Deep Fried Dove Hunting

A southern heritage that dates back generations in the Carolina's and is enjoyed by sportsman alike across the country is dove hunting.  I can recall my first hunting trip walking attentively at my dad’s heels carrying my prized possession, a Red Rider bb gun. That day I miraculously harvested some 9 or 10 birds.  Only when I grew older did I realize that it was not my bb’s that brought down the birds, but my father’s Remington 1100. I attribute that trip to be one of the dawning events that sparked my love for hunting and the outdoors.

             Since that day I have spent almost every Labor Day weekend with family and friends gathered in the dove field.  It is a euphoric experience, enabling the innate desire to hunt and provide for oneself.  Both time and money are invested to insure both success and bragging rights.  The season’s approach can easily be determined by the swarm of hunters at their favorite hunting store and an absence of shotgun shells that once covered the shelves there.

The Mourning Dove is the most prevalent game bird in the United States with upwards of 70 million birds harvested per year.  Every season sportsmen take to the field to hunt this game bird whose total population (in the U.S.) was recently estimated to be about 350 million.  This game bird is in no short supply as females reproduce between 2 and 5 times per year, rearing on average 2 to 3 birds each incubation period.

            Those that fear the Mourning Dove’s population is declining due to being over-hunted are sadly mistaken.  The data proves that the dove population remains stable and that hunters are a necessity to maintain a balanced population.  Although some still disregard and slight the data, the facts only further promote hunting this game bird.

            Aside from time spent in the field, my favorite part about dove hunting is preparing the fowl for the dinner table.  Over the years I have tasted many dishes prepared using dove, but one of my all time favorites is “Grandma’s Deep Fried Doves”.  In the south we fry everything from chicken to Twinkies, so naturally we do the same with dove.  This recipe is a great way to enjoy your harvest with family and friends while telling stories about your adventures in the field. (Recipe is included at the bottom)

            The next time ‘Dove Season’ opens in your area, grab grandpa’s old shotgun and take a child hunting.  Not only can you bring home an incredible meal, but you will have done your part in securing great memories and passing this great tradition to the next generation.

Grandma’s Deep Fried Doves    …………………………………………

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. (Be careful 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. ~  J. Alex Lewis www.jameyalexlewis.com