Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2005 Sauvignon Blanc
2005 Glissando
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Dove Breasts on Polenta
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In most parts of California, dove season opens on the 1st of September,
and this date signaled the return of bird hunting after a long hiatus.
Doves are small birds, but great fun to shoot and absolutely delicious
eating. They can be roasted or broiled, as quail, but
dealing with the bones can become tiresome, so, after plucking, we often
cut the back from the dove, and flattened the breasts without removing the
sternum. They could then be sauteed in a light sauce, and spread over
polenta, rice, or pasta. Polenta was our favorite.
24 dove breasts
1 cup, unsweetened butter
1/4 cup, olive oil
1 cup, all purpose flour
8 medium garlic cloves, minced
2 cups, fresh mushrooms, coarsely chopped
1 teaspoon, salt
1 tablespoon, finely ground black pepper
2 teaspoons, dried rosemary, crushed
1 cup, Marsala sherry
1 cup, Nona Crinella's chicken stock
4 quarts, water (use chicken stock to make it richer)
2 tablespoons, salt
6 cups, coarse-grain cornmeal
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After doves are plucked, but not skinned, separate entire breast and
breastbone from back and legs using poultry shears.
On a heavy breadboard
or butcher block, flatten each of the dove breasts, using a heavy
cleaver.
When breasts are dry, dredge in flour and add to hot butter and
olive oil in large, deep-sided skillet.
Brown quickly on each side, and
remove to serving platter with slotted spoon.
Reduce flame, add a bit
more olive oil, and then add garlic, mushrooms, salt and pepper, and
spices.
When garlic is translucent, slowly add wine and de-glaze pan.
When most of wine has evaporated, add chicken stock, then return dove
breasts to pan.
Cook uncovered for 6 to 8 minutes more, then remove to
serving platter.
Pour pan juices over doves and keep warm until ready to
serve with polenta.
Bring water to boil in large heavy pot.
Add salt and reduce heat until
water is simmering.
Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through you fingers.
To
avoid lumps, stir quickly with a long-handled wooden spoon which adding
the cornmeal. If necessary, stop adding cornmeal from time to time and
beat mixture vigorously.
Cook, stirring constantly, for 20 to 30
minutes. Polenta will become very thick while cooking. It is done when
it comes away cleanly from the sides of the pot.
Pour polenta onto a
large serving bowl, and allow it to cool and thicken for about 5 minutes.
Then ladle polenta onto serving plates, and cover with a few dove breasts
and juices.
Makes about 6 servings, depending on the amount of polenta.
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