• 8 whole doves
  • 1 quart buttermilk
  • 3 c. flour
  • 1 Tbsp. salt
  • 1 1/2 tsp. black pepper
  • Vegetable shortening (amount will depend on size of skillet)


Soak the doves in buttermilk overnight. In a shallow dish combine the flour, salt and pepper. In a large skillet melt the shortening until it is hot and oil reaches halfway up the sides of the skillet. (Becareful not to let the oil climb above 350 degrees. Above 350 degrees vegetable shortening begins to break down and can alter the taste of your food.) Remove the doves from the buttermilk and drain slightly. Place the doves one at a time into the flour mixture and thoroughly coat. Remove the dove from the flour and place directly into the oil. Fry a maximum of four at a time and flip half way through cooking time. Continue to fry until doves are cooked through and crust is lightly brown. Remember that these are whole doves and you will need to watch out for bones while eating.

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