Simply Delicious: Pan Seared Dove

Simply Delicious:

Pan Seared Dove

 Kristin Parma, EvoOutdoors Media Coordinator

Recipe from Adam Parma, EvoOutdoors ProStaff


Depending on where and what you hunt with (November is dedicated to falconry) dove season spans almost all of the fall period in Texas. While perhaps simpler than waterfowl or upland bird hunting, dove hunting does actually require being a good shot with your shotgun. Dove, especially Mourning dove, are fast little birds of quick deception. They can easily be coming in one direction and change their flight pattern quicker than a blink of an eye. Often times they will fly right past your head coming from behind or fall quickly behind the tree line.

Side note: The dragon fly is to dove season what the squirrel is to deer season. 


My first dove!

460September 2014 was my first dove season. I shot my first white-wing less than 100 yards from my doorstep. For a girl who grew up in the suburbs of Eugene, Oregon I felt so very thankful to be living my dream on acreage in Texas. It felt better than Christmas morning. The emotion of providing my own food in my own “backyard” is more exciting than anything I could have ever hoped for. Non-hunting organizations will have you believe that hunters do not eat the dove they harvest. However, like other wild game birds, the dove is absolutely DELICIOUS .

Dove vs. Squab

In the culinary world a squab is referred to as a young domesticated pigeon. From what I gather though a squab can be referred to as a young dove, wild or domestic. According to Texas Parks & Wildlife there are five different types of dove/pigeon that can legally be hunted in the state. It is important to be able to identify migratory birds as there are several species of dove that are protected. For instance the protected Inca dove shares our home with us at the ranch. These dove are much slower, smaller and mostly ground dwelling. For more information on dove identification visit Texas Parks & Wildlife: Know Your Doves.

So, you ask- why is dove so tasty? Dove has VERY little fat and unlike a chicken, dove is a tasty flavor nugget of all dark meat. This gives it, to me, a beef-like quality.

Ah-ha! These are the “chicken nuggets” our future children will eat every fall in their homemade happy-meals.

According to Genuine Aide Natural Healthy blog the nutrients of one squab are packed with Vitamins A, B and C. Along with other essentials like protein, iron, calcium, potassium and Omega 3 fatty acids. These improve brain function, immune system, healthy skin and nails among other many beneficial attributes.


My teacher, Mr. Parma!


Dove Season 2015


Our collie Jane enjoys dove hunting

Most Southerners opt to take the dove and bacon wrap it with a slice of jalapeño on the grill. I am NOT, I repeat not, in any way putting down bacon…But really? Is it necessary? Dove meat is tender if cooked properly and adding bacon is not needed for flavor or moistening purposes. In addition, there are many fancy “foodie” type recipes out there for wild game birds like duck, dove and pheasant. Any Google search on the internet will make you assume you have to soak, smother or baste an itty bitty dove for extreme hours. A turn off for many.  My husband Adam, A.K.A. “Boots” is my culinary hero. In my eyes he is an innovator in simple, delicious wild game cooking. It must be the beard that gives him those powers. While many of the recipes found online are no doubt delicious sometimes I think we have lost track of the simpler, equally tasty recipes that our grandparents and furthermore, pioneer relatives grew up with. After all, people have been eating wild game for a long time without fancy sauces…

At the ranch I like to think we live like pioneers- 21st century style of course. Currently, we live with very limited indoor space and do majority of our cooking in one very reliable and well-loved cast iron skillet. This year Adam’s first haul of dove inspired this bread crumb and pan seared dove recipe that had my taste buds tingling.

Ingredients (serving size for two):

8 deboned and breasted dove

Bread crumbs (We used store bought spicy breadcrumbs but you could make your own)

1 fresh farm egg

Sea salt to taste

Oil of your choice (We only use olive oil)


  1. Remove the breast meat from the dove.


    Adam teaching friend Melanie how to clean a dove

  2. Place cracked egg and breadcrumbs into shallow bowls. Add any other spices you would like to the breadcrumbs. Dredge the dove breasts into the egg and then into the breadcrumb mixture.


    When I asked Adam about the egg wash his response was, “You take an egg, wash it and put it in the bowl- egg wash!” *smirk*

  3. Pour about 1/4 inch or less of olive oil to the bottom of a cast iron skillet and bring to 350 degrees.1905
  4. Sear the dove breasts in batches for about 2 minutes turning once during frying. You are looking for a good exterior crust. Remove the dove to a platter and lightly sprinkle with sea salt to taste.1906
  5. Serve with your favorite side dishes and ENJOY natures gift!

Adam and Kristin share their homesteading adventures on their Czech Out Ranch Facebook page as a way to honor all the people in their lives that aided them in following their dreams. They enjoy sharing their story with others to perpetuate the notion that if you dream it, it can happen.


Dove season 2015

Got Wild Turkey?

Wild Turkey (Eastern) Feathers

Bagged a few wild turkeys this season and tired of frying it or cooking it the same old boring way? Try adding a little Cajun flair by transforming it into a sauce piquante (pronounced: sos-pee-kont).  Sauce piquante (which literally means hot; spicy)  is a spicy tomato based stew and can be made with a wide variety of meats including just about any wild game (and some fish).

Sarah Turkey HuntingBecause this was my first season actively pursuing turkey, I spent it tagging along with my dad and a few friends, observing and soaking in their every move like a sponge.  Although I had a few close calls, the score is still Longbeards – 1  Blondie – 0.  Knowing this, an awesome friend of mine graciously donated some of their surplus turkey meat (and even a turkey fan to add to my collection of antlers and various animal tails until I can get one of my own).

After the rush of having my hair stand on end from getting gobbled at up close and personal, I am officially hooked and have made it my personal mission to become more proficient at calling before next season. Heck maybe I’ll even luck up and bag my own trophy.

Wild Turkey Sauce Piquante:



  • 1-2 lbs of chopped wild turkey breast
  • 3/4 Cup White flour
  • 3/4 Cup of Vegetable oil
  • 1 Yellow Onion & 2 green bell peppers chopped small
  • 1/3 cup chopped green onions
  • 1/3 cup Fresh chopped Parsley
  • 6 Cloves of garlic (minced)
  • 8 oz can of tomato sauce
  • 6 oz can of tomato paste
  • 8 oz can of stewed tomatoes (drained)
  • 8 oz can of diced tomatoes (drained)
  • Cooked White Rice
  • 6 Whole dried bay leaves
  • Seasonings: Black pepper, Cayenne Pepper, Garlic Powder, Louisiana Hot Sauce,  Onion Powder, Tony’s Creole Seasoning, and Zatarain’s Liquid Crab Boil (optional)


Roux (French thickening agent):

Mix flour and oil and cook until chocolate-brown.

  • Stove top method:  Cook on medium heat stirring frequently until desired color is achieved. 
  • Microwave method: Cook for 1 minute on full power. Stir. Continue cooking in 20-30 second intervals stirring between each until desired color is achieved. (I personally use the microwave method because it’s basically fool-proof)

Caution: If roux smells burnt, then it is and will ruin your dish! Do NOT try and save it by adding more flour or oil.   Start with a fresh batch and stir more frequently.

Sauce Piquante:

  • Season turkey with seasonings listed in ingredients (WARNING: Only use a drop or two of crab boil) and sear in a large pot until thoroughly cooked. (This is a good time to begin to prepare your roux… either microwave or stove top method)
  • Toss in bell peppers, garlic, green onions, yellow onions, and parsley and cook until tender. Mix in cans of  diced tomatoes, stewed tomatoes, and tomato paste with the vegetables, and let cook down for about 7 minutes before adding tomato sauce and about 8 oz of water.
  • Once sauce is bubbling, slowly stir in roux until well integrated.  Sauce should have a consistency of a thin spaghetti.
  • Add in Bay leaves and any additional seasonings to taste. Remember flavors will enhance during cooking so don’t over season. ( I do not feel that I am qualified to give measurements on seasonings being that I’m from south Louisiana and prefer mine blazing hot!)
  • Allow to simmer on low heat for a few hours (or overnight in a slow cooker).
  • Serve over white rice with green onion and parsley for garnish.

 Wild Turkey Sauce Piquante

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