Did you bring home some doves from your hunting trip? Don’t know what to do with them? Make a gumbo, obviously.
Gumbo is a mix, like its origins. It has come to represent the expanse of cultures seen in Louisiana today; French, Spanish, Native Tribes, African, Italian and German. Gumbo is made with an aspect from each of these cuisines and officially originates with the Creoles in the 18th Century.
Gumbo is made with anything; sausage, shrimp, beef, seafood, and more, and is traditionally served over rice or grits.
Dove and Sausage Gumbo
This recipe uses a Dutch oven.
- 15 dove breasts
- 1 10-3/4 ounce can consomme
- 1 beef-flavored bouillon cube
- 3/4 c vegetable oil
- 1/2 c all-purpose flour
- 1 1/2 c onion; finely chopped
- 1 1/2 c okra; chopped
- 2 tbs Worcestershire sauce
- 2 cloves garlic; minced
- 2 bay leaves
- 1/2 tsp dried basil
- 1/4 tsp poultry seasoning
- 1/4 tsp Freshly ground pepper
- 1/8 tsp ground allspice
- 1 lb smoked sausage; cut into slices
- 1/4 c dry red wine
- A touch of hot sauce
- Cooked rice
- Place the dove breasts in the Dutch oven with enough water to cover and boil for 10-15 minutes. Let cool and remove meat from bones. Leave water in dutch oven to reserve for cooking fluid, add water if necessary (needs to be about 2 cups in the Dutch oven.)
- Add consomme and bouillon cube to Dutch oven. Cook until bouillon cube is dissolved.
- Brown dove in hot oil in a large skillet; drain well but leave half the oil in the pan.
- Add flour to reserved oil to make a roux; cook over medium heat, stirring constantly until roux is a nice auburn brown (about 15 minutes).
- Gradually add about 1-1/2 cups of consomme mixture to roux; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in onion and okra, and cook until vegetables are tender (about 10 minutes).
- Add roux mixture to remaining consomme mixture, and stir well. Stir in Worcestershire sauce and seasonings.
- Brown sausage and drain well. Stir sausage and dove into roux mixture; simmer 1-1/2 hours, stirring occasionally.
- Add wine and hot sauce; stir well.
- Remove bay leaves, and serve gumbo over hot rice.
Recipe adapted from Just Game Recipes
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Do you have a favorite way to cook dove?