Dove Schnitzel
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
German
Dove Schnitzel
Description
This recipe begins by pounding dove breast meat to a thin 1/8-inch thickness, which allows quick, even cooking without tearing. Mushrooms are sautéed dry initially to release moisture, then cooked with bacon fat and chopped onion until browned. The dove cutlets are dusted lightly with flour if desired and seared briefly on each side in bacon fat over medium-high heat, achieving a medium doneness with a delicate crust.
A pan sauce is prepared by incorporating flour into the remaining bacon fat to form a roux, then gradually adding dove meat stock to gently thicken the sauce. Sour cream is stirred in to add richness and a tangy note, balanced with fresh parsley and black pepper. The resulting sauce complements the tender cutlets with creamy, savory flavors and mushroom earthiness.
This dish offers a refined preparation of game meat that pairs well with simple sides like boiled or mashed potatoes or sautéed greens. The attention to proper temperature and timing ensures the dove remains juicy and the sauce remains smooth without curdling. The mixture of textures from the crisped cutlets and velvety sauce makes it a noteworthy entree for special meals.
Ingredients
- dove breast meat from 12 to 16 doves
- salt
- 1 chanterelle mushroom cleaned and roughly chopped, or other fresh mushrooms, to 1 1/2 pounds
- 1/2 yellow onion roughly chopped
- 5 tablespoons bacon fat lard or butter, divided
- flour optional, for dusting
- 2 tablespoons flour
- 1 cup dove meat duck or beef stock
- 1 sour cream 2 tablespoons
- 2 tablespoons parsley chopped
- black pepper to taste
Instructions
- Place each dove breast between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don’t wail on the meat or you will tear it.
- Set a large frying pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don’t stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 4 minutes. Remove the mushrooms and onions and set aside.
- Dust the dove breasts in flour if you want to. Add the remaining fat to the pan and let it heat over medium-high heat. Do not let it smoke. Sear the cutlets for 1 minute on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another minute for medium doneness. Remove the cutlets to a plate and put them in an oven set to "warm."
- Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the sour cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Add salt and black pepper to taste. Pour this over the cutlets and serve at once. Garnish with a little parsley.
User Reviews
Overall Rating
5
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