Breeding doves

I donmt know whether doves can ever "move on" with their lives. You can always build a pen from cheap pine and some wire netting. For the sake of the kids, dont break up the family before they fledge. It leaves a permanent scar on their little psychee.

are these doves CAtholic?

Dove Stew (Salmis De doves) recipe
ingredients
6 doves, oven-ready with the giblets reserved
Salt and pepper to taste
175 g (6 oz) 12 Tbs Butter, melted
6 slices Streaky (fatty) bacon
125 g (4 oz) 1 cup Button mushrooms, cooked and drained
50 ml (2 fl oz) 1/4 cup Brandy
1 Truffle, drained and thinly sliced

sauce
1 Onion, finely chopped
1 Medium carrot, chopped
1 Bouquet garni
250 ml (8 fl oz) 1 cup Chicken stock
250 ml (8 fl oz) 1 cup Dry white wine
25 g (1 oz) 2 Tbs Butter
25 g (1 oz) 1/4 cup Flour
Salt and pepper to taste

method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

2. Rub the doves, inside and out, with salt and pepper. Place them in a large roasting pan and spoon over the melted butter. Lay a slice of bacon over the breast of each bird. Put the pan into the oven and roast for 40 minutes.

3. Remove the pan from the oven and remove the bacon from the birds. Transfer the doves to a carving board. Skin the doves and carve the meat into slices. Arrange the slices in a large flameproof casserole. Cover with mushrooms and sprinkle with half the brandy. Place the truffle slices on top of the mushrooms and sprinkle with the remaining brandy. Set aside while you prepare the sauce.

4. Chop the dove skin and giblets finely.

5. Pour off all but 125 ml (4 fl oz) (1/2 cup) of the cooking liquid from the pan. Strain these juices into a saucepan. Set over moderate heat and add the skin, giblets, the carcasses, onion, carrot and bouquet garni. Pour in the stock and wine, and bring to the boil. Cover and simmer the mixture for 15 minutes, or until it has reduced by about a quarter. Remove from the heat and strain the liquid into a large bowl, pressing down on the ingredients with the back of a wooden spoon to extract all the juices. Skim off any scum from the surface of the strained liquid.

6. Melt the butter in a small saucepan. Remove from the heat and stir in the flour to form a smooth paste. Gradually stir in the strained liquid and return to the heat. Bring to the boil, stirring constantly. Cook for 2 to 3 minutes, stirring constantly, or until the sauce is thick and smooth. Season to taste.

7. Pour the sauce over the dove meat, cover and set over moderately low heat. Simmer for 15 minutes. Remove from the heat and transfer the meat to a warmed serving dish. Arrange the mushrooms and truffle around it and pour over half the sauce. Pour the remaining sauce into a warmed sauceboat and serve at once, with the meat and vegetables.

serving amount
serves 4 - 6

This was a pigeon recipe but, same thing.

Mommy, where did the doves go?

Shut up and eat your tiny chicken

Sorry I thought this was a serious website! Thanks for nothing.

If nick and I didnt give you some stupid attempts at humor, we were afraid that you would be totally ignored. Seems we were right. Nobody breeds pigeons, win-ged rats.

I really hate it when someone has a question, and some uncaring members come on an just make a big joke of everything.

I believe so. Pigeons are monogamous, but I believe that only lasts till death or separation.



Both parents feed the babies for the initial few weeks, so keep that in mind as you plan your moves.



Assuming that they don't all end up the same sex, yes.

me too. Im glad you have joined in to help this person with your bits of pigeon wit.