Baked Dove and Rice

It's dove season, and I couldn't wait to have my Momma's Dove and Rice with our birds from opening weekend.  Our weekend was cut short due to rain at the farm, but we still got enough in one day to make a meal.  It was deeeee-lish!  Honey has already brought home some more, and I just can't see us making anything but this.  The bacon and cheese-wrapped breasts are yummy, for sure, but this is a LOT less work, and makes a whole meal.  Now, go find you some birds!

Baked Dove and Rice

15 Dove Breasts (double), bone-in

Dove Hearts (from above)

1 cup Flour, seasoned (with salt, pepper, paprika)

1 stick Butter

1 medium Onion, chopped

2-3 cloves Garlic, pressed

1/2 cup Bell Pepper, chopped

2 cups uncooked Brown Rice, washed and drained

4 cups Chicken Broth

1 1/2 tsp. Salt

1/2 tsp. Black Pepper

1/2 tsp. Chili Powder

Preheat oven to 350° F.  Heat ½ stick butter in a heavy pot or Dutch oven over medium-high heat.  Coat each dove breast in seasoned flour, then brown in butter on all sides.  Remove to a plate and set aside.  Coat hearts in flour and cook, stirring occasionally, for about 4-5 minutes, until done through.  Eat these immediately.  Turn heat to medium-low and add remaining butter to the pan. When melted, sauté onion, garlic, and bell pepper for 5 minutes.  Pour in rice and sauté another 5 minutes.  Add chicken broth, salt, pepper, and chili powder and stir well.  Place dove back into pan, cover, and bake for 1-1 ½ hours, until rice is tender.  Eat the dove right off the bones, being VERY careful when chewing.  You don't want to break a tooth on a piece of shot!