09/02/2026
Dove Feast-time to enjoy the harvest!!!
Here's a quick, easy and very tasty recipe.....
Bass Pro Dove Stroganoff with Tagliatelle
(Serves 6-in my house!)
Ingredients
• 20 dove breasts (about 1 lb.), cleaned and patted dry
• 3–4 oz (85–115 g) smoked bacon, diced
• 2 medium leeks, white and light green parts only, cleaned and thinly sliced
• 8 oz button mushrooms, sliced
• 2 Tbsp butter plus little olive oil (more as needed)
• ⅓–½ cup dry sherry or marsala (if your Italian!!!)
• 1 cup sour cream
• Freshly grated nutmeg (about ⅛–¼ tsp, or to taste)
• Salt and freshly ground black pepper
• 12 oz tagliatelle (sub Fettucine if you can’t find)
• Fresh parsley, finely chopped (for garnish)
Method
1. Prep the doves
Season the dove breasts lightly with salt, pepper, and a tiny pinch of nutmeg. If the breasts are whole, leave them as is or slice them into thick strips for faster, more even cooking. I make 2-3 cuts on Mourning Dove, 3-4 on White-Wing.
2. Cook the bacon and leeks
In a large heavy skillet or sauté pan over medium heat, cook the diced smoked bacon until it renders fat and turns crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
Add the sliced leeks to the bacon fat and cook 4–6 minutes until soft and lightly golden. Remove the leeks and set aside with the bacon.
3. Brown the mushrooms and doves
Add a little butter if the pan is dry. Raise the heat to medium-high and sauté the button mushrooms until they release their moisture and begin to brown (5–7 minutes). Push them to the side or remove temporarily.
Add the dove breasts (or strips) in a single layer and sear quickly, 1–2 minutes per side, until just browned but still pink inside. Do not overcook—dove is lean and becomes tough easily. Remove the meat and set aside.
4. Deglaze and build the sauce
Pour in the sherry and scrape up all the browned bits from the bottom of the pan. Let it bubble and reduce by about half (1–2 minutes).
Return the leeks, mushrooms, and most of the bacon to the pan. Lower the heat to medium-low. Stir in the sour cream and a generous grating of fresh nutmeg. Warm the sauce gently, do not let it boil or the sour cream may separate. Taste and adjust seasoning with salt, pepper, and more nutmeg if desired. If the sauce is too thick, loosen with a splash of stock or a little pasta water.
5. Finish the dish
Return the dove to the pan and warm through for 1–2 minutes only (the residual heat will finish cooking it).
Meanwhile, cook the tagliatelle in well-salted boiling water until al dente. Drain, reserving a little pasta water.
6. Serve
Toss the tagliatelle with a bit of the sauce or simply plate the pasta and spoon the dove stroganoff over the top. Sprinkle with the remaining crisp bacon and plenty of chopped fresh parsley. Finish with an extra light grating of nutmeg if you like.
Tips
• Dove cooks very quickly—err on the side of underdone; it will continue to cook in the warm sauce.
• Smoked bacon adds depth that complements the mild game flavor of the doves.
• Freshly grated nutmeg is ideal; a little goes a long way and pairs beautifully with the sour cream and leeks.
• For a richer version, stir in an extra tablespoon of butter at the end.
• Leftovers reheat gently over low heat with a splash of stock or cream to keep the sauce smooth.
