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Posted on 9/11/24 at 1:48 pm to yoga girl
Thanks for all the interesting ways of preparing dove. I'm definitely going to try a few.
Dove hunts were part of growing up for me. I'd see my older relatives sit out in these small groves of Bois D'arc trees (they often grow in small, isolated groves in low areas) to hunt.
Now, often in the same general area, you don't see nearly as much dove hunting. Growth from Dallas is slowly eating up all the large farms and ranches.
Dove hunts were part of growing up for me. I'd see my older relatives sit out in these small groves of Bois D'arc trees (they often grow in small, isolated groves in low areas) to hunt.
Now, often in the same general area, you don't see nearly as much dove hunting. Growth from Dallas is slowly eating up all the large farms and ranches.
Posted on 9/11/24 at 2:37 pm to yoga girl
Doves smothered in brown gravy over rice.
Add mustard as a binder and season doves with your favorite Cajun seasoning or salt, black pepper, cayenne and garlic powder. Marinate for 24 hours with some crushed garlic cloves.
In black pot add a bit of oil to cover the bottom and brown the doves on all sides.
Add trinity (onions, bell pepper, celery and garlic) and cook to translucent.
Add chicken stock and cook for 1.5-2 hours until doves are tender and the gravy is perfect thickness.
Serve over jasmine white rice.
Serve with 2 sides- smothered potatoes with andouille smoked sausage and white beans. Or, do fresh snap beans with potatoes smothered Cajun style.
Add mustard as a binder and season doves with your favorite Cajun seasoning or salt, black pepper, cayenne and garlic powder. Marinate for 24 hours with some crushed garlic cloves.
In black pot add a bit of oil to cover the bottom and brown the doves on all sides.
Add trinity (onions, bell pepper, celery and garlic) and cook to translucent.
Add chicken stock and cook for 1.5-2 hours until doves are tender and the gravy is perfect thickness.
Serve over jasmine white rice.
Serve with 2 sides- smothered potatoes with andouille smoked sausage and white beans. Or, do fresh snap beans with potatoes smothered Cajun style.
Posted on 9/11/24 at 2:43 pm to Dubaitiger
quote:
Add chicken stock and cook for 1.5-2 hours until doves are tender and the gravy is perfect thickness.
how much stock are you putting in?
Posted on 9/11/24 at 2:56 pm to yoga girl
quote:
mothered in a gravy
brine the breasts in pickled jalapeno juice ~24 hours before you brown them
Posted on 9/12/24 at 9:28 am to saintsfan1977
quote:Did this last night with onions, bell pepper, white wine, then chicken stock. Bloop, bloop for 1.5 hours with one turn. It was soooo good.
Brown the shite out of them with onions and make a brown gravy.
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