- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: What's your best dove recipe?
Posted on 9/6/13 at 8:45 am to tkr1407
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!
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Thanks brotha!
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
This post was edited on 9/6/13 at 9:01 am
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 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.
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
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.
Popular
Back to top
![logo](https://images.tigerdroppings.com/images/layout/TDIcon.jpg)