Cornbread Casserole Recipe with Doves

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Doves are prone to becoming dry if roasted separately. Incorporating them into a moist cornbread casserole keeps the meat tender and adds to the flavor of the cornbread, too.
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"Dressing & Cooking Wild Game," by Teresa Marrone, is a complete guide to field dressing and cooking great-tasting big game, small game, upland birds and waterfowl. Color photographs, step-by-step instructions, and nutritional information make this book essential to preparing meals as memorable as the hunts that made them possible.
1 hr 15 min DURATION
1 hr COOK TIME
15 min PREP TIME
4 servings SERVINGS

Ingredients

  • 8 dove breasts

For the cornbread casserole:

  • 1/2 cup chopped celery
  • 1/4 cup sliced green onion
  • 2 tablespoons snipped fresh parsley
  • 1/4 cup butter or margarine
  • 3 cups corn bread stuffing mix
  • 1 cup upland game bird stock or chicken broth
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

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Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be a challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following recipe is from “Upland Game Birds: Recipes.”

Moist corn bread stuffing prevents the doves from becoming dry in this classic Southern recipe.