Dove and/or Pigeon Salad
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Wild Game Preparation and Recipes Gate
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only1harry
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Dove and/or Pigeon Salad
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Topic: Dove and/or Pigeon Salad (Read 4041 times))
Mebits
GTA Senior Contributor
Posts: 2192
Dove and/or Pigeon Salad
«
on:
October 10, 2010, 02:56:11 PM »
Squab Salad
This is a really simple, very tasty way to prepare squab and mourning dove. I'm told it is restaurant-worthy. I have heard many a hunter complain that they don't like dove because "it tastes like overcooked liver." This is only because they cook it like overcooked liver. Squab and dove should, in my opinion, be cooked like duck breast, and that is rare to medium rare. The flavor is exquisite.
Serves 2
For the dressing
1 tsp coarse Dijon mustard
1 tsp+ sherry vinegar
1 tsp+ lemon juice
3 tsp+ olive oil
salt and pepper to taste
Wisk ingredients together and taste for seasoning and balance. Add more olive oil if too acidic, add more lemon if too mild.
For the Salad
1 bunch of frissee
4 slices of best-quality cured (not smoked) rind-on bacon, chopped
1/4-1/3 lb wild mushrooms (mitake is ideal), coarsely chopped
2-4 squab breasts or 4-6 dove breasts
salt and pepper to taste
1 shallot, minced
1T +3tsp olive oil
2 tsp sherry vinegar
Remove the squab breast flesh from the bone, salt and pepper, coat with 2 tsp olive oil. Refrigerate (you want the breasts cold when they hit the pan so that they can brown but not overcook). Fry the bacon until crispy and brown. Reserve approximately 1 1/2 T of the bacon fat.
In a separate pan, saute the mushrooms in 1T of olive oil. Salt lightly. Cook until lightly browned.
Reheat the bacon fat until quite hot. Sear the breasts until just lightly brown (1-3 minutes per side). The flesh should be rare or medium rare. Do not overcook. Remove to a warm plate and allow to rest for a few minutes. In the pan, add the shallot and a little olive oil, if needed. Sautee until just lightly browning, about 2 minutes. Add 2 tsp sherry vinegar and stir getting any browned bits up. Pour in any juices from the squab breasts. Turn off heat.
Toss the frissee, sauteed mushrooms, and bacon together with the dressing, and plate. With a sharp knife, slice the squab breasts on the bias at a diagonal to make thin medallions. The flesh should be rather pink or rare (If it's really too rare for you, you can warm it in pan for 3 seconds, no more). Place the breast slices over the salad and drizzle the sherry-shallot pan sauce over the breast slices.
Serve with a light French Pinot Noir or Rhone. St. Joseph was a great pairing with this.
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When hunting zombie starlings, there are two approaches. The first approach is the "Double-Tap". The alternative is cutting their heads off and putting toothpicks through their hearts.
It's your choice.
longislandhunter
GTA Senior Contributor
Posts: 16547
The 3rd GTA Musketeer (per Gene Curtis)
Real Name: Jeff
Re: Dove and/or Pigeon Salad
«
Reply #1 on:
October 10, 2010, 03:00:42 PM »
Now that sounds fabulous. I'm going to try that with some pigeon. Thanks for sharing it
Jeff
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Long Island, New York
If it was easy it wouldn't be hunting it would be shopping.
JonnyReb
GTA Senior Contributor
Posts: 3759
Where is John Galt?
Re: Dove and/or Pigeon Salad
«
Reply #2 on:
October 10, 2010, 03:44:20 PM »
That really does sound fantastic but i'm gonna have to start with the wine first if it's gotta be rare..
I can now swallow sushi without reflex projectile vomiting but birds are another story.
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north caroline
Mebits
GTA Senior Contributor
Posts: 2192
Re: Dove and/or Pigeon Salad
«
Reply #3 on:
October 11, 2010, 05:45:21 PM »
Jonny,
Honestly, it's not like chicken. It's more like beef. I freaked out a bit the first time I had duck rare. After a couple bites, freaking done.
It was an epiphany. Then I saw a chef doing squab rare in clarified butter with some manner of stout or porter sauce and I had epiphany #2. The dark fleshed birds need to be done medium rare. That said, I'm not at all clear on goose. That is the only bird that intimidates me in the kitchen.
Anyway, try it. And, of course, you can taste it sauced, and if it's too rare, pop it in the pan for a minute.
Logged
When hunting zombie starlings, there are two approaches. The first approach is the "Double-Tap". The alternative is cutting their heads off and putting toothpicks through their hearts.
It's your choice.
Mebits
GTA Senior Contributor
Posts: 2192
Re: Dove and/or Pigeon Salad
«
Reply #4 on:
October 11, 2010, 05:46:09 PM »
Quote from: longislandhunter on October 10, 2010, 03:00:42 PM
Now that sounds fabulous. I'm going to try that with some pigeon. Thanks for sharing it
Jeff
Let me know how you like it. My wife and guest raved about it.
Logged
When hunting zombie starlings, there are two approaches. The first approach is the "Double-Tap". The alternative is cutting their heads off and putting toothpicks through their hearts.
It's your choice.
Mebits
GTA Senior Contributor
Posts: 2192
Re: Dove and/or Pigeon Salad
«
Reply #5 on:
April 05, 2011, 07:14:41 PM »
This is great. The shooting AND the cooking!
Logged
When hunting zombie starlings, there are two approaches. The first approach is the "Double-Tap". The alternative is cutting their heads off and putting toothpicks through their hearts.
It's your choice.
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only1harry
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Dove and/or Pigeon Salad