Southern Tomato Gravy with Country Fried Doves
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
297 kcal
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Course
Main Course, Condiments
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Cuisine
American
Southern Tomato Gravy with Country Fried Doves
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This is a basic Southern tomato gravy recipe inspired by the book Victuals, which I highly recommend. You can vary it in many ways I mention above, and serve it with most meats, fish or with a starch such as grits, biscuits or rice.
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Ingredients
TOMATO GRAVY
- 4 to 6 lices bacon, or 3 tablespoons some other fat or oil
- 1 cup finely chopped onion
- 1 heaping tablespoon fine cornmeal or all-purpose flour
- 1 ounce can crushed or diced tomatoes, or 1 1/2 pounds fresh, ripe tomatoes
- 1 to 2 tablespoons sorghum or maple syrup, or light molasses
- salt and freshly cracked black pepper
FRIED DOVES
- 1 pound dove breasts (from about 16 doves or so), other some other meat
- Salt or Cavender's Seasoning
- 1 cup flour
- 2 eggs, lightly beaten
- 1/4 cup buttermilk
- 1 leeve Saltines, crushed to resemble breadcrumbs
- oil for frying
Instructions
MAKE THE GRAVY
- In a large skillet, ideally cast iron, cook the bacon slowly until crispy. Remove the bacon. Eat two pieces. Chop the remaining pieces. Leave about 3 or 4 tablespoons bacon fat in the pan.
- Add the onion and cook over medium heat until it softens, about 5 to 10 minutes. Take your time. Sprinkle the cornmeal or flour over everything and stir this in. Cook over medium-low heat for about 5 minutes.
- Pour in the can of tomatoes with their juices. If you're using fresh tomatoes, chop them up well beforehand, reserving as much of the juices as possible. I seed them, but you don't have to. Drizzle over the syrup, too.
- Stir this all in and cook, stirring frequently, until the tomatoes basically dissolve, about 20 to 30 minutes. I cover the pan while cooking, otherwise you might need to add a little bit of water to get it right: You want the gravy to be a bit thicker than Thanksgiving gravy, and a bit chunky. If this bothers you, puree it in a blender.
- Add salt and freshly ground black pepper to taste. Smoked salt is a good call here, and you want a lot of pepper, as it's part of what makes this gravy so good. Keep warm while you make the doves.
FRY THE DOVES
- I like to put the dove breasts, one by one, in a freezer bag and pound them out flat with a rubber mallet, but you don't need to; they cook better my way, but it is an extra step. Salt them well, or dust with Cavender's seasoning, or Cajun seasoning.
- Set up a breading station. Put the flour in a bowl and season it with a tablespoon or so of Cavender's or salt. In the next bowl, mix the buttermilk and the beaten eggs, and thin it out with about a tablespoon of water. Now put the pulverized Saltines in a plastic bag.
- Get oil nice and hot in a large skillet. You're looking for about 350F. Flour a few dove breasts, dredge in the egg mixture, then toss to coat in the mashed saltines. Do about 4 or 5 breasts at a shot and make sure they nicely coated.
- Fry in the oil about 1 to 2 minutes per side. Set aside while you finish the rest. Top with tomato gravy and serve with grits, biscuits, cornmeal or rice.
Notes
- NOTE: You can do this same thing with country fried steak, chicken, duck or goose, venison or pork. You want the cutlets pounded to about 1/4-inch thick or less.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
80mg
(27%)
Sodium
281mg
(12%)
Potassium
314mg
(9%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
110IU
(2%)
Vitamin C
2mg
(2%)
Calcium
51mg
(5%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 281mg | 12% |
| Potassium | 314mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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