until it is golden brown and crispy on all sides, then remove it from the oil and drain it on a paper towel-lined plate.
Served hot and crispy, fried dove is a delicious and unique addition to any Southern meal. Its rich, gamey flavor and crispy texture make it a true delicacy for those who appreciate the flavors and traditions of Southern cuisine. Whether served as a main dish or as an appetizer, fried dove is sure to please any adventurous eater who is willing to try something new and delicious.
One of the reasons that fried dove has remained such a beloved dish in Southern cuisine is due to the unique flavor and texture of the meat. Dove meat is darker and richer than many other types of poultry, and it has a slightly gamey flavor that pairs well with earthy herbs and spices such as thyme, rosemary, and sage. When fried, the dove takes on a crispy, crunchy exterior that gives way to tender, juicy meat inside.
To prepare fried dove, begin by cleaning and preparing the dove meat. This typically involves removing the feathers, skin, and any excess fat or tissue from the bird. Once cleaned, the dove meat can be marinated in a simple mixture of buttermilk, salt, and pepper to help tenderize the meat and infuse it with additional flavor.
To make the seasoned flour coating for the dove, simply combine flour, salt, pepper, garlic powder, and any other herbs or spices that you enjoy. Dredge the dove meat in the flour mixture, making sure to coat it thoroughly on all sides.
To fry the dove meat, heat a few inches of oil in a large skillet or deep fryer until it reaches a temperature of 350-375 degrees Fahrenheit. Carefully drop the dove meat into the hot oil, being sure not to overcrowd the pan. Fry the dove until it is golden brown and crispy on all sides, then remove it from the oil and drain it on a paper towel-lined plate.
Served hot and crispy, fried dove is a delicious and unique addition to any Southern meal. Its rich, gamey flavor and crispy texture make it a true delicacy for those who appreciate the flavors and traditions of Southern cuisine. Whether served as a main dish or as an appetizer, fried dove is sure to please any adventurous eater who is willing to try something new and delicious.
