Jeremiah Doughty, From Field to Plate

Think a little gourmet, a little fancier with your dove for this recipe. And it really isn't all that difficult. Here's how to make a roasted spatchcock dove on a bed of garlic mashed potatoes and gravy for your family and friends.

Dove Recipe

For the Doves

• 8-10 whole dove (spatchcocked spine removed, rinsed and patted dry)

• 3 tbsp olive oil or duck fat

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 cup chicken or wild game stock (for basting/pan drippings)

For the Garlic Mash

• 2 lbs russet or Yukon gold potatoes, peeled and quartered

• 4 cloves garlic, peeled

• ½ cup heavy cream

• 4 tbsp unsalted butter

• Salt and pepper to taste

For the Brown Pan Gravy

• Pan drippings from roasted doves

• 2 tbsp flour

• 1 ½ cups chicken or game stock (or more as needed)

• 1 tbsp Worcestershire sauce

• Salt and pepper to taste

Instructions

Prepare the Doves

1. Preheat oven to 425°F.

2. Using kitchen shears, spatchcock (butterfly) each dove by cutting along one side of the backbone and flattening the bird breast-side up.

3. Pat the doves dry and rub each one with olive oil, salt, pepper, smoked paprika, garlic powder, and thyme.

4. Arrange doves in a cast-iron skillet or roasting pan, breast-side up. Pour the stock into the bottom of the pan to keep the ingredients moist.

Roast the Doves

1. Roast in preheated oven for 15-20 minutes until skin is golden brown and internal temperature reaches 135-140°F (medium rare to medium).

2. Remove the doves and let them rest on a warm plate. Reserve pan drippings for gravy.

Make the Garlic Mash

1. Boil potatoes and garlic together in salted water until fork-tender, about 15 minutes.

2. Drain, then mash with butter and cream until smooth. Season with salt and pepper.

Make the Brown Pan Gravy

1. Place the roasting pan with drippings over medium heat. Whisk in flour, stirring until a roux forms (about 1 minute).

2. Slowly whisk in stock and Worcestershire sauce, scraping up any browned bits.

3. Simmer until thick and glossy, 3-5 minutes. Season with salt and pepper to taste.

To Serve

1. Spoon a generous bed of garlic mash onto a plate.

2. Place 2-3 roasted doves over the mash.

3. Ladle hot pan gravy over the top.

4. Garnish with fresh parsley and serve immediately.