Blood Orange & Herb Stuffed Dove

With dove season upon us lets look at a simple recipe that take us beyond the typical bacon wrapped appetizers. Don’t misunderstand me there is nothing wrong with Bacon wrapped dove breast, this recipe just elevates the simple appetizer dove breast into a table worthy meal.

Many people don’t think about plucking doves because they are so small and the only real meat is on the breast. Plucking dove only takes about 30 seconds more than breasting so give it a try. If you have kids they have a lot more fun plucking then breasting anyway so let them do it.

Lets get into this easy and delicious baked dove recipe.
Blood Orange & Herb Stuffed Dove

From Field To Plate


10-15 Dove, Plucked skin on

10-15 sprigs rosemary

1 Blood orange, halved and juiced (save halves)

10-15 cloves of garlic

10-15 sprigs of thyme *Citrus or Regular

2 tablespoons butter melted

1 tablespoon cracked pepper

1 tablespoon oregano minced

1 tablespoon garlic powder

¼ teaspoon sea salt


  1. Preheat oven to 350 degrees
  2. Rinse dove and pat dry
  3. Juice blood orange then take orange halves and cut into 10-15 slices
  4. Stuff each dove with 1 of each, garlic clove, rosemary, thyme and blood orange slice
  5. Combine Blood orange juice, garlic powder, oregano, butter, salt and pepper
  6. Brush each bird with blood orange mixture
  7. Place in Dutch oven or cast iron skillet  
  8. Bake for 10 minutes
  9. Remove dove from oven and brush each bird with blood orange mixture again and return and bake another 10 minutes
  10. Remove from heat and allow to rest for 5 minutes before serving with your favorite side dish

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