A recipe from ambassador Victoria Loomis
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Ingredients:
1 red bell pepper (diced)
1 green bell pepper (diced)
1/2 lb red potatoes (diced)
2 medium sweet potatoes (diced)
1 onion (diced)
8-10 dove breasts
(skin off and lightly salted)
3/4 lb smoked sausage (diced, quartered)
1tbsp whole salted butter
1-2 tbsp Olive oil or beef tallow
Salt to taste
Blackening seasoning
- I use Spiceology Black Magic or Chef Paul Prudhomme
Procedure:
Place potatoes on a baking sheet and lightly drizzle with olive oil and salt. Roast at 400° for 35-40 minutes. Remove from oven, set aside.
In a skillet sauté onions and bell peppers in butter. Remove from heat, set aside.
In a skillet sauté sausage, set aside.
In a skillet sauté dove breasts in tallow, quickly searing on each side and remove from heat.
*Be careful not to over cook. Once one side is browned flip it. The center of the breast should be cooked no more than to medium temp.
Cut dove breasts into halves. (Bite size pieces)
Add all ingredients back to a large skillet and cook til warm. Toss dove in last and serve!
* The best complements to this meal is an over easy egg, shredded cheddar cheese & a bit of hot sauce.