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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?
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 8:45 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 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 9:06 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 10:25 am to tkr1407
I am gonna give you the two greatest words in our language
BACON WRAPPED!
BACON WRAPPED!
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