Dove: fast flying, small, and a dark meat that usually needs precise cooking to not ruin. Quite a few people don’t much care for the flavor of dove on its own, but by applying complimentary flavors these birds can be delicious. This recipe is one that does not require the precise temperatures that dove usually needs when frying or baking. Since this little bird wanted to migrate south anyways, I figure why not take a Mexican inspiration for the meal?
Prep Time: 30 Cooking Time: 30 Serving Size: 3-4
- 1lbs Dove meat (8-10 birds)
- 1T Chili powder
- 1t Garlic powder
- 1t onion powder
- 1t Cayenne
- 1/2t salt
- 1t bacon grease
- 1C Water
- 3/4C Mexican cheese
- 1 16oz. Can refried beans
- 1 Lime, squeezed
- 8-12 corn tortillas
- 1/4C vegetable oil
- Guacamole – Recipe Here
Debone dove and freeze for 10 minutes. Remove dove meat from freezer and run through meat grinder with a large plate.
Set a large skillet to medium high heat and add bacon grease. Once the smoke point has been reached, add the ground dove meat to the skillet and brown for 3-5 minutes. Set the skillet to low and add water. Add chili powder, garlic powder, onion powder, cayenne and salt and stir until mixed evenly. Simmer and stir occasionally until water has evaporated (about 10-15 minutes).
In a smaller skillet add vegetable oil and heat on medium heat. Once oil is hot, fry tortillas for 1-2 minutes on each side until desired crispness is reached. Remove each tortilla and set to dry on a paper towel.
In a small pot add refried beans and set on low heat. Stir in 1/4C of the Mexican cheese and lime juice. Keep on warmer until all other ingredients are set.
Plate tostadas and layer beans, ground dove, Mexican cheese and guacamole. Enjoy!