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Started By
Message
Looking for suggestions on ways to cook dove
Posted on 9/10/24 at 8:47 am
Posted on 9/10/24 at 8:47 am
I have always cooked dove by making poppers using jalapeno pepper and cream cheese.
I'd appreciate any suggestions for another viable way of preparing and cooking dove.
Thank you.
I'd appreciate any suggestions for another viable way of preparing and cooking dove.
Thank you.
14
Posted on 9/10/24 at 8:51 am to yoga girl
Pluck, spatchcock, and grill.
Posted on 9/10/24 at 8:57 am to yoga girl
Growing up it was dove gravy and biscuits for lunch on opening day. Man I miss those days!
Posted on 9/10/24 at 9:07 am to yoga girl
Black iron pot smothered in a gravy.
Smoke them for about an hour then make a dove andouille gumbo.
Smoke them for about an hour then make a dove andouille gumbo.
Posted on 9/10/24 at 9:09 am to Ol boy
quote:
Black iron pot smothered in a gravy.
Smoke them for about an hour then make a dove andouille gumbo.
Stop, I can only get so erect.
Posted on 9/10/24 at 9:28 am to yoga girl
poppers are always a go to, but gravys and quesadillas are hard to beat as well.
Posted on 9/10/24 at 9:32 am to yoga girl
quote:
Pluck, spatchcock, and grill.
This is where its at. I pluck mine and grill whole. Spatchcocking makes it easier to gut and grill.
I like a little chili powder with salt and pepper or tony's or lemon pepper and garlic....
Posted on 9/10/24 at 9:42 am to Ol boy
quote:
Black iron pot smothered in a gravy.
Pretty standard recipe for an good dish with any bird you can get your hands on.
Posted on 9/10/24 at 9:50 am to yoga girl
Season, brown in cast iron Dutch oven, Add chopped onions, garlic, worcestershire, hot sauce. Simmer, smother on low heat for a couple hours. Add water or red wine while cooking. Serve with white beans adn rice. There is no other way.
Posted on 9/10/24 at 9:59 am to jgthunt
quote:Where did the doves come from?
dove gravy and biscuits for lunch on opening day.
Posted on 9/10/24 at 10:12 am to AlxTgr
quote:
Where did the doves come from?
I'm guessing he shot them opening morning.
Posted on 9/10/24 at 10:14 am to yoga girl
I've made really tasty both gumbo and jambalaya with them in the past.
Posted on 9/10/24 at 10:29 am to Ol boy
quote:
Smoke them for about an hour then make a dove andouille gumbo
My dad makes a killer dove gumbo. When he used to tailgate at LSU games he made a big pot once a year. It never lasted long.
Posted on 9/10/24 at 11:13 am to yoga girl
Brown the shite out of them with onions and make a brown gravy. Best way to eat them.
Posted on 9/10/24 at 11:16 am to Loup
quote:
I'm guessing he shot them opening morning.
He’s probably from a state like Alabama where the season typically did not open until 12:00.
Posted on 9/10/24 at 12:31 pm to yoga girl
Dove picante:
12 cleaned, whole doves or 16 breasts only.
4 sliced onions
2 cans of chicken broth
2 small jars of pace picante sauce
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1/3 cup of vegetable oil
In a large pot, heat oil on high and add doves seasoned with salt, pepper and garlic powder. Stir often until doves are browned on all sides. Add chicken broth and onions then reduce heat to medium, stir occasionally for 1 hour. Add picante sauce and reduce to low heat for another hour. Serve over cooked rice. This also works great with teal too. Enjoy!
12 cleaned, whole doves or 16 breasts only.
4 sliced onions
2 cans of chicken broth
2 small jars of pace picante sauce
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1/3 cup of vegetable oil
In a large pot, heat oil on high and add doves seasoned with salt, pepper and garlic powder. Stir often until doves are browned on all sides. Add chicken broth and onions then reduce heat to medium, stir occasionally for 1 hour. Add picante sauce and reduce to low heat for another hour. Serve over cooked rice. This also works great with teal too. Enjoy!
Posted on 9/10/24 at 1:11 pm to AlxTgr
From the season before. We used to be a part of a huge dove hunt. Hundreds of people. It was a big deal. Times have changed, people have died, property has been sold. But if you are from Watson you probably know of the hunt I'm speaking of.
Posted on 9/10/24 at 1:24 pm to jgthunt
Posted on 9/10/24 at 1:33 pm to yoga girl
OVEN BRAISED DOVE
Oven Braised DoveIngredients
6 teal or dove breasts, deboned/halved
6 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 cup wine, sherry
2 cans button mushrooms
1/4 cup parsley, minced
salt & pepper
Directions
Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal. Add mushrooms and parsley. Bake at 350 degrees for 1 hour in a covered baking dish. Serve with wild rice. Also for: Quail, snipe, woodcock, grouse, pheasant& rabbit.
Oven Braised DoveIngredients
6 teal or dove breasts, deboned/halved
6 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1/2 cup wine, sherry
2 cans button mushrooms
1/4 cup parsley, minced
salt & pepper
Directions
Season teal breast halves with salt and pepper. Melt butter in a black iron pot and brown breast halves. Remove to baking dish. Add flour to butter in pot, stirring well. Brown a little or not, your taste. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over teal. Add mushrooms and parsley. Bake at 350 degrees for 1 hour in a covered baking dish. Serve with wild rice. Also for: Quail, snipe, woodcock, grouse, pheasant& rabbit.
Posted on 9/10/24 at 3:56 pm to yoga girl
Brown them and make a jambalaya instead of using chicken. I made mine last night and its a 10/10. They look like teal going in the pot but the flavor is much better.
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