Enjoy a Spindletop Receipt for Baked Doves!

Posted August 28, 2017

Just in time for Texas Dove Season on September 1, 2017.

The Spindletop International Cooks Cookbook was published in 1984 and presented at the Spindletop Christmas Ball to commemorate the organizations 20th Anniversary. 5,000 copies were printed, and the cookbook sold out within months! One of the favorites from this cookbook is Baked Doves, and with the Texas Dove Season just around the corner, we hope you will enjoy this recipe!


  • 12-20 white wing or mourning doves
  • ¼ pound butter
  • ½ cup Wesson oil
  • 2 cups onion, chopped
  • ¼ cup green pepper, chopped
  • 1 fresh jalapeño, chopped (remove seeds)
  • 1 cup celery, chopped
  • 1 can chicken broth
  • 1 cup red wine
  • 1 recipe roux
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ¼ teaspoon sage
  • ¼ teaspoon rosemary
  • ¼ teaspoon basil

 Wash doves and pat dry. Sprinkle with season salt inside as well as outside. Roll in flour and sauté in butter and Wesson oil, browning all sides. Remove from pan and place in an ovenproof and broiler safe casserole. Sauté all chopped vegetables and mix with roux. Add chicken broth, seasonings and red wine to make a medium to thin gravy. Pour over doves. Cover with foil tightly and place in 375° oven for 30 minutes. Check for tenderness and add more liquid if dry. Cover and return to oven for 30 more minutes or until tender. Remove foil and brown under broiler for a few minutes before serving. (Note: For easier eating, clean doves by splitting down backbone to leave entire breasts intact.)

Serves 6-8.