WARNING – this recipe uses alcohol – so proceed with caution! Ok, beyond that, this works well with any upland game, really. I think the photo is actually quails in the pan and not doves, but you get the point. I like the photo, so I’m using it.
Doves, Brandy, Mushrooms and Orange
- 24 - 30 dove breast halves
- salt and pepper
- 2 tablespoons olive oil
- 1/4 cup brandy
- 2 cups mushrooms, quartered
- 1 medium onion, thinly sliced
- 1 orange
- pinch brown sugar
- 5 – 6 tablespoons chilled butter, cut into pieces
- Season dove breasts with salt and pepper. Heat oil in a large skillet over medium high heat. Lightly brown doves evenly on both sides, but not past rare. Remove from pan and place on pepper towels. Using a vegetable peeler or zester, remove the outside or orange part (not the white pithy part) and mince.
- HERE’S THE DANGEROUS PART – Remove pan from heat and add brandy, keeping your face away from the pan and avoiding setting your face on fire. Stir brandy into pan, removing any bits of dove stuck to the pan. Add mushrooms, onion, garlic, minced orange and brown sugar. Return pan to heat and cook, stirring often, until mushrooms soften. Stir in butter, a few pieces at a time, until emulsified. Return dove breasts to pan and cook just long enough to warm, but not past medium-rare. Adjust seasonings with salt and pepper. Serve immediately.
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