doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Dove season, can't wait

Buzz,

I usually let the breasts sit in cold water for a day. Then let them sit in terryaki sauce for a day. Wrap the breast in bacon with a piece of pineapple underneath the breast bone. Put them on a grill and don't overcook. Even my wife will eat a few of these!

Ken

never tried the ham Buzz, but I use bacon because wild game meat is usually drier and the bacon keeps it moist as it cooks. I'll try it.....try these first and experiment. I think some strips of Canada goose breast or sandhill crane used in these poppers would be "de bonus good" as well.

Tedious Dove

I save several dove that were head shot only for tedious dove. We all get these from time to time. Then the work begins. Pick all the feathers off and pull the entrails, tedious because it take a bit of work. Soak for a day or two in salt water. Then place a wedge of orange in each, wrap in bacon and grill until juice run clear or lightly red. I like them a little rare. Serve on a bed of wild rice and a nice chilled beer or white wine. They look great like a little miniature turkey. My wife loves them and will willingly eat them when I make them.

There is no reason to soak dove in water, brine, moonshine, etc. unless you want to. OMMV. I prefer plucked whole, but will sometimes breast and filet the breast meat to saute rare to medium rare for a minute or so on each side. I flash roast whole dove on my version of a beer can cooker sans beer made out of a wire coat hanger. It will support 4 doves upright on the grill to be cooked at high heat on a skillet to prevent flame up. My new gas grill has an infrared cooker so I dispense with the skillet on it. I have two such 4 bird supports so I cook 8 at a time. Olive oiled, salted and peppered. On the grill cooked over 500-600 F. When using the kitchen oven, 500 F. Depending on size, 7-8 minutes which yields rare to medium rare. I like the taste of bacon, and I like the taste of game birds, but I never mix the two. OMMV. It takes me 30-45 minutes to pluck and draw a limit. Gil

I've always just bacon wrapped the breasts and marinated in italian dressing. The bake on a tray in the oven. Works for me...Geo

Billy sent me photos of the club field today. Sunflowers are starting to open; should be going full bore next week. They are in the front 20 acre field along with corn rows. Bottom photo is a back field of 10 acres planted in corn, browntop and benne (sesame). The benne is the shortest vegetation next to the corn on your right. What a difference rain makes. Hopefully we won't have a tropical storm come through like it did last summer. Same hopes regarding a hurricane. Gil

Gil, your picture of the benne crop reminded me of years ago when it was a common crop down here. The deep root system requires no irrigation. If left for the seed pods (which always reminded me of okra) to open on their own, the birds will stay on a field through the entire season...Geo

George, nothing like sitting on a benne field waiting for the flights while nibbling on the raw seeds. Next best thing to eating raw peanuts on a pulled peanut field. Gil

Too many of them (benne seed) will give you the "squirts". They are very high oil content.

My favorite recipe, among 4 or 5 ways we prepare them:

Sautee green pepper, onion (if you like them), and fresh sliced mushrooms in olive oil. Remove them and put salted and peppered doves into the same pan and simmer them very slowly until slightly browned. Put peppers, onions and 'shrooms back in with the doves and add some worcestershire, and simmer for just a few minutes. Before doves are fully ready, add 1/2 cup Blue Nun wine and cover for maybe four minutes. Uncover and serve quickly.

I enjoy doves many different ways, but this is my favorite ......... I think.

SRH

Just a public service, in case some of you die hard dove shooters have forgotten .......



43 days, 4 hours and 30 minutes

https://www.timeanddate.com/countdown/ge...r&font=slab

SRH