Courtesy of Jeffrey Johnston, Aspen

For birds that have been shot so that the breast meat is completely or mostly untouched, use the following preparation:

15 doves, cleaned and plucked
Kosher salt
1⁄4 cup clarified butter (ghee)
1⁄4 cup extra-virgin olive oil
1⁄2 cup sifted flour
Fresh thyme leaves
Well-seasoned cast-iron skillet

Soak cleaned doves in a brine solution of salt and water for 5–10 minutes. Allow doves to thoroughly air dry (2–3 hours). Once dry, place doves breast side up onto a cutting board and press flat with the heel of your hand, being careful not to tear the skin.

Cutting collarbones on bigger birds will help.

Heat the skillet to medium-hot; use equal amounts of ghee and olive oil to coat the bottom. The skillet is hot enough when a pinch of flour sizzles in the oil. While the skillet is heating, dredge dried, pressed doves in flour. Shake off excess, as a light coating is best.

Add flour-coated doves to the skillet in small batches of 2 or 3. Cook each batch for 3–5 minutes. Turning once, brown the doves for one-third of the time on top and two-thirds of the time on back. Do not overcook; medium-rare is best! Sprinkle thyme leaves over the dove during the last minute of cooking.