Buffalo-Fried Dove Nuggets

A hunting buddy shares his family’s favorite dove recipe

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-5
serves
Easy
difficulty

A recent dove hunt conversation with a good friend naturally led to a discussion on favorite dove recipes. Scott says his family loves what they call Buffalo Dove Nuggets.

Serve these dove breasts with your favorite wing dipping sauce.

He says the recipe is a simple one. Just marinate the boned-out dove breast halves in a bit of Buffalo wing sauce, roll them in Kentucky Kernel seasoned flour, fry to a golden brown, and toss the fried breasts in additional Buffalo wing sauce. Serve with ranch or blue cheese dressing for dipping.

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Ingredients

Boneless breast meat from 15 doves

2 cups of your favorite Buffalo wing sauce

2 cups Kentucky Kernel brand seasoned flour or your favorite wing breading mix

Oil for frying

Cooking Instructions

Use a filet knife to remove the breast meat from the bone.

Trim the breast meat from the bone.

Add the boned-out breast meat to a bowl and pour over 1 cup of wing sauce. Stir well to evenly coat the meat on all sides. Refrigerate for 4-6 hours. 

Marinate in your favorite Buffalo wing sauce.

Add the seasoned flour to a large bowl. Lift each breast half from the sauce, letting any excess sauce drip away. Roll the breast halves, one at a time, in the seasoned flour.

Dredge the marinated breast meat in seasoned flour.

Drop the dredged meat into hot oil and fry to a crispy golden brown. Don’t overcook the dove or you’ll end up with a dried-out, livery-tasting nugget.

Fry to a crisp, golden brown.

Work in batches. Flour what your pan will hold, fry them, and then drain on a paper towel or wire rack while you continue flouring and frying the next batch. Toss the fried breast meat in additional wing sauce.

Toss the fried dove in additional wing sauce.

Serve with your favorite wing dipping sauces.

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