INGREDIENTS:

DOVE BREASTS
Breasts from 12 doves
4 Tablespons flour
2 eggs
Olive or safflower oil
Salt
1 1/2 cups sunflower seeds,
roasted and salted

CILANTRO SAUCE
8 oz. cream cheese, softened
1 Tablespoon sour cream
7 oz. can tomatillo salsa
1 teaspoon fresh ground pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 Tablespoon fresh lime juice

DIRECTIONS

Salt the dove breasts well and set aside for 15 minutes. Put the sunflower seeds in a food processor or blender and pulse until the seeds look like a coarse meal. Put in a wide, shallow bowl. Mix the flour in with the sunflower seeds. Beat the egg.

Pour about 1/4 inch of oil in the bottom of a heavy frying pan. Heat over medium-high heat for 2 minutes. Turn the heat to medium.

Dip the dove breasts in the egg, then in the sunflower mixture. Press the sunflower coating gently. into the dove. Fry about 2 minutes per side in batches, making sure the breasts don’t touch each other so they will get nice golden brown. Drain on paper towels.

For sauce, combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. May spoon over dove or place in a serving bowl.

Serves 4

Submit your favorite dove recipes to info@texasdovehunters.com for submission in the 2nd edition of Wild About Dove.