doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com 43 days 'n a wakeup

Great photos Adam. Thanks.
Stan, I am going to use my Padrone o/u .410 opening day. It has 29.25" barrels and weighs 6 lbs 5 oz. Therefore it is not wippy and tracks very well.
Jim

Sounds like a good one, Jim. Smoke 'em.

Hope you're doing well.

SRH

What is your favorite dove recipe? Here's mine, I call it "Dove Paella":

I have 3 sizes of Dutch ovens, choosing the size large enough to accommodate the number of doves I am cooking. I prefer to use the doves whole.

Preheat your stove oven to 350 degrees. Saute dove for a minute or two on stove top in the Dutch oven with bacon, olive oil or butter. Remove doves and set aside. Next, saute chunks of your favorite link sausage (I like pheasant sausage)
for a minute or two, remove and set aside.

To the Dutch oven add sliced onions, sliced red peppers, and a few peeled cloves of garlic and saute until the onions are yellow colored. Add a few chopped tomatoes that have been seeded and liquid removed.

Add risotto type short grain rice to onions, red pepper, tomato and garlic and saute for a minute or two. Remove from heat, add a pinch of salt and a pinch of saffron. Add back the sausage and dove and cover with chicken stock (I use pheasant stock if I have it).

Place covered Dutch oven in your stove oven and cook at 350 degrees for 40 minutes, checking at 30 minutes. When the rice is cooked, the paella is done. Serve with a green salad and a good red wine.

Dove Breasts
Soak in water in fridge in plastic bowl for a few days, change out water daily. Cover propane grill rack with alum foil (prevents drying of dove) Remove doves from fridge and arrange on board. Sprinkle withTony Chachere's Original Creole Seasoning,
Place to cook on foil, close lid of grill, cook lightly under medium heat to medium rare.
I feel high heat makes the livery taste come out.

Serve with wild rice, green beans, biscuits, strawberry preserves and a champagne coupe of rasberry sherbert
and glass of ice cold tea.

Mike

http://www.tonychachere.com/seasoning/

My kids favorite and mine also is to wrap dove breast in bacon strip held on with a tooth pick that pierces the breast. Cook on grill. Bacon gets crisp and dove stays moist. Best of both worlds.

I was told that the tooth pick was either invented or named in Kentucky. That is why it is tooth pick instead of teeth pick(er). Sure other states want to claim the same honor but looking at KY men they do seem to be missing a lot of teeth so I can accept that both the tooth pick and tooth brush were at least named in KY. Not being native to the state my lack of missing teeth does stand out sometimes but I still use their tooth picks when I can. And holding bacon is one of those times.

Here is my fave. Saut�e green peppers, onions, and fresh sliced mushrooms in olive oil until nearly done. Remove veggies and keep the oil hot. Add salted and peppered dove breasts and brown just until they lose their pink color on the outside. Return the veggies and add a mix of one part soy sauce and three parts Worcestershire sauce. Simmer a few more minutes on very low heat. When nearly done add 1/2 cup, like Justin Wilson used to measure it , Blue Nun wine, cover and simmer about 3-4 minutes. Serve hot with rice of your choice.

A spoonful of this on top of your head will make your tongue beat your brains out trying to get to it.

SRH

Stan, I do a variation of what you do. I filet breast medallions from dove, snipe, woodcock or quail. I disjoint the thigh leaving leg intact. I season with salt, pepper or Greek seasoning and cook a minute or two per side over medium heat in olive oil. In a separate pan, I sautee in olive oil and butter chopped garlic and fresh chanterelle mushrooms I pick from a nearby turkey woods. Smother birds with the mushrooms. I had some dove for lunch cooked that way today. I didn't take a photo, but here are two of last season's woodcock cooked the same way a few weeks ago with garden picked heirloom tomatoes. It is so easy and delicious as long as the meat is rare to medium rare.

Right on about the rare to medium rare. Over cooked dove ain't nothing special. But when rare to medium rare, its some of the best game meat out there in my opinion.

Ill do the "dove poppers" with jalapeno and havarti cheese sandwhiched between 2 marinated dove breast. Then wrap with bacon and grill. Don't overcook and they're awesome!!!!!!

Or simply marinate or season and grill to medium rare... Like a mini filet mignon!

Adam