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From the Cookbook: Dove Gumbo With Sausage

September's around the corner, and that means doves! Want to try a new taste on the season opener? Here's a recipe from the NRA Members' Wild Game Cookbook.


September's nearly here, and the return of wingshooting comes with it. Freezers are about to start filling up again, so you'll need a few new recipes. Try this Dove Gumbo with Sausage recipe from the NRA Members' Wild Game Cookbook, Second Edition.

While the recipe calls for dove, don't be afraid to try it out with your other favorite upland birds and waterfowl during the fall!

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Dove Gumbo With Sausage
Following recipe taken directly from the NRA Members' Wild Game Cookbook, Second Edition.

• 15 dove breasts
• 1 10½ can consommé
• 1 beef bouillon cube
• ½ cup vegetable oil
• ½ cup white flour
• 2 minced cloves of garlic
• 2 stalks celery, chopped
• 2 cups sliced, browned, okra
• 2 bay leaves
• ½ teaspoon whole basil
• ¼ teaspoon poultry seasoning
• ¼ teaspoon ground pepper
• ½ teaspoon ground red chili
• ⅛ teaspoon allspice
• ¾ pound smoked sausage
• ½ cup red wine
• ⅛ teaspoon hot sauce
• hot cooked rice

Cover breasts with water and boil about 10 minutes. Cool and remove meat from bones. Save liquid and add water if necessary, to make two and a half cups liquid. Set meat aside.

Add consommé and beef bouillon cube and cook until cube is dissolved. Brown dove in one half-cup hot vegetable oil in a large skillet. Remove dove and drain well. Pour off all but one-fourth cup oil. Add white flour to oil in skillet, cook over medium heat, stirring until mixture is the color of a copper penny, about 10 to 15 minutes.

Gradually add consommé liquid to copper-colored mixture and cook over medium heat, stirring constantly until mixture thickens and bubbles. Stir in minced garlic, celery and browned okra, cook five minutes. Add bay leaves, basil, poultry seasoning, ground pepper, ground red chili and allspice. Brown smoked sausage and drain well. Stir sausage and dove meat into consommé mixture and simmer for one and a half hours. Add red wine and hot sauce, stir well.

Serve gumbo over hot cooked rice.

Yield: Six servings (one and three quarters quarts).

Originally Submitted By:
Keith Dennis
Albuquerque, N.M.

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