A Great Dove Recipe
Special thanks to Dr. Billy Griswold for this awesome recipe. He and his wife run the Priority Pet Hospital in Gilbert. They’re located on the southwest corner of Val Vista and Queen Creek. ~ DesertRat
Dove Spread
“You could call this pate, but you might run the risk of putting off your less-refined friends…”
boneless/skinless breasts from 8-10 dove
1/3 cup grated onion
3 cloves garlic, minced
1/4 cup dry sherry
8 oz cream cheese, room temperature
Rinse dove and pat dry with paper towels. Heat 2 tablespoons of vegetable oil in skillet until smoking. Add dove and cook, undisturbed, until well-browned on one side, 1-2 minutes. Turn dove and cook until no longer pink. Remove dove from skillet and reduce heat to medium.
Add onion, 1/4 tsp table salt, and pinch sugar. Cook, stirring occasionally, until onion begins to caramelize. Deglaze skillet with water if necessary to avoid scorching of browned bits that stick to pan during cooking. Add garlic and cook until fragrant, 30 seconds or so.
Off, heat, add sherry, scraping up browned bits that stick to skillet. Return to medium heat and reduce until scant liquid remains.
Combine dove and onion mixture in food processor and process until finely shredded. Add cream cheese and process until well-combined, scraping bowl sides as needed. Season with salt and pepper to taste.
Pack mixture into a small crock or terrine. Press plastic wrap tightly onto surface and refrigerate 24 hours. Spread on toast points, crackers, or crusty bread.
