Dove Philly Cheesesteak Pasta

Everyone loves a good dove shoot this time of year. Coming home with full limits is a surefire way to have plenty of dove to go around for everyone. But not every hunt results in a limit. If you find yourself with 12-15 doves on hand and need to feed a family or several buddies, this is the recipe for you. It has all of the flavor of a classic Philly cheesesteak sandwich, but in pasta form.

This pasta dish is a great way to feed a crowd with just a few doves.

Start by breasting and boning the dove. Chop the breasts up into thirds or just into bite-sized pieces.

Breast the doves and chop them into bite-sized pieces.

Slice the onion, peppers and mushrooms.

Slice the peppers, onions and mushrooms.

Boil a half pound of penne or rotini pasta in salted water until it is just al dente. You don’t need it fully cooked, because it will finish in the sauce as it simmers.

In a large skillet or pot, heat 2 tablespoons of oil over medium high heat. Cook the onion, pepper and mushrooms until soft. Once they have cooked through, remove them from the skillet. Add the chopped dove breast and cook, stirring often, until browned, about 3-5 minutes.

Brown the dove breasts.

Return the onions, peppers and mushrooms to the pan. Season with salt, pepper and garlic powder.

Rerun the cooked onion, peppers and mushrooms to the pot with the browned dove, then season.

Mix the broth and the Worcestershire sauce. Stir in the corn starch to form a slurry. Add to the pan and stir well to combine. Stir in the half and half then add the pasta. Stir in the sour cream.

Stir in the sour cream.

Bring the mixture to a simmer to thicken the sauce. Add the cheese and continue to simmer for 3-5 minutes or until the pasta is fully cooked.

Add the cheese and the pasta and stir to combine.

Serve with crusty garlic bread for a full meal the entire family will love. And don’t mention the fact that you didn’t need to fill your limit to make it.