Wild Dove in Madeira Wine
PREP TIME: 1 1/2 Hours

Though Louisiana is the dove capital of the South, many Louisiana hunters today are traveling south of the border to Mexico for their annual hunts. I get many requests for a dove recipe, so here is my favorite.


  • 18 doves, cleaned
  • 1 cup butter
  • 2 cups flour
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 tbsps diced garlic
  • 2 cups sliced mushrooms
  • 2 tbsps flour
  • 6 purple plums, quartered
  • 3 cups Madeira wine
  • 1 quart chicken stock
  • salt and cracked black pepper to taste

Wash birds well inside and out and remove any visible shot. In a large dutch oven, melt butter over medium high heat. Dust doves in flour and brown well on all sides in butter. Remove and set aside. Add onions, celery, bell pepper, garlic and mushrooms. Sauté until vegetables are wilted, approximately three to five minutes. Sprinkle in two tablespoons of flour and blend well into vegetable mixture. Add purple plums, Madeira wine and chicken stock and blend well until all are incorporated. Bring to a rolling boil, reduce to simmer and return birds to the hot sauce. Season lightly using salt and pepper. Cover and continue to cook one to one and a half hours. Add a small amount of chicken stock when necessary should mixture become too thick. When cooked, serve three doves per person with a generous amount of sauce.

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