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Dove & White Beans
This is great for a cold night at the camp. This is my timesaver version. If you want to cook the white beans from scratch, go right ahead. I have a recipe for that on this website (white beans). If you want to make a dove stock instead of using chicken stock, be my guest. But, if you don’t want to wait until the middle of the night to eat, use this version.
6 or 8 doves (or several dove breasts), cleaned and dressed. Marinate in Italian dressing if you like.
1 shallot (or small sweet onion), chopped
2 tbs minced fresh garlic
1 lb good Louisiana smoked sausage (choose your brand, but use the good stuff)
2 large cans cream style white beans (27 oz. each)
1 regular can navy beans (12 - 16 oz.)
1 cup cream (or half & half)
½ cup chicken stock
2-3 bay leaves
Parsley to garnish
Cajun seasoning
In a big cast iron Dutch oven, season and sear the dove (it will take a little longer if you’re working with whole doves). If you want to cut the birds into bite-size boneless pieces, go for it.
Once the meat is browned, remove it and keep warm to the side. Into the pot, add chopped shallot and garlic and saute for a minute. Add sliced smoked sausage, bay leaves and a little cajun seasoning. Cook until sausage begins to brown. Add all beans (you can reserve a few whole navies to garnish). Bring to a boil over medium heat. Add cream and stock, stirring well. When it returns to a boil, add dove meat back into pot. Lower heat a little and let simmer for about 20 minutes.
Garnish with parsley. Serve with cornbread and honey butter. Mmmmm