Dutch Oven Dove
Experience the rustic charm of **Dutch Oven Dove**, a hearty and comforting dish that highlights the rich, gamey flavor of tender dove breasts. This slow-cooked recipe combines seared dove with a medley of aromatic vegetables, baby potatoes, and herbs, brought together in a luscious broth of chicken stock and dry white wine. Simmered to perfection in a Dutch oven, the meat becomes fall-apart tender while the vegetables soak up every ounce of flavor. With just 20 minutes of prep time and the magic of oven-braising, this one-pot meal is a deliciously earthy way to savor wild game. Ideal for a cozy dinner, it's best served with crusty bread to mop up the savory juices or a crisp green side salad.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 8 pieces dove breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cups chicken broth
- 1 cup dry white wine
- 1 teaspoon thyme leaves, fresh
- 2 leaves bay leaves
- 12 pieces baby potatoes, halved
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dove breasts under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Heat the Dutch oven over medium-high heat. Add olive oil and 1 tablespoon of butter.
Sear the dove breasts in the Dutch oven for 2-3 minutes on each side until golden brown. Remove and set aside.
Reduce the heat to medium. Add the remaining butter to the Dutch oven, followed by the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Deglaze the Dutch oven with the white wine, scraping up any browned bits from the bottom of the pot. Cook for 2 minutes to reduce slightly.
Add the chicken broth, thyme, bay leaves, and baby potatoes to the Dutch oven. Stir to combine.
Return the seared dove breasts to the pot, nestling them among the vegetables and potatoes. Bring the liquid to a gentle simmer.
Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F (165°C). Allow the dish to cook for 1 hour and 15 minutes, or until the dove breasts are tender and the potatoes are cooked through.
Carefully remove the Dutch oven from the oven. Discard the bay leaves.
Serve the Dutch Oven Dove hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
