Dutch Oven Dove/Quail

4 servings servings Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Intermediate
5.0/5 (1)
Classic Louisiana wild game recipe for tender braised dove or quail, browned in butter and slow-cooked with mushrooms, white wine, and herbs until fall-off-the-bone tender. Perfect hunting season comfort food that works on the stovetop or in the oven.

Ingredients

4 servings servings
  • 8 doves (or quail), cleaned and dressed
  • Salt to taste
  • Black and/or red pepper to taste
  • Flour to coat doves
  • 3 tbsp butter
  • 1 tbsp finely chopped parsley
  • 1/8 tsp thyme
  • 1/2 cup finely chopped onion
  • 1 (4 oz) can button mushrooms
  • 1 cup white wine or chicken broth

Step-by-Step Instructions

  1. Melt the butter in a Dutch oven over medium heat. Salt and pepper the doves to taste and coat with flour. If you like, you could stuff the breast by making a slit in the breast meat and putting minced onions and garlic that have been mixed with vinegar, salt, black pepper and red pepper.
  2. Brown the doves on all sides in the Dutch oven, about 8-10 minutes total. Sprinkle with the parsley and thyme. Cover and cook slowly on low heat for 15 minutes.
  3. Add the onions, mushrooms and wine or broth.
  4. For the stovetop: cover and simmer for 1 hour or until tender. For the oven: cover and place in a preheated 350 degree oven for one hour. You may need to add a small amount of water with the drippings for the gravy. Serve over rice or with your favorite side dish.

Common Problems and Solutions

Q: Why are my game birds dry and tough?

A: Wild game is very lean, so don't rush the browning and make sure you keep them covered during the long simmer. The low, slow braise is essential for tender meat. If they're still tough after an hour, give them another 15-30 minutes.

Q: Can I use fresh mushrooms instead of canned?

A: Absolutely. Use 4-6 oz of sliced fresh mushrooms and sauté them with the onions. Fresh mushrooms will give you better flavor and texture.

Tips and Techniques

Don’t skip the browning step - it adds crucial flavor to the finished dish. The flour coating helps thicken the gravy naturally as the birds braise. If using the oven method, check at 45 minutes to make sure there’s still liquid in the pot.

Ingredient Substitutions

  • white wine: chicken broth or dry vermouth
  • button mushrooms (canned): fresh mushrooms (cremini, baby bella, or button)
  • dove or quail: Cornish game hen (quartered)

Equipment Needed

  • Dutch oven (4-6 quart, cast iron or enameled)
  • Tongs for turning birds

Historical Context

Dove and quail hunting has been a Louisiana tradition for generations, and braising these small game birds in a Dutch oven is one of the most reliable ways to ensure tender, flavorful results from lean wild game.