We need some Dove recipes

[fatboy]

;) !

[THETOOLMAN]

;) !
I WILL have to see you hit one first!! :lol: :lol: you will see :evil:

[loomisfun]

Simple, fast, and good!!!!

Ingredients:

Doves= as many as ya got taken off of the breast bone
Bacon= as many slices as you have dove breast halves
Fresh jalepeno pepper slices
Teriakki Marinade (I recommend the Lawry's w/pineapple)

Cover dove breast with marinade for one hour in fridge.
Wrap marinaded breast and jalepeno slice with bacon and secure with toothpick.
Grill fast on hot coals turning once. (It only takes a few minutes on each side)

Serve hot.

This has been our "appetizer" for the last 5 years on the evening before opening day of deer season. I substitute dove with woodcock but both birds are tasty. You can also sub a thick piece of onion for the jalepeno slice for those not intersted in the spice.

[brdhntr]

A simple search on Yahoo for dove recipe will produce a ton. Somewhere, I have a site put up by Sue Tabor with a bunch that I can attest ar good. Will post it when I get a chance to check my links at home.

[THETOOLMAN]

breast the doves out. clean well . season meat with salt pepper or what you like best. wrap with country bacon keep on with a couple toothpicks .. cook on grill ... don't over cook !!! YUM :) simple but best!!!!

[THETOOLMAN]

breast the doves out. clean well . season meat with salt pepper or what you like best. wrap with country bacon keep on with a couple toothpicks .. cook on grill ... don't over cook !!! YUM :) simple but best!!!!
I still haven't seen you hit a limit yet ....so you better pack a lunch you will get skinny trying to live on the doves you miss :lol: :lol:

[gregm]

Here are my favorites:

#1: Clean the doves so as to leave the breastbone (for support and flavor). Cook up a batch of wild rice. Mix in some cooked andoullie sausage, mushrooms, celery, garlic, salt, and pepper in the rice. Sear dove breasts in butter, (very hot, but very quick). Place the doves in the bottom of a casserole dish, cover with rice mixture and bake until dove breasts are done. (I'll also use some of Emeril's Essence to season).

#2 Clean doves as above

Prepare marinade/sauce as follows:

1 cup water
1 cup vinegar (I like to use half cider vinegar, half balsamic, gives a good kick)
3 TBS Worcestershire
2 TBS Kosher salt
2 TBS Sugar
2 TSP Crushed Black Pepper
1 TSP Cayenne Pepper (can be adjusted to personal taste for heat, I recommend at least 1 TSP)
3 Sticks of butter - (REAL BUTTER, NOT THAT FAKE CRAP)

Place in sauce pan and melt together, whisking to blend. Use 1/2 for marinade, 1/4 to baste and 1/4 to serve on side. This is a similar sauce that the chicken barbeque trailers use that you see at church and fire department fund raisers. Its good with most any bird, but for some reason it works well with doves and ducks, just don't over cook the bird.

Wrap marinated doves in bacon, place on grill or roast in oven. If roasting pour some of the marinade in roasting pan with birds

#3: The simple method

Take breasts and place in Allegro "Game Tame" marinade (in sauce/marinade aisle in Grocery store).

Wrap in bacon and grill.

[otown]

Having hunted doves down here for almost 40 years and hung out at enough potlucks/barbecues afterward to feed Afghanistan for a day, my favorite is still dove breasts stuffed with half a chicken liver, a sprig of fresh thyme, a small shot of lemon juice and a small piece of pepper Jack. Wrap it all in a slice of thick sliced bacon and either sear it on a fork over the fire like kids toast marshmallows or put them (6-8) in a hamburger wire basket and sear them over the fire. Simple hunter finger food.
One thing I do for Thanksgiving is save a dozen or so breasts, mix them with an equal amount of packaged stuffing, salt and pepper, lots of sage, cup each of chopped celery, onions and green pepper, pint eq. of raw oysters, cup of dried chopped apricots and a tablespoon of Tabasco. Note; Do not use anything but red Tabasco. I'm a hot sauce freak and have a good friend who preps and bottles over 300 hot sauces, so I have a cabinet full and have tried them all. Certain hot ones are good for some things, others better for other things.
Anyway, I smoke the turkey I stuffed with this primordial ooze in a cheap Brinkman's water smoker. Load it absolutely full of charcoal (heaping), fill the water pan, throw in some hickory chunks and start it about 9pm the night before and walk away, literally. Don't peek, don't even go near the thing except to quick-toss in some more smoke wood a few times. Don't fuss, don't fret, just forget it's even there and just let it run its burn-out cycle. DO NOT add more charcoal. The am will dawn with the most beautiful bird you ever tasted.

o town