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Beer Battered Fried Dove Breast

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“As you know by now, I’m a purist and like to use as many parts of the animal as I can, which meant a few of my fellow hunters were plucking feathers with me in order to use the whole bird. They looked at me in horror at first, but then they got into it. We even had a lesson on gutting and the yellow gland at the tail… oh it was a wild time let me tell ya. Stick with me and this is the fun you shall have. Then we started talking about hunting for morels in the mountains while we plucked, and by the time we were done at 8am we had worked up an appetite and high tailed it to the nearest (and only) breakfast place in town. The results of all of this plucking were worth it though, and so if you’re feeling detail oriented, I suggest you try that Putach recipe. Or even a dove stock, which freezes well.”

Ingredients Nutrition

  • 30 dove breasts, bone in
  • 4 cups vegetable oil
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 (12 ounce) can beer
  • salt and pepper


  1. Rinse the dove breasts under cold water until the water runs clear.
  2. Pat the dove breasts dry with paper towel and set aside on a plate.
  3. In a medium sized pot, wide enough to hold about 8 dove breasts at a time, add the vegetable oil and begin heating it on medium flame. The wider your pot, the more oil you will need to completely submerge the dove breasts.
  4. In a large bowl combine the flour, baking soda, and salt. Slowly whisk in the beer until the liquid is uniform and the consistency of a thick syrup.
  5. Using your fingers or a fork, dip one breast into the batter until it is uniformly covered. Dip one side of the breast into the hot oil to see if it immediately sizzles. If it doesn’t, wait for the oil to get hotter. Keep testing with the same dove breast, then add more breasts, enough to cover the bottom of the pot.
  6. Once one side of the breast is golden brown, turn it over and cook the other side until golden brown, about 5-7 minutes total.
  7. Cover a plate with paper towel. Remove the breasts from the pot with a fork or slotted spoon and place on the paper towel. Sprinkle all sides with salt and pepper.
  8. Repeat until all of the dove breasts are cooked and serve immediately.
  9. My Note: See 14 Dove Puttach Recipe.

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