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Fried Dove Breasts with Wheat Pilaf

The point of this recipe is to eat doves with what they eat. Most of the ingredients in the pilaf are common food items in a dove's diet, and are pretty easy to find in a market. If you can't find wheat berries, use barley. 

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients

PILAF
  • 1 cup wheat berries
  • 2 cups dove stock or other stock
  • salt
  • 1 1/2 cups edamame (soy) beans, fresh or frozen
  • 1 1/2 cups sweet corn kernels
  • 1/2 cup roasted, salted sunflower seeds
  • 1 to 3 hot chiles, such as arbol or cayenne, thinly sliced
  • 1/4 cup chopped cilantro or parsley
  • 1/4 cup chopped chives
  • Zest and juice of 2 limes
  • 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 corn flour (fish fry)
  • 3 tablespoons peanut flour (optional)
  • Sunflower or other vegetable oil for frying

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.