Cast Iron Seared Dove & Creamy Grits

Copyright Kristin Parma

Dove season is upon us again (cue “It’s the most wonderful time of the year” theme song). I am not the best dove hunter around, at best I get a few birds every year- Adam on the other hand is the bread winner, or dove winner have you. But hey, this week I have already met my 2 bird quota and am in search of beating my record (lol)!

With the success of dove season so far I will whole heartily stand on my soap box once again and preach the anti-popper way of life. You know them well. Bacon wrapped jalapenos with cream cheese. Don’t get me wrong, I love to eat poppers but I really dislike when it is the go-to recipe for wild game. Personally, I don’t see the thrill of killing an animal just to smother it in bacon and cream cheese and never really experience the taste of the meat. They would make a great dinner party appetizer for sure but I have a few other options for you which I will post throughout this month.

First let me suggest for dinner you try dove and grits instead. Pair it with a red wine balsamic reduction or your favorite type of pan sauce and you’ve got a melt in your mouth dish that was not only super easy after a weeknight of dove hunting but you will be wondering why you ever defaulted to poppers in the first place. Another great thing about this recipe is you don’t need a lot of dove to feel like you have had a complete meal so if hunting is a little slow you can still enjoy your birds with friends over a can of ice cold Ranch Water. Special thanks to our friends and neighbors Emma & Cody for letting us test this recipe and sharing in the comradery of the hunt.

If you give it a try this year be sure to tag me on Instagram @mrs_bootsparma @lonestaroutdoornews #antipopper #anxioushunterblog


  • Deboned dove, 2-3 per person (This recipe is for 4 people)
  • Salt and pepper
  • Potato Starch (I use Bob Mills brand cause I am an Oregonian!)
  • 4 cups water
  • 1 cup grits
  • 2-4 tablespoons of butter
  • Cream cheese
  • Pair with your favorite pan sauce (sauté chopped garlic and onion, reduce red wine, stock and a good aged balsamic, season to taste)
  • I also like to serve with roasted veggies like brussel sprouts and cauliflower


  1. Salt and pepper your dove generously then dredge in potato starch. Dust off the excess flour and place in the refrigerator while you prep everything else. Don’t skip this step!
  2. In a sauce pan add 4 cups of water, salt and bring to a boil.
  3. Gradually stir in grits.
  4. Reduce heat and stir frequently. If you are using instant grits this only takes about 5-8 minutues to cook. For regular stone ground grits it takes about 40 minutes, so you decide! Stir until grits absorb all the water.
  5. Add butter and cream cheese and stir until incorporated.
  6. In a cast iron skillet with a touch of oil, pan sear in batches your dove on both sides, about 2 minutues. Dove are like steaks, don’t overcook them! Let them rest for a moment before plating (you can make your favorite sauce during this time)
  7. To plate add grits to a bowl and top with your dove, favorite pan sauce and any other herbs you may enjoy!
Copyright Kristin Parma

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