Doves With Orange Glaze
Juicy quail glazed with a tangy orange sauce, accented by smoky bacon and savory seasonings, perfect for elegant dinners or special occasions.
Ingredients
- 12 doves, cleaned ⓘ
- juice of 2 lemons ⓘ
- 3/4 cup Worcestershire sauce ⓘ
- 1 teaspoon salt ⓘ
- dash of pepper ⓘ
- 6 slices bacon, halved ⓘ
- 12 oz. can frozen orange juice concentrate, thawed ⓘ
- 6 quail, cleaned and split down back ⓘ
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper ⓘ
- salad oil ⓘ
- 3 tablespoons all-purpose flour ⓘ
- water ⓘ
Instructions
- Spread the quail open and pat dry with paper towels.
- Combine 1/4 cup flour, 1 teaspoon salt, and pepper to make a seasoning mixture.
- Dredge the quail in the flour mixture.
- Heat 1/4 inch of salad oil in a skillet.
- Place the dredged quail in the skillet and brown on both sides, turning once.
- Remove the quail from the skillet and set aside.
- In a small bowl, blend 3 tablespoons flour, 1 cup water, and 1/2 teaspoon salt until smooth.
- Stir the flour mixture into the drippings in the skillet to make a gravy.
- Return the quail to the skillet and add enough water to half cover the birds.
- Cover and reduce heat to low, simmering for 30 minutes or until tender.
- While the quail is cooking, prepare the orange glaze by combining the thawed orange juice concentrate with lemon juice, Worcestershire sauce, salt, pepper, and bacon slices.
- Cook the bacon until crisp, then remove and set aside.
- Pour the orange glaze over the cooked quail before serving.
- Serve the birds breast side up over hot cooked rice, garnished with bacon if desired.
Tips & Substitutions
For a richer flavor, consider marinating the cleaned doves in the Worcestershire sauce for a few hours before cooking. If you can’t find quail, you can substitute with other small game birds. Adjust the seasoning to your taste, and for a twist, add a touch of honey to the orange glaze for sweetness. This dish pairs beautifully with Turnips And Collard Greens.
Serving Suggestions
Serve the doves and quail breast side up over a bed of hot cooked rice, allowing the orange glaze to soak in. Garnish with crispy bacon for added flavor and texture. This dish is excellent alongside a fresh green salad or steamed vegetables. For a heartier meal, pair with Cornmeal Gravy(Over 50 Years Old).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the doves and quail in a skillet over low heat, adding a splash of water to keep them moist. Cover to avoid drying out, and heat until warmed through. Avoid reheating in the microwave for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Doves With Orange Glaze contains roughly 506 calories, with 52g protein, 54g carbohydrates, and 8g fat. It is an excellent source of protein (105% of the Daily Value), iron (55% of the Daily Value), and vitamin C (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 564mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of birds in this recipe?
Yes, you can substitute doves and quail with other small game birds, such as pheasant or partridge. Adjust cooking times according to the size of the birds, ensuring they are cooked through and tender.
What can I do if I don't have frozen orange juice concentrate?
If you can't find frozen orange juice concentrate, you can use fresh orange juice. Reduce the amount of liquid in the glaze slightly to maintain the right consistency. Alternatively, consider using another citrus juice, like grapefruit, for a unique flavor.
How do I ensure the quail stays moist while cooking?
To keep the quail moist, make sure not to overcook them. Simmering them covered in the skillet with enough water to half cover the birds will help retain moisture. You can also baste them with the orange glaze during the last few minutes of cooking for extra flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).