Brown Butter Garlic Dove Toast Appetizers

Everyone loves a good dove fry or round of grilled poppers, but not every hunt ends with a truck bed full of limits. If you find yourself with a few doves and want to make something with them, try this tasty appetizer or light meal.

This is the perfect appetizer or light entree to make with your dove breast when you get tired of poppers. Images by author

Start with breasted meat. Filet the meat off the bone so that you have two tasty morsels per dove. Figure one to two doves per person on this one, depending on if you are serving it as an appetizer or a light meal.

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The ingredients list is short: fresh garlic that you have peeled and minced, good sourdough bread, some shaved parmesan, a little fresh parsley, some dried Italian seasoning blend, and really good butter.

You don’t need a truck load of doves to make this one, just a few breast halves will do.

Go with the high butterfat European style butter for this one. You will need two sticks.

Go with high quality, European style butter for this one for the extra flavor.

Start by bringing half a stick of butter to room temperature so that it is spreadable. Add the remaining stick and a half to a large skillet. When the butter starts to bubble and brown, add the boneless dove breast to the pan and sear well on all sides. Take care not to overcook the dove, medium rare to medium is perfect. When the dove is finished, move it to a warm plate and tent with foil to keep it warm.

Brown the dove breasts in garlic butter.

While the doves cook, slice a loaf of fresh sourdough bread into garlic bread size pieces. Place the bread in a pre-heated oven at 350 degrees to toast.

Slice a loaf of fresh bread.

Add the garlic to the remaining butter in the pan. Cook two to three minutes, stirring constantly to prevent burning, until the garlic softens. Add the parsley and Italian seasoning. Squeeze in the lemon. Stir well. Return the dove breast to the pan.

Squeeze the lemon into the sauce.

Once the bread has toasted, remove it from the oven. Spread the reserved half stick of butter over the toasted slices.

Butter the toasted bread.

Sprinkle over some shaved parmesan.

Top the bread with parmesan cheese and dove breasts, then spoon over the browned garlic butter.

Just before serving, spoon two to three pieces of dove and a healthy drizzle of the sauce over each slice of bread. Serve immediately.

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