In honor of dove season, Chef Atkinson created an original gourmet dove recipe for Hook & Barrel.
It doesn't just have to be jalapeño dove poppers on the plate. This option from Chef Atkinson offers a different — and may we say — elevated option for all the dove breasts you'll be processing this fall.
Dove Recipe: Prosciutto Wrapped Dove Breast with Elk Sausage Roulade
- 1 Dove Breast
- 2 Slices Prosciutto
- ¼ cup Ground Elk
- 1 Slice chopped Bacon
- ½ tsp chopped garlic
- 1 tsp diced red bell pepper
- 1 tsp diced red onion
- 1 tsp diced poblano pepper
- Pinch of salt
1. Pound the dove breast with a mallet until it is ¼ inch thick and evenly distributed, it should be somewhat rectangular.
2. In a bowl mix the ground elk, bacon, garlic, red bell pepper, red onion, poblano and salt.
3. On a cutting board, lay down the prosciutto slices so they are slightly overlapping, you want it to be a tad bit bigger than your dove breast meat.
4. Lay the dove breast meat on top of the prosciutto, you should have a flat layer of prosciutto with a flat layer of dove breast on top, both resembling a rectangular shape.
5. Take the elk sausage mixture and form it into a log shape in the middle of your dove breast meat, going the long way. Starting from the bottom, roll up the entire assembly as tightly as possible into a cigar shape.
6. Cook on a greased sheet tray or pan in the oven at 350 F until the prosciutto has tightened up, roughly 10-15 minutes.
Slice and enjoy this gourmet dove recipe!
