Fried Dove Breasts with Wheat Pilaf
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Fried Dove Breasts with Wheat Pilaf
Description
This recipe slowly simmers wheat berries in dove stock and water until tender, providing a chewy, nutty base. The pilaf incorporates boiled edamame, sweet corn kernels, roasted salted sunflower seeds, thinly sliced hot chiles, chopped cilantro or parsley, chives, and lime zest and juice. These ingredients add freshness, mild heat, texture, and brightness. Dove breasts are separated into tenders and salted with smoked salt if available, then dusted in a mixture of flour, cornflour, and optional peanut flour, creating a light, crispy coating. Fried briefly in sunflower oil until golden, the tenders are folded into the pilaf to combine. This combination showcases tender fried game meat with a substantial, flavorful grain side enhanced by complementary vegetables, seeds, and citrus.
Ingredients
PILAF
- 1 cup wheat berry
- 2 cups dove stock or other stock
- salt
- 1 1/2 cups edamame fresh or frozen, soy beans
- 1 1/2 cups sweet corn kernels
- 1/2 cup sunflower seeds roasted, salted
- 1 to 3 hot chiles thinly sliced, such as arbol or cayenne
- 1/4 cup cilantro or parsley, chopped
- 1/4 cup chives chopped
- lime zest and juice of 2
- 1/4 cup sunflower oil
DOVE
- 12 to 16 dove breasts (both halves)
- salt smoked if you have it
- 1/2 cup flour
- 1/2 cup cornflour fish fry
- 3 tablespoons peanut flour (optional)
- sunflower oil or other vegetable oil for frying
Instructions
- Pour the stock and another cup or two of water into a small pot and add the wheat berries. Bring to a boil, taste for salt, then drop the heat to a simmer. Simmer the wheat while you prep everything else. It should take about 30 minutes to get tender.
- In another pot, bring a few cups of water to a boil and salt it. Boil the edamame for 4 minutes, then drain and rinse under cold water. Put the beans in a large bowl.
- Add all the remaining pilaf ingredients to the bowl. When the wheat berries are tender, drain them (discard the stock) and add to the bowl. Mix well and add salt and pepper to taste. Set aside.
- Meanwhile, separate the little tenders from the dove breasts. Salt them all on a cutting board and let the salt penetrate for 10 to 20 minutes.
- Heat the frying oil in a large, wide pan over medium-high heat. Mix the flour, corn flour and peanut flour together. Dust the dove tenders in this and fry for a minute or two. Move the tenders to the pilaf bowl and mix in.
- Make sure the oil is hot, about 350 degrees Fahrenheit. Dust the dove breasts in the flour mixture, shake off the excess and fry in the hot oil. You should only need about 90 seconds to 2 minutes per side. Serve hot alongside the pilaf.
User Reviews
Overall Rating
5
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