Check out this recipe from ambassador, Victoria Loomis:
The opening weekend of dove season has always seemed like a homecoming for us hunters, here in the south anyway. Come early August I’m counting down the days til I’m in the dove field with my family.
This recipe is an ode to southern hot September days in the dove field.
Dove n’ Grits with Tomato gravy
Serves 4
Ingredients:
- 8-10 dove breasts
- Salt
- Chef Paul Prudhomme’s blackening seasoning
- Pepper
- 1/2 lemon juiced
- 1/2 medium onion diced
- 1/2 c bacon diced
- 1 can Diced tomatoes
- 1/2 c tomato sauce
- 2 tsp Worcestershire
- La hot sauce
- 2 c bone broth or stock
- 1/2 pkg Boursin garlic and herb cheese
- 1c grits
- 1/3 c heavy cream + 1/8 c
- 3 tbsp whole butter
- 3 Tbs flour
Recipe
For the grits:
Cook grits in bone broth In a saucepan on medium heat. Season with salt to your liking. Once thickened turn on low and add heavy cream. Let simmer on low. Fold Boursin cheese in last. Set aside.
*To loosen grits a bit before serving add a little more stock.
For the dove:
Season dove with salt, smidgen of lemon juice, refrigerate for 30 minutes. Set aside
For tomato gravy:
In a skillet cook bacon bits down until crispy. Remove bacon from pan and set aside, leaving the grease in pan. Add diced onion to the pan. Season with salt and add 1 tbs butter. Once onions are caramelized add diced tomatoes and and tomato sauce to pan. Let simmer. Add Worcestershire, 2 tbsp flour and stir. Let this cook on low for 2-3 minutes all while stirring slowly. Add 1/4 c bone broth or stock to create gravy. Add more or less liquid to determine gravy consistency. Finish gravy by adding 1/8 c heavy cream. Set aside
Lastly, season dove breasts with blackening seasoning and sear on high heat for 1 minute on each side. Slice thinly.
To assemble:
Grits, gravy, sliced dove, top with bacon bits!
Enjoy with a side of tunes.
