Feasting on Doves in a Galilee Hamlet

While pigeons have been consumed since ancient times, it’s hard to obtain the delicacy today − mostly because it doesn’t pay to breed them. Maybe the fact that the dove is a symbol of peace also has something to do with it.

Ronit Vered
Ronit Vered
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Ronit Vered
Ronit Vered

“I am still torn on the matter of bird-shooting. I dread the day when conscience shall triumph over palate. There is no more delicious food than quail or dove, the one meat white, the other dark. I dress them whole, and they must be picked, never skinned. I stuff them with buttered crumbs and pecans, dip them in flour and brown them in butter. I place them then in a casserole, pour over them the browned butter to which a little hot water has been added, add an eighth of a cup of sherry for every bird, cover and bake slowly until meltingly tender. I prefer as accompaniments a Chablis or even a Sauterne for quail, and Burgundy for doves. I like to serve with them soft-cooked grits, small crisp biscuits, wild grape or wild plum jelly, whole baby beets warmed in orange juice and butter with grated orange peel, carrot souffle, a tomato aspic salad, and tangerine sherbet for a dessert.”

A 'dove feast' at Moshav Sharona. Credit: Dan Peretz
Circassian cheese by Elbrus Dairy.
A 'dove feast' at Moshav Sharona.
Stuffed pigeon roasted in date honey.
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Circassian cheese by Elbrus Dairy.Credit: Dan Peretz
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A 'dove feast' at Moshav Sharona. Credit: Dan Peretz
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Stuffed pigeon roasted in date honey.Credit: Dan Peretz
A 'dove feast' at the Galilee's Moshav Sharon

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