What's your favorite way to prepare dove?
Select Gate
READ GTA FORUM RULES BEFORE POSTING
GTA Forum Help Desk
GTA Announcement Gate
Dealer Area
GRIP
AirgunWeb Airgun Videos
Airgun Repository of Knowledge
Vendors and Vendor Videos
AirGun Expo 2021
Airgun Expo 2022
Contests and Giveaways!!!
Welcome New Members
In Memoriam
GTA Contributing Members
Shot Show Videos
Hajimoto Productions
Airgun Detectives
Air Gun Gate
BB Guns and Such
"Bob and Lloyds Workshop"
American/U.S. Air Gun Gates
European/Asian Air Gun Gates
PCP/CO2/HPA Air Gun Gates "The Darkside"
Air Archery
Vintage Air Gun Gate
Air Guns And Related Accessories Review Gates
Hunting Gate
Machine Shop Talk & AG Parts Machining
3D printing and files
Buyer's, Seller's & Trader's Comments
Bargain Gate
Back Room
Target Shooting Discussion Gate
Target Match Rules
Shooting Match Gates
Field Target Gates
The Long Range Club
100 Yard Match
Discussions By States
Welcome,
Guest
. Please
login
or
register
.
Did you miss your
activation email
?
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
Home
About
Help
Old GTA
Gallery
Search
Stats
Login
Register
Advertise Here
GTA
»
All Springer/NP/PCP Air Gun Discussion General
»
Hunting Gate
»
Wild Game Preparation and Recipes Gate
(Moderator:
only1harry
) »
What's your favorite way to prepare dove?
« previous
next »
Print
Pages: [
1
]
2
Go Down
Share This!
Author
Topic: What's your favorite way to prepare dove? (Read 10496 times))
Lambchops
GTA Senior Contributor
Posts: 2192
Real Name: Cordero
What's your favorite way to prepare dove?
«
on:
September 28, 2011, 12:35:12 AM »
I personally shoot a few, clean them, then individually wrap the breasts in bacon and put em on the grill for a while!
What do you guys do? I'd love to hear
Logged
Texas
Crosman MK-177
Hatsan Mod 25 Supercharger pistol .22
Hatsan Model 95 .177
Stoeger X20S .22
Crosman Titan Low Velocity .22
***Walther Falcon Hunter .25 (FOR SALE)***
Benjamin 397 .177
Beeman RS2 .177
Crosman 1377 w/ stock
Crosman 3576w .177
Wishlist:
Xisco XS46U .177
Xisco XS-12 .177
Beeman P17
kcatx
Marksman
Posts: 429
Real Name: KC
Re: What's your favorite way to prepare dove?
«
Reply #1 on:
September 28, 2011, 12:52:10 AM »
What I've done (read: my wife) is:
soak them in italian dressing overnight
put a jalapeño stuffed with cream cheese inside the breast
wrap it in bacon and cook.
See before and after:
..after all that I still find them a little too gamey for my liking.
We've also made a Thai Dove Pizza which was actually pretty good.
Note these were all the larger Eurasian collared doves.
Logged
Austin, Texas Area
Lambchops
GTA Senior Contributor
Posts: 2192
Real Name: Cordero
Re: What's your favorite way to prepare dove?
«
Reply #2 on:
September 28, 2011, 12:54:40 AM »
Looks good! The doves I shoot are mourning doves. They're pretty big and not too gamey
Logged
Texas
Crosman MK-177
Hatsan Mod 25 Supercharger pistol .22
Hatsan Model 95 .177
Stoeger X20S .22
Crosman Titan Low Velocity .22
***Walther Falcon Hunter .25 (FOR SALE)***
Benjamin 397 .177
Beeman RS2 .177
Crosman 1377 w/ stock
Crosman 3576w .177
Wishlist:
Xisco XS46U .177
Xisco XS-12 .177
Beeman P17
amb5500c
Administrator
GTA Senior Contributor
Posts: 31628
Real Name: Richard
Re: What's your favorite way to prepare dove?
«
Reply #3 on:
September 28, 2011, 12:55:07 AM »
Heres my favorite way. Its similar to the above mentioned.
http://www.gatewaytoairguns.org/GTA/index.php/topic,18099.0.html
Richard
Logged
Louisiana
A.A. Pro Sport, 22
FX-T12, 22
Sam Yang Recluse 357
CZ 200S, 177
2 RWS mod. 48s, 177, & 22
2 Benjamin Marauders 22, & 25
Benjamin Trail NPXL1100
Benjamin Pump mod. 397, 397, 397P, 310, 310, 312, 342, 392.
Crosman Pump Mod. 140, 22
B3,177
2 Daisy Powerline 880s,177
Daisy 1894 BB
Daisy Red Ryder BB
Crosman 1377
Sheridan Blue Streak
Sheridan Silver Streak
Chinese Bull Pup 177
Rico14
GTA Senior Contributor
Posts: 3531
Re: What's your favorite way to prepare dove?
«
Reply #4 on:
September 28, 2011, 01:53:38 AM »
This is a little work, but well worth the effort. I use Eurasian doves, as mourning doves are not legal to shoot with an AG where I live.
Here's something I fix for my friends when we go dove hunting. It can also be used for pigeons, the younger the better.
Ingredients:
1 cup minced dove/pigeon meat
1 tbsp water
2 tbsp wine
1/2 tbsp cornstarch
1/4 cup dried (shitaki) mushrooms, soaked and chopped
1/4 cup chopped bamboo shoots
1/4 cup chopped celery
3 tbsp oil
1/2 tsp salt
1/2 tsp sugar
1 1/2 tbsp soy sauce
1/2 tbsp cornstarch, mixed with 3/4 cup water
12 lettuce leaves
Directions:
Mix minced dove/pigeon meat with wine, water and cornstarch
Heat 3 tbsp oil and saute the mixture. Add vegetable ingredients and seasonings. Thicken with the cornstarch/water mixture.
Serve in individual portions wrapped in lettuce leaves with Hoisin sauce for dipping
Logged
gone fishing
Lambchops
GTA Senior Contributor
Posts: 2192
Real Name: Cordero
Re: What's your favorite way to prepare dove?
«
Reply #5 on:
September 28, 2011, 02:16:19 AM »
Sounds good
Thanks for all the great ideas!
Logged
Texas
Crosman MK-177
Hatsan Mod 25 Supercharger pistol .22
Hatsan Model 95 .177
Stoeger X20S .22
Crosman Titan Low Velocity .22
***Walther Falcon Hunter .25 (FOR SALE)***
Benjamin 397 .177
Beeman RS2 .177
Crosman 1377 w/ stock
Crosman 3576w .177
Wishlist:
Xisco XS46U .177
Xisco XS-12 .177
Beeman P17
Mebits
GTA Senior Contributor
Posts: 2192
Re: What's your favorite way to prepare dove?
«
Reply #6 on:
September 28, 2011, 01:44:11 PM »
This is my favorite recipe (along with a video) for dove or pigeon.
http://www.gatewaytoairguns.org/GTA/index.php/topic,3327.0.html
Now, I also tried dove in a classical manner using Julia Child's recipe. She roasts the birds covered in bacon, and serves them over brioche toasts with minced chicken liver, mushrooms, and a Madiera sauce. It's quite good, BUT, I felt it just wasn't the best showcase for dove, without taking some further steps (like roasting the bones for an hour, and then making a quick stock/sauce base from that). Still, it's worth experimenting with, because the outcome is WONDERFUL, especially with a red burgundy.
The recipe is in Child's first book (the one everyone has). If you want to try but can't find the recipe, I'll try to dig one up online (I know the recipe well by now). Just let me know.
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.
3rd Ranger
Guest
Re: What's your favorite way to prepare dove?
«
Reply #7 on:
September 30, 2011, 02:56:38 PM »
I just use the KISS methoid. Cut a slit on each side of the breast bone put a slice of pepper of your choice in the slits wrap in bacon & grill over open fire then salt & pepper to taste.
Unlike most people I like the natural taste of most meats so I try not to mask the flavor with spices & sauces.
«
Last Edit: September 30, 2011, 02:58:54 PM by 3rd Ranger
»
Logged
Lambchops
GTA Senior Contributor
Posts: 2192
Real Name: Cordero
Re: What's your favorite way to prepare dove?
«
Reply #8 on:
September 30, 2011, 03:07:37 PM »
Thanks everyone. 3rd ranger, when I have peppers I wrap them in those too.
Logged
Texas
Crosman MK-177
Hatsan Mod 25 Supercharger pistol .22
Hatsan Model 95 .177
Stoeger X20S .22
Crosman Titan Low Velocity .22
***Walther Falcon Hunter .25 (FOR SALE)***
Benjamin 397 .177
Beeman RS2 .177
Crosman 1377 w/ stock
Crosman 3576w .177
Wishlist:
Xisco XS46U .177
Xisco XS-12 .177
Beeman P17
SAADE
GTA Senior Contributor
Posts: 2136
Re: What's your favorite way to prepare dove?
«
Reply #9 on:
September 30, 2011, 03:28:31 PM »
Sausage Strips:
Dove/Pigeon Breasts (thinly sliced, uncooked)
Pillsbury Crescent Rolls
Mild Italian Sausage (cooked and crumbly)
Parsley
Egg for Basting
Salt & Pepper
Roll out Crescents, brush lightly with egg yolk, apply one layer of sausage, add one or two slices breast meat, salt & pepper per taste and a little crumbled parsley. Roll up, baste outside with egg yolk, put on cookie sheet, 375 Deg for 15 minutes or until golden brown .
Pass the cold beer and get out of my way!
Logged
Brian in Idaho
Airguns Owned: More Than I Need and Less Than I Want!
grizzlyadams
Sharp Shooter
Posts: 923
Re: What's your favorite way to prepare dove?
«
Reply #10 on:
October 09, 2011, 05:48:33 PM »
try this recipe. first pluck your dove whole. they are the easiest bird to pluck and it can be done in under one minute! marinade of olive oil, lemon juice and salt and pepper to taste for at least 2 hours longer better. get a a nice coal or wood fire going in the grill. place doves breast down for aq few" 3-4" minutes. keep turning til browned and crisp on all sides. about 12 minutes total. for extra zing add italian dressing or apple cider vinegar to marinade. delicious! doves are small so figure 3-4 birds per hungry hunter!
«
Last Edit: March 21, 2014, 08:42:01 AM by grizzlyadams
»
Logged
finger lakes, NY
.... I got a few
Lambchops
GTA Senior Contributor
Posts: 2192
Real Name: Cordero
Re: What's your favorite way to prepare dove?
«
Reply #11 on:
October 09, 2011, 05:52:04 PM »
Thanl-you everyone for your great ideas!
Logged
Texas
Crosman MK-177
Hatsan Mod 25 Supercharger pistol .22
Hatsan Model 95 .177
Stoeger X20S .22
Crosman Titan Low Velocity .22
***Walther Falcon Hunter .25 (FOR SALE)***
Benjamin 397 .177
Beeman RS2 .177
Crosman 1377 w/ stock
Crosman 3576w .177
Wishlist:
Xisco XS46U .177
Xisco XS-12 .177
Beeman P17
mr1000fps
Guest
Re: What's your favorite way to prepare dove?
«
Reply #12 on:
November 28, 2011, 08:43:51 PM »
dove is one of my favorites
Logged
Mebits
GTA Senior Contributor
Posts: 2192
Re: What's your favorite way to prepare dove?
«
Reply #13 on:
November 29, 2011, 07:45:45 AM »
I just wish mourning doves were bigger.
Good news, collared doves are coming... (is it wrong for me to root for an invasive?)
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.
Freeman
Guest
Re: What's your favorite way to prepare dove?
«
Reply #14 on:
November 30, 2011, 12:54:23 PM »
This is a fair amount of effort. Only use when you are feeding several people or trying to impress. You CAN do this in camp, which blows peoples' socks off. Also, it pays to do a test piece to make sure this is according to your tastes. Not everyone likes it, but most do.
Look up "Coq au Vin" and use the same techniques. I clean the doves down to nothing but the breasts (at least 4, preferably
and add four chicken legs skin on for a bit of fat. Coq au Vin traditionally was for old, tough roosters, and it really helps birds who are a bit tough and / or gamey.
24 to 30 pearl onions
4-8 dove breasts + 4 chicken legs skin on (depending on how many people you are serving).
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine (cheap stuff, can use box'o'wine)
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth
Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin (this is the easy way. You can do it the hard way if you want but it is a PITA).
Sprinkle the doves and chicken on all sides with kosher salt and freshly ground black pepper. Place them, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces. Remove to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
Logged
monkey
Guest
Re: What's your favorite way to prepare dove?
«
Reply #15 on:
December 21, 2011, 09:26:43 PM »
mix italian dressing and soy sauce half/half, marinate over night, wrap in bacon, throw on the grill.
Logged
darren
Expert
Posts: 1154
Check the torque on the nut behind the but.
Re: What's your favorite way to prepare dove?
«
Reply #16 on:
February 11, 2013, 12:14:36 PM »
Dove Brest Sauted in olive oil with fresh garlic
Logged
lodi california
Mebits
GTA Senior Contributor
Posts: 2192
Re: What's your favorite way to prepare dove?
«
Reply #17 on:
March 13, 2013, 10:59:12 AM »
If you keep them rare, medium rare, you'll be surprised at the delicate but meaty character. No "livery" taste.
M
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.
onthefly
Shooter
Posts: 82
yes
Re: What's your favorite way to prepare dove?
«
Reply #18 on:
March 30, 2013, 01:25:42 AM »
(1) after deboning the brests, I marinade them in worcestershire souce, a little oil and some black pepper, cook them on the bbq hot and quick to seer the outside and keeping them med-rare on the inside, set aside, then chop and saute some bell peppers and onions, when there tender cross cut the cooked Dove brests in to thin strips and add to the peppers and onions for a few seconds add to a warmed corn tortilla top with celonto and fresh chopped onins a little salsa, beer of choice and enjoy
(2) same merinade, stuff the brest with a piece of jack cheese, a small piece of caned jalapino pepper, fold and add a slice of onion to the out sides and wrap with bacon, peg with a tooth pick and grill till the cheese starts to ooze
Logged
Litchfield Park, Az.
RWS Diana 48 .177
RWS Diana 48 .22
My son has an RWS 36
Chako
Sharp Shooter
Posts: 665
Real Name: Hunter
Re: What's your favorite way to prepare dove?
«
Reply #19 on:
December 30, 2013, 02:01:11 PM »
Here is how Ted does his, I love his videos
http://tedsholdover.com/video/hunting-and-pest-control/dove-hunting-cleaning-cooking/
Check out his other videos and guns.
Logged
Utah
Qb79 HPA (.22)
Diana 34 (.22)
Beeman P17 (.177)
Print
Pages: [
1
]
2
Go Up
« previous
next »
GTA
»
All Springer/NP/PCP Air Gun Discussion General
»
Hunting Gate
»
Wild Game Preparation and Recipes Gate
(Moderator:
only1harry
) »
What's your favorite way to prepare dove?