dove hunting/eating

[Dave K]

I know this really should be under recipes, I really just want people to see and post to this topic. What is the best recipe for doves that you enjoy. Maybe it is a marinade, a jerky or fried, but what ever it is, please tell us. Dove hunting rates at one of my most favorite thing to do with a muzzleloading shotgun. I just want to really enjoy what I take. Please move this post if require. Just please, all post to it, if you have a tasty way to prepare them.

 

[BrownBear]

My hands down favorite is to put a jalpeno inside the breast bone, then wrap the breast and pepper in bacon. Skewer with a toothpick or two or put multiple breasts on a long skewer. Pop them onto the grill and get ready to tuck in with a good cervesa.

 

[longcruise]

I like to salt them lightly then bury them in stuffking with just the tops of the breasts sticking out. Bake with a small piece of bacon on top of each breast. EZ in a dutch oven too. Also does a nice job on grouse.

 

[wattlebuster]

I like them BBQ on the grill after marinating in coke and BBQ sauce :thumbsup:

 

[George]

I love the taste of doves. They are mild, sweet and tender so long as you don't overcook them. Like ducks.

I usually just keep it really simple. Dredge the dove breasts in flour with a little salt and pepper, fry in a minimum of extra virgin olive oil until lightly browned, being careful not to overcook. Serve them with milk/pan gravy, dumplings or rice or both.



If I'm feeling fancy, I use this recipe from an old dear departed friend, professor and hunting buddy.

Doves in Wine & Cream
Dr. Gene Conner

3 T Canola
2 small onions, chopped fine
2 whole cloves
1 teaspoon peppercorns, cracked
2 cloves garlic, chopped fine
1 bay leaf
2 C dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 teaspoon minced chives
2 C cream
Dove breasts, about 16

Plan on 4 whole breasts per person, with wings and legs removed.

Sauté onions, cloves, peppercorns, garlic and bay leaf in the fat for a short time, then add the doves and brown well. Add the wine, salt, pepper, chives and cayenne, then simmer until breasts are tender, about 30 minutes. Remove doves to a hot serving dish and strain the sauce, if desired. At least, remove the cloves and bay leaf. Add cream to the sauce and heat just until boiling. Toast some homemade bread slices and place the doves on the toast in individual plates. Pour the sauce evenly divided over the doves and serve.

Spence

 

[Roguedog]

I usually wrap them in bacon and either grill them, or bake them in a casserole dish in the oven with a red wine sauce. On the other hand, I love the simplicity of frying things and then making gravy and biscuits to accompany. Pure heaven for me is a fried rabbit with mashed potatoes, gravy and biscuits. One of my favorite meals.

Jeff

 

[laufer]

bacon
dove meat, bacon
spices as prefered
bacon
slow fire, but not for long time
homemade bread
sides optional

 

[Leon/Iowa]

First you start with some dove.
http://i301.photobucket.com/albums/nn66/Leon-Iowa/09-01-13_1925.jpg


Dove with Port Wine Sauce

1/4 Cup flour
1/2 Teaspoon salt
2 tablespoons butter/ margarine
3/4 cup beef broth
1/4 cup port wine
2 tablespoons raisins
3 whole cloves
1 tablespoon cornstarch
3 tablespoons cold water

Split dove into halves. In large plastic food storage bag, mix flour and salt, add dove and coat.
In large skillet melt butter over medium heat, add dove and brown both sides. Add beef broth,
port, raisins, and cloves to skillet. Heat to boiling. Reduce heat; cover. Simmer until dove are
tender, 15 to 20 minutes.
Transfer dove to heated platter; set aside and keep warm. Remove cloves from skillet and discard.
Blend cornstarch and cold water. Blend into cooking liquid in skillet. Heat to boiling stirring constantly.
Cook, stirring constantly, until sauce is thickened. Serve over dove.

 

[luieb45]

Here's what I do because my cousin taught me this with dove and quail. You debone each piece of meat taking the 2 boneless breast pieces of meat. Then you dip those in egg and flour them to get that breading on them. Then you fry them until the breading sets on them and turns light brown. Then take them out of the fryer and take your favorite chicken wing sauce and brush it over the meat very thoroughly. Stick the meat on foil on a pan and put in the oven for a few minutes on low heat, like 300 degrees or so. Dove chicken wings! My cousin goes an extra step and uses the same sauce buffalo wild wings uses but I just use regular bbq sauce and they're still really good!

 

[Dave K]

Loving all the recipes, keep them coming!

 

[vthunter52]

I like to split the bird, dust both with a flour, s and p, and cayenne.....hit the deep fryer(or wok), when done(2 mins.), toss with buffalo wing sauce.....better than any old chicken wing! Gary

 

[dbutch]

Flour-butter-heat ..Medium rare...Pure heaven :thumbsup:

 

[Rev_William]

Here is one of the recipes I use when I feel fancy. I also prefer wild rice to the white rice. I use the dove inter changeable with the squab. I also try to slow cook older birds to soften them to avoid toughness.

2 squabs (12 to 16 ounces each, cleaned and rinsed)
3 cups chicken stock

1 cup green onions (roughly chopped, white and green parts)
3 tbsps garlic (minced fresh)
3 tbsps light soy sauce
2 tbsps dark soy sauce
2 tbsps fresh ginger (minced)
2 tbsps rice wine (or dry sherry)
2 tbsps dark brown sugar
1 tbsp honey
1 tsp salt
peanut oil (for frying)
long grain white rice (Steamed, accompaniment)
plum sauce (Homemade, recipe follows)
green onions (Minced, garnish)