Texas hunters love to load up the bird dogs and head to South Texas to bag a good supply of doves for the freezer. It’s exhilarating outdoor fun and the dove make for really fine eating.


Serves 4.

½ tablespoon vegetable shortening
1½ pounds dove breasts (about 30 doves)
1 pkg. Fredericksburg Farms Longhorn Dip Mix
1 onion, chopped
3 large garlic cloves, minced
1 (15-ounce) can diced tomatoes
1 jar Fredericksburg Farms Salsa Roja a la Charra
1 tablespoon ground ancho chile powder
1 tablespoon ground cumin
2 teaspoons toasted and ground coriander
Salt and freshly ground black pepper to taste
1 tablespoon minced cilantro
Cooked white rice
Flour tortillas, warmed


Melt the vegetable shortening in a heavy-bottomed 5-quart Dutch oven over medium-high heat. Place the dove breasts in a medium-sized bowl and add the package of Longhorn Dip Mix. Toss to coat the breasts with the mix. Add breasts to the hot shortening and cook, stirring often, until browned. Add the onion and sauté until wilted and transparent, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the diced tomatoes and their juice, Salsa Roja a la Charra, chili powder, cumin, coriander, and salt and pepper to taste. Stir to blend well, cover pan and reduce heat to low-medium. Cook for about an hour, or until the dove is very tender and a nice, thick gravy has formed. If the stew becomes too dry, add a little chicken stock. Serve over white rice with flour tortillas.