Dutch Oven Dove/Quail



  • 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 1

Melt the butter in a Dutch oven. 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.

Step 2

Brown the doves all sides in a Dutch oven. Sprinkle with the parsley and thyme. Cover and cook slowly on low heat for 15 minutes.

Step 3

Add the onions, mushrooms and wine or broth.

Step 4

For the stovetop: cover and simmer for 1 hour or until tender on the stovetop. 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.

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Kaplan, Louisiana Louisiana
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