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Started By
Message
Dove recipes
Posted on 8/27/21 at 6:06 am
Posted on 8/27/21 at 6:06 am
Dove season is almost on top of us, how are y’all cooking them. I like em smothered down in onions and served over white rice. Also like the traditional grilled dove poppers.
6
Posted on 8/27/21 at 6:10 am to Koolazzkat
brown that in a gravy baw
Posted on 8/27/21 at 9:28 am to oldcharlie8
thats money dood!
Posted on 8/27/21 at 9:32 am to Koolazzkat
I don't think I've ever cooked dove any other way than in a gravy or some form of wrapped in bacon and grilled. I'd love to see some other recipes as well for dove season. You might want to ask the Outdoor Board too
Posted on 8/27/21 at 10:12 am to Koolazzkat
Been wanting to try this MeatEater recipe.
LINK
CHEF’S NOTES
When it comes to grilling small birds, like dove and quail, a good glaze combined with hot and fast cooking are key. The high heat allows the sugar in the glaze to caramelize without overcooking the meat.
It’s worth tracking down shichimi togarashi, a Japanese spice blend. The spices add a little heat to counterbalance the sweet glaze, which is made up of just four ingredients! If you have the ingredients in your pantry, this is an easy recipe to throw together, and it’s versatile enough to work on various other game birds, like duck.
Serve the grilled dove with fresh cilantro, roasted cashews and sliced green onions. Reserve a portion of the glaze for drizzling over jasmine rice or grilled veggies to make it a full meal.
INGREDIENTS
Doves
12 -16 whole doves, plucked
Duck fat or oil for cooking
2 tsp. shichimi togarashi*
1 tsp. kosher salt
½ tsp. sesame seeds
1 green onion, thinly sliced
Handful of fresh cilantro
Handful of roasted cashews or peanuts, crushed
Citrus-Miso Glaze
2 cups fresh orange juice
Large knob of ginger
3 tbsp. honey
2 tbsp. red or white miso paste
ALSO WORKS WITH
Duck, quail, partridge, grouse, chukar
SPECIAL EQUIPMENT
Microplane zester or grater, sauce pot, grill
PREPARATION
Dove
Prep the dove by plucking each bird, keeping the skin on. Pat dry. Mix the shichimi togarashi, salt and sesame seeds together. Rub each dove with a little bit of oil or duck fat and sprinkle with the spice mix (a little goes a long way here). Set aside until ready to grill.
Citrus-Miso Glaze
Heat a small sauce pot over medium-high heat, and add the orange juice.
Peel the skin off the knob of ginger, and grate until you have 2 full tablespoons. Add the ginger and honey to the pot. Bring the liquid to a soft boil, reduce the heat and simmer until reduced by half (1 cup), about 35 minutes or so.
Remove the pot from the heat, and let it cool. Once cool to the touch, whisk in the miso paste until combined. Reserve half the glaze for serving on the side, and use the other half for brushing on the dove as they grill.
Grilled Dove
Pre-heat the grill on high until it reaches a minimum temperature of 500 degrees. Keep your citrus-miso glaze handy. Once hot, add each dove face down and grill for a couple of minutes. Flip the dove over and brush with glaze. Close the lid, and continue grilling for an additional 5 minutes or longer, brushing the glaze on top of each bird multiple times. Remove the birds when they reach medium-rare. The meat should still be slightly pink in the center.
Serve with reserved citrus-miso glaze, and sprinkle with green onions, cilantro and crushed nuts.
*You can buy shichimi togarashi in specialty grocery stores and online. Although the blend is made up of seven different spices, you can use crushed red pepper flakes, orange zest and dried garlic as a substitute.
LINK
CHEF’S NOTES
When it comes to grilling small birds, like dove and quail, a good glaze combined with hot and fast cooking are key. The high heat allows the sugar in the glaze to caramelize without overcooking the meat.
It’s worth tracking down shichimi togarashi, a Japanese spice blend. The spices add a little heat to counterbalance the sweet glaze, which is made up of just four ingredients! If you have the ingredients in your pantry, this is an easy recipe to throw together, and it’s versatile enough to work on various other game birds, like duck.
Serve the grilled dove with fresh cilantro, roasted cashews and sliced green onions. Reserve a portion of the glaze for drizzling over jasmine rice or grilled veggies to make it a full meal.
INGREDIENTS
Doves
12 -16 whole doves, plucked
Duck fat or oil for cooking
2 tsp. shichimi togarashi*
1 tsp. kosher salt
½ tsp. sesame seeds
1 green onion, thinly sliced
Handful of fresh cilantro
Handful of roasted cashews or peanuts, crushed
Citrus-Miso Glaze
2 cups fresh orange juice
Large knob of ginger
3 tbsp. honey
2 tbsp. red or white miso paste
ALSO WORKS WITH
Duck, quail, partridge, grouse, chukar
SPECIAL EQUIPMENT
Microplane zester or grater, sauce pot, grill
PREPARATION
Dove
Prep the dove by plucking each bird, keeping the skin on. Pat dry. Mix the shichimi togarashi, salt and sesame seeds together. Rub each dove with a little bit of oil or duck fat and sprinkle with the spice mix (a little goes a long way here). Set aside until ready to grill.
Citrus-Miso Glaze
Heat a small sauce pot over medium-high heat, and add the orange juice.
Peel the skin off the knob of ginger, and grate until you have 2 full tablespoons. Add the ginger and honey to the pot. Bring the liquid to a soft boil, reduce the heat and simmer until reduced by half (1 cup), about 35 minutes or so.
Remove the pot from the heat, and let it cool. Once cool to the touch, whisk in the miso paste until combined. Reserve half the glaze for serving on the side, and use the other half for brushing on the dove as they grill.
Grilled Dove
Pre-heat the grill on high until it reaches a minimum temperature of 500 degrees. Keep your citrus-miso glaze handy. Once hot, add each dove face down and grill for a couple of minutes. Flip the dove over and brush with glaze. Close the lid, and continue grilling for an additional 5 minutes or longer, brushing the glaze on top of each bird multiple times. Remove the birds when they reach medium-rare. The meat should still be slightly pink in the center.
Serve with reserved citrus-miso glaze, and sprinkle with green onions, cilantro and crushed nuts.
*You can buy shichimi togarashi in specialty grocery stores and online. Although the blend is made up of seven different spices, you can use crushed red pepper flakes, orange zest and dried garlic as a substitute.
Posted on 8/27/21 at 2:15 pm to Stexas
Might give it a try if Ida doesn’t blow all the birds outta here.
Posted on 8/27/21 at 2:58 pm to Koolazzkat
Bacon Wrapped Dove with Goat Cheese & Marcona Almond Stuffed Dates, Raspberry-Balsamic Reduction.
Made these for a game dinner as an appetizer. It's all the diners talked about in the days following the event.
Each whole dove is seasoned with Brava spice (salt, pepper, smoked paprika, cumin, garlic powder, ancho, chipotle), stuffed with half of a date filled with goat cheese and a Marcona almond, and wrapped in bacon.
Sear lightly in a pan to crip bacon and finish in the oven, glazing periodically with raspberry-balsamic reduction until goat cheese is just warmed through. Dove should still be slightly pink and sticky from the glaze.
We served it on a bed of mizuna, radicchio, and blanched Brussels sprout leaves dressed with a light shallot vinaigrette. The bitterness of the greens pairs well with the sweetness of the date and reduction, and the savory of the duck and bacon.
Made these for a game dinner as an appetizer. It's all the diners talked about in the days following the event.
Each whole dove is seasoned with Brava spice (salt, pepper, smoked paprika, cumin, garlic powder, ancho, chipotle), stuffed with half of a date filled with goat cheese and a Marcona almond, and wrapped in bacon.
Sear lightly in a pan to crip bacon and finish in the oven, glazing periodically with raspberry-balsamic reduction until goat cheese is just warmed through. Dove should still be slightly pink and sticky from the glaze.
We served it on a bed of mizuna, radicchio, and blanched Brussels sprout leaves dressed with a light shallot vinaigrette. The bitterness of the greens pairs well with the sweetness of the date and reduction, and the savory of the duck and bacon.
Posted on 8/27/21 at 3:00 pm to Koolazzkat
Posted on 8/27/21 at 3:12 pm to Koolazzkat
Pick your doves whole. Soak in egg, butter milk, and hot sauce. Run through seasoned flour. Deep fry until they float.
Fantastic.
Fantastic.
Posted on 8/27/21 at 6:28 pm to OTIS2
Rip the back out. Use in a jambalaya with a nice smoked sausage or andouille. Very good.
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