Enjoy family dinner just like Grandma used to make

For the Sammons family, it is not just about the hunting during dove season. The food and fellowship are just as important. Mama Tom set this standard early on and perfected it with this hearty fried dove and biscuits recipe.

Yield: Serves 4 (about 12 dove breasts)

Ingredients:

For the Fried Dove Breasts:

• 12 dove breast filets (approximately 3 per person)
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 cup whole milk (for the gravy)
• ¼ cup all-purpose flour (for the gravy)
• Oil for frying (about ¼ inch depth in the pan, approx. ½ cup)

For the Cream Gravy:

• Drippings from fried dove breasts
• ¼ cup flour (additional for gravy)
• 1 to 1½ cups milk (depending on desired gravy thickness)
• Salt and pepper to taste

Instructions:

For the Fried Dove Breasts:

1. Prepare the Dredge:
   In a shallow dish, mix 1 cup of flour with 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. Adjust seasoning to taste, if necessary.
2. Dredge the Dove Breasts:
   Coat the dove breast filets in the seasoned flour, shaking off any excess.
3. Fry the Breasts:
   Heat enough oil to cover the bottom of a frying pan (about ¼ inch deep, using approximately ½ cup of oil). Once the oil reaches medium-high heat (around 350°F), fry the filets in batches, cooking for about 2-3 minutes per side or until golden brown. Remove and drain on a paper towel.
4. Prepare the Cream Gravy:
   Leave about 2-3 tbsp of drippings in the pan. Stir in ¼ cup of flour and cook over medium heat for 2 minutes to form a roux. Gradually whisk in 1 to 1½ cups of milk until the gravy reaches your desired consistency. Season with salt and pepper to taste. Cook for an additional 3-5 minutes, stirring constantly, until the gravy thickens.

Below is a great biscuit dough recipe. The dough can be mixed together the day before. It’s super easy and delicious!

Angel Biscuits

• 5 c. flour
• 3 TBLS sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ¾ c shortening
• 1 pkg. Dry yeast
• ½ c warm water
• 2 c. buttermilk

Instructions:

1. Combine all dry ingredients. Cut in shortening.
2. Dissolve yeast in warm water.
3. Add buttermilk and yeast/water mixture together and mix.
4. Cover and chill. I usually put the dough in big baggies to refrigerate.
5. Roll out dough, cut into biscuits, place on greased cookie sheet.
6. Bake at 400 degrees for approx. 12 minutes.

The dough will keep several weeks in the refrigerator.

Read more about the Sammons Family and their dove hunting tradition: