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Started By
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What's your best dove recipe?
Posted on 9/6/13 at 8:20 am
Posted on 9/6/13 at 8:20 am
After I kill my limit tomorrow, I plan on feasting on those little frickers for the LSU game. What's your favorite way to cook them?
6
Posted on 9/6/13 at 8:22 am to tkr1407
I like em breasted and pan seared with a little salt and cayenne.
This post was edited on 9/6/13 at 8:23 am
Posted on 9/6/13 at 8:29 am to tkr1407
Same marinade I use for a steak and put them things on the grille
Posted on 9/6/13 at 8:34 am to FelicianaTigerfan
You can alway wrap em in bacon and grill.
Last year I pan seared them really quickly and slicked the breasts thin. Then put them on top of a homemade pizzas with lots mushrooms and purple onion.
Last year I pan seared them really quickly and slicked the breasts thin. Then put them on top of a homemade pizzas with lots mushrooms and purple onion.
Posted on 9/6/13 at 8:45 am to tkr1407
Dutch Oven Doves
15 or so breasted doves
1 great big yeller onion, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
8 oz bag of cut baby carrots
8 oz of button mushrooms, cut in half
2 cloves garlic, chopped
1 bunch parsley, chopped
2 cups or so of all purpose flour
1 cup bacon drippings
3 cups chicken stock
3 cups water (or 6 cups stock and skip the water)
1 8oz can of diced tomatoes
salt
pepper
basil
Heat bacon drippings in a #12 dutch oven. Season flour, dredge doves and brown for 4-5 minutes. Set dove aside. Add enough of the remaining flour and make a roux. Hit it with the onions and garlic when the roux is a lite chocolate color. When the onions caramelize add the parsley, celery and peppers and cook till tender. Stir in the chicken stock/water, mushrooms, tomatoes, and carrots. Return the doves and push down to the bottom, breast up.
Lid the dutch oven and cook at 250 for 4-6 hours. I usually build it around noon, go sit a stand or play a round of golf, come in and eat it. Serve over rice. Sop w/ cat heads.
15 or so breasted doves
1 great big yeller onion, chopped
1 green bell pepper, chopped
1/2 bunch celery, chopped
8 oz bag of cut baby carrots
8 oz of button mushrooms, cut in half
2 cloves garlic, chopped
1 bunch parsley, chopped
2 cups or so of all purpose flour
1 cup bacon drippings
3 cups chicken stock
3 cups water (or 6 cups stock and skip the water)
1 8oz can of diced tomatoes
salt
pepper
basil
Heat bacon drippings in a #12 dutch oven. Season flour, dredge doves and brown for 4-5 minutes. Set dove aside. Add enough of the remaining flour and make a roux. Hit it with the onions and garlic when the roux is a lite chocolate color. When the onions caramelize add the parsley, celery and peppers and cook till tender. Stir in the chicken stock/water, mushrooms, tomatoes, and carrots. Return the doves and push down to the bottom, breast up.
Lid the dutch oven and cook at 250 for 4-6 hours. I usually build it around noon, go sit a stand or play a round of golf, come in and eat it. Serve over rice. Sop w/ cat heads.
Posted on 9/6/13 at 8:59 am to LSUballs
quote:
LSUballs
Holy shite that sounds amazing!! I will be trying this! It may not be this weekend, but it will go down! I bet it's also pretty good with duck meat. I may have to invite you to the camp, and you can be Chef Balls for a weekend!
Especially if you're in Rayville! The camp is in Oak Ridge on the Bonn Idee. Thanks brotha!
This post was edited on 9/6/13 at 9:01 am
Posted on 9/6/13 at 8:59 am to tkr1407
pluck them. make a gravy bruh. stuff each one's arse with a piece of sausage.
c'est bon
c'est bon
Posted on 9/6/13 at 9:01 am to tkr1407
It's a badass recipe for teal too.Posted on 9/6/13 at 9:02 am to LSUballs
Oh si! I'll may freeze the doves this week, and try to mix both meats after I slaughter the teal birds next weekend!
Posted on 9/6/13 at 9:03 am to LSUballs
quote:
breasted doves
quote:
Return the doves and push down to the bottom, breast up.
Am I missing something? Sounds awesome though.
Posted on 9/6/13 at 9:06 am to tkr1407
Dust with flour, brown in grease of some sort, add a little flour to remaining grease...make a brownish roux. Add trinity, and soften, enough stock or liquid to your liking, I like it kind of loose. Add doves back and cover, simmer till all the little bones show. Add shrooms, and make sure you check seasonings throughout. Season doves, season veggies, season at end.
Cook some rice.
Cook some rice.
Posted on 9/6/13 at 9:07 am to Motorboat
Yea it's not just the breast meat. I pop the whole breast out, breast plate and all. Like this here..
This post was edited on 9/6/13 at 9:08 am
Posted on 9/6/13 at 9:09 am to LSUballs
some folks crazy, balls.
gotta go watch the tigers this weekend, wont be shootin any doves. pretty bummed about it.
gotta go watch the tigers this weekend, wont be shootin any doves. pretty bummed about it.
Posted on 9/6/13 at 9:56 am to LSUballs
I'm coming to your house for dinner. Yum.
Posted on 9/6/13 at 9:57 am to bossflossjr
Definitely browning them in a black iron and making a gravy. Reduce with a little red wine and serve over rice.
Posted on 9/6/13 at 9:59 am to LSUballs
meh..if you're gonna breast them, you might as well go kill a shite ton of blackbirds and keep the freezer full year round.
Posted on 9/6/13 at 10:01 am to oldcharlie8
quote:
meh..if you're gonna breast them, you might as well go kill a shite ton of blackbirds and keep the freezer full year round.
You don't kill many doves.
Posted on 9/6/13 at 10:07 am to LSUballs
quote:
1 cup bacon drippings
quote:
Add enough of the remaining flour and make a roux.
You had me here.
We are generally too drunk to get technical by the time we get ours cleaned and just marinade, wrap in back and grill them on skewers. Grill some corn in the husk, season and boil some baby taters and carrots, drink more beer, and serve to the huddled masses.
Posted on 9/6/13 at 10:10 am to LSUballs
quote:
You don't kill many doves.
i kill many many doves. however, where i'm from, if you breast them, the whole fricking town will disown you.
we ONLY breast/skin the following:
black birds
squealers
blues
snows
to each his own, though.
Posted on 9/6/13 at 10:12 am to CadesCove
quote:
We are generally too drunk to get technical by the time we get ours cleaned and just marinade, wrap in back and grill them on skewers.
Yea we do too. And that's how we'll cook em this weekend. And I'm sure some will get some bacon wrap, cream cheese and jalepeno action. I was just throwing the other out there as an alternate..
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