Crispy Panko Dove Bites w/Maple Sriracha Drizzle

I’m always looking for new ways to prepare the bounty of game bird my husband brings home for the deep freezer and dove might just be one of our favorite birds to prepare. Our usual go-to recipe is for grilled dove poppers. Half a dove breast draped over half a jalapeño, stuffed w/a layer of cream cheese and held together tightly w/bacon on a toothpick skewer. Grill until bacon is slightly charred, crispy and dove is cooked through. Super simple, very tasty and always a crowd pleaser.

We purchased a small outdoor deep fryer recently and decided to give it a new twist this go ’round w/a little flour, panko breading, seasoning and a quick flash fry for a change of pace. I glanced the internet looking for some direction and found a few great recipes one of which is at GeorgiaPellegrini.com. It was a great starting point. I made a couple of additions that worked well for our taste and it truly takes the cake every time we make it. We enjoyed this dish over waffles w/a side of fresh fruit and over easy farm eggs. I hope you’ll try this recipe at home as well.

Note: I’ve tried this recipe w/venison tenderloin and wild turkey breast. It’s pretty tasty for those as well. Dove is still the winner.

Servings 2-4

10 Dove Breasts

1-1.5 Cup Milk

2-3 T Liquid Aminos

2 T Hot Sauce

1-2 T Minced Garlic

1 C Flour

1 C Panko Bread Crumbs

2 Tsp Oregano

2 Tsp Garlic Chive Seasoning

1/2 Tsp Spicy Creole Seasoning

1/4 C Maple Syrup

1/4 C Sriracha Sauce

Pepper to taste

Salt to taste

  1. Place dove breasts in a medium bowl and cover with milk, liquid aminos, garlic and hot sauce. Stir gently to combine. Cover the bowl tightly and store in the refrigerator to marinate overnight or up to 2 days. When ready to prepare your dove bites place on the counter and allow to come down to room temp (approx 2hrs).
  2. In a large bowl, combine flour, bread crumbs and seasonings. Salt and pepper to taste.
  3. In a separate medium bowl, lightly whisk eggs.
  4. Use your hands or a fork to dip each dove breast in the flour mixture. Then coat in the egg wash and return back to the flour mixture to coat once more. Repeat with each breast. Set aside on a large plate.
  5. Combine syrup and sriracha sauce. Set aside
  6. Turn on deep fryer and heat up to 200degrees. Place breaded dove breasts in fryer basket and quench in oil for 2-3min. Check for crispiness often. Fry until lightly golden brown. Drizzle w/maple-sriracha sauce and enjoy!

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