[hossdaniels]

just curious if i hit some. the ones i've tried needed some work.:uhoh:

[Dale Taylor]

Pop the breast, flour and pan fry. Snipe like this also. My family loves dark meat. daleltaylor@att.net

[redneck2]

Put the breast in two halves of spiced apples. Wrap with white string. Oven bake. Put some type of light glaze on the apples if you want.

[Mr. Two Guns]

Cut breasts in half or quarters.

cream cheese

thick slice of cheddar cheese

strip of bacon

wrap it all up and stick them on skewers

grill to your liking.

:D

[FortyRodRay]

...soak breasts a while in basting sauce, wrap in good Tennessee bacon, slather on barbque sauce and grill indirectly over medium coals.... be careful not to overcook... these are small bites of meat and will be ruined if cooked dry...

Personally, dove alone is not the way I like them... steaks, pork and beef roasts, duck, all taste better with grilled dove. Once, I had crown pork roast with dove in the middle... wasn't too bad.

The bird I know best is the Southern Grey Darter. We don't get too many big northerns down this way this early. A great gift to us, the Mourning dove is top sport, fast and tough to hit with memorable meals after the shoot.

_____________________________________________


"Hunger is the sauce of all great chefs....."

[Biker]

Pop the breasts, wrap in bacon, place on a bed of rice, cover breasts and rice in mushroom soup, place in a covered baking dish, cook at 300 till done.

Biker

[claywt]

fillet the breast place slice of jalapeño between the breast wrap in bacon cover in a beer BBQ and grill.

[stevelyn]

John Kerry has 'cold roasted' dove recipe.:D

[30-06 lover]

I marinate the dove breasts in Italian salad dressing for 24 hours in the fridge. Next day I wrap a small piece of bacon around each piece, just big enough to go around the breast piece once. Then I BBQ the pieces on skewer sticks. MMMMMMMMMMMMMM Good.
-Mike

[usmccpl]

Get a whole mess of em and put em in the crock pot with cream of mushroom soup. Works best with just the breast but if you like you can use the whole thing.






one shot one kill

[redneck2]

Get a whole mess of em and put em in the crock pot with cream of mushroom soup.This works with dove, rabbit, or squirrel. Actually, maybe the best way to do older squirrels. I usually do an oven rather than the crock pot, but the crock pot sounds easier.

[Dark Helmet]

+1 on the Italian dressing. Works good on quail and yardbird too!

[Kingcreek]

Dove (and most other meat) tastes best if cooled quickly. I take a small cooler with ice and some plastic bags. shoot, retrieve, drop into a bag and on ice until limit out. 5 doves to a bag makes keeping count easy.
fillet dove breasts
sautee slowly in butter with garlic, onion, mushrooms
add a little wine and/or balsamic vinegar or soy sauce
serve over wild rice or noodles

[talon77]

I've tried the jalapeno in the breast wrapped in bacon, but the breasts came out pretty dry. :fire: I found a recipe on AZ Outdoors that had mushroom soup, rice, and cooking sherry all baked together with the breasts. It was great!

[ArmyAviator]

Hoss,

Notwithstanding the other fine contributions, our way of cooking varies considerably with the others, and I'm sure you'd enjoy it. May sound somewhat laborious, but the process and beer enjoyed during, makes it all worth it.

We pluck our doves, leaving skin and carcass intact. Mom couldn't bare the the thought of throwing the rest out.

Season your plucked, whole doves with good Louisiana seasoning. I use Tony's. Salt, blk & red pepper, liddle garlic powder will do fine. Set aside on paper toweling to absord water.

Dice or chop up "the holy trinity"...onion, bell pepper, and celery. I add 1/2 chopped fresh jalapeno, and some chopped parsley. Chop 1 big clove (more of smaller) and set aside, seperately.

In a thick, heavy pot...cast iron in fine...put just enough oil to cover bottom....over med-hi heat. Brown them all over...nice caramel brown. Dove meat has lotsa sugars which will produce a nice rusty, brown "fond" on bottom of pot at conclusion of browning. When nicely browned, remove, set aside.

Add holy trinity and others, EXCEPT garlic (it burns). Saute in oil and fat and "fond" from browning doves. Add some more oil if you need. When translucent and well-withered, add garlic. When you begin to smell the garlic, add the doves and juices.

You will need room temp water or chicken stock. As soon as you've returned the doves to temperature in the pot again, increase heat and begin to add water or stock a little at a time...2-3 TBS at a time, while stirring and scraping the bottom to release "fond". This is called deglazing. When you feel you've scratched it all off bottom, add water or stock just to cover doves, cover, reduce to simmer, and simmer for about an hour or til fork tender. While cooking, cook some rice and make a salad. When tender, you may increase heat to reduce gravy to make it richer. Adjust seasoning to taste, serve over bed of rice. Bon appetit!! Best regards. --Bryant.

[Pumpkinheaver]

I was gonna give you some advice but 30-06 lover beat me to it.

[Glock22]

I first cooked 3 slices of bacon in a cast iron pan then i pour out a little bacon grease put the dove breasts in and then i sprinkle with salt and pepper, cook till i think they are done and then enjoy.

[MCgunner]

I kaboob 'em, too, but this is one recipie I have that's great stuff. Gonna make some tonight. Delicious cream gravy. Got this out of an LL Bean cook book.

12 slices bacon
6-8 doves or 10-12 breasts
salt and pepper
3 egg yolks
1 1/2 cups heavy cream
1 tsp sweet paprika

In a skillet large enough to accommodate the doves, saute the bacon until just crisp. Drain on paper towls.

Saute the birds over medium heat in the bacon fat making sure you get all sides. Salt and pepper the birds. This should take 10-15 minutes. Take out doves and keep warm. Pour off all, but 3 tablespoons of the hot fat.

Beat the egg yolks with the cream, add the 3 tablespoons of fat, then put cream-egg-fat mixture back in the skillet and cook over low heat just to thicken, stirring constantly, and making sure mixture does not boil. Stir in paprika and serve sauce in a boat. Garnish the doves with the crisp bacon.