Guns, Bows, Shooting Sports, and Hunting Good Eats on the grill

[TRLRTRSH]

Ready to turn.

Marinated in Lemon Juice, Soy sauce, vegetable oil, salt, chopped onion, garlic, and Worcestershire sauce for 10 hours, then basted and grilled on a hot fire.



This is my first year at hunting with a scattergun and I must admit it's more difficult than I thought it would be Those Dove are one fast bird.

Give me my 22 and I could have my limit in no time, just pick the little suckers off a tree limb when they land:-laf:-laf:-laf



So any other suggestions for cooking the good Lords bounty. I've tried A, grilled, and B, seared in butter with salt and pepper to medium rare. The last had a livery taste which I found not disagreeable but not really to my liking either.

So without wasting the birds on recipes I don't like, what do you other bird hunters recommend??

 

[PSU-CE]

Never cooked dove, but here is how I cook grouse. Cut breast into slices. Not really a quick sear, but cook in a pan with butter and Montreal steak seasoning until meat is done. Serve on top of a bed of fettucine noodles with alfredo sauce on top of it all. Quick and tasty!!

 

[Little Bill]

Put a piece of onion one one side and a piece of green or jalapeno pepper on the other side. Wrap a slice of bacon around it and skewer, then grill.

I like birds and rice. Put enough water in a pot to cover the birds, remove birds. Chuck in some diced onions, peppers, salt, pepper, whatever, and bring to a boil. Return birds to pot, cover and remove from heat. Remove birds in 15-20 minutes and set aside to cool a bit. Bring the water back to a boil, add rice. You want the finished rice to be on the soupy side so add less than the recommended amount. Cook rice per pack directions. Meanwhile, strip meat from breasts and shred it. When rice is done, add the meat back into the pot and stir well. Ready to go with a little bread and hot sauce.

 

[pullya]

I am the other half of Pull Ya!

The way I cook them and my mother did this also:

Use breast only, dredge them in flour, salt & pepper put in hot skillet with about 1/2" of oil & brown them. You can add onions, green peppers or jalapenos to your liking, also a bay leaf, then pour enough water to almost cover breasts and simmer for about half hour. Don't let water boil down much because this liquid will be made into gravy. Thicken liquid, serve over rice. Cook rice as directed. This is just another way to serve dove.

Barbara

 

[AMink]

I like dove jerky. Each side of the breast is a teriaki soaked snack. Also, if you soak your game in a little salt water or milk, or butter milk, before preparing it, it will pull a lot of that gamey, livery taste out. Duck that goes in dark brown comes out pink as the blood is pulled out of the meat. Remember that these wild beasts actually use their muscles and therefore the meat is pumped with blood that contains iron. Much better without that taste.

 

[TRLRTRSH]

Thanks guys and Barbara, I'll try some of the suggestions.

Dove Jerky, now that sounds interesting

With my accuracy using a shotgun (sounds strange does it not?) I don't want to waste any of the little critters if they are too gamey for my tender taste buds

Keep the suggestions coming please.

 

[AMink]

Thanks guys and Barbara, I'll try some of the suggestions.

Dove Jerky, now that sounds interesting

With my accuracy using a shotgun (sounds strange does it not?) I don't want to waste any of the little critters if they are too gamey for my tender taste buds

Keep the suggestions coming please.

Dove jerky==soak breast meat in salt water or milk overnight. Then soak in teryaki or just season or garlic salt LIGHTLY (remember, they shrink but the salt doesn't!). Put them in a drier, smoker, or in the oven at very low heat until they desiccate but are not totally dried out. Make sure any fat is off before you dry them. Fat causes the jerky to spoil after it's done drying.

 

[TRLRTRSH]

AMink, thanks for the suggestion, I have about a dozen breasts off the bone soaking in solution now, and will put them in the dehydrator tomorrow.

Can't wait to see how they turn out.