Tag Archives: Pan Saut

Pan Sautéed Dove Breast Receipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

6 dove breast

½ cup bacon grease

1 tsp thyme, dry or fresh

1 tsp oregano, dry or fresh

½ tsp salt

½ tsp pepper

For Red Eye Gravy:

1 cup beef stock

½ cup strong coffee

¼ cup red wine

For Rice:

1 cup rice

2 cups chicken stock or broth

1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

4 quarts water

1 lb ham hocks

1 Tbs salt

1 Tbs pepper

2 Tbs butter

¼ cup apple cider vinegar

1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or

until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all

dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-

10 minutes.

Serve with rice and collards and garnish with red eye gravy.

Pan Sautéed Dove Breast Recipe

Pan Sautéed Dove Breast in Red Eye Gravy over Carolina Rice and Southern Style Collards

For Dove:

  • 6 dove breast
  • ½ cup bacon grease
  • 1 tsp thyme, dry or fresh
  • 1 tsp oregano, dry or fresh
  • ½ tsp salt
  • ½ tsp pepper

For Red Eye Gravy:

  • 1 cup beef stock
  • ½ cup strong coffee
  • ¼ cup red wine

For Rice:

  • 1 cup rice
  • 2 cups chicken stock or broth
  • 1 Tbs Salt

Directions: Bring stock to a boil and add rice. Reduce heat and simmer covered for 20 minutes or until tender.

For Collards:

  • 4 quarts water
  • 1 lb ham hocks
  • 1 Tbs salt
  • 1 Tbs pepper
  • 2 Tbs butter
  • ¼ cup apple cider vinegar
  • 1 bunch collards, stemmed and cleaned thoroughly

Directions: Boil your ham hocks, seasoning and butter for 1 hour. Then add your collards and cook for another hour or until tender. Adjust seasonings and add your vinegar at the end.

Directions for Dove: Season your dove breast with seasonings. Heat your bacon fat over medium-high heat and add all dove breasts to fat. Cook on each side for about 1 minute. Set aside. Add your stock, coffee and red wine. Reduce for 5-10 minutes.

Serve with rice and collards and garnish with red eye gravy.