Juls
08-15-2007, 07:37 AM
Who else here likes to Dove hunt?
I am getting anxious, and in another week or so, we will hit the skeet range for a little warm up. ;)
The dogs love it, and we love eating them....yummmm!
Here's a little recipe to share with you:
Marinate them in a mixture of equal parts (1/4cup each):
1. Wistershire Sauce
2. Soy Sauce
3. Terriyaki Sauce
Add:
chopped Garlic (I like lots-o-garlic)
course pepper (I like lots-o-pepper)
and a touch of olive oil (no more than 2 Tablespoons)
Put marinade in a zip-lock bag and add the Dove breasts. Let them refrigerate for at least 2-4 hours...overnight is best.
Slice up jarred or canned whole jalopeno peppers into long slivers, like 1/8 inch wide and an inch long.
Slice shallots, so that you have a 1/16 inch thick slice, the width of the entire shallot.
Take 1 half of a Dove breast (one tit) and place 1 jalopeno slice and 1 shallot slice in the center of it. Place another Dove breast on top of it...(the breast are sorta shaped like hearts, so I place the wide end of one breast over the skinny end of the opposite one).
Cut a slice of uncooked bacon in half...wrap the Dove "package" with 1 half slice of bacon one direction, and then the other 1/2 slice of bacon the other direction, and stick a 1/2 of a toothpick in the center to hold it all together. This entirely covers the Dove, or pretty darn close to it. The more Dove that is covered with fat, the juicier the meat will be after cooking.
The tastiest way to cook these is over a low heat coal/wood fire. This temp keeps the bacon fat from flaming up and turning your meat black from the smoke.
Place the Dove "packages" on the grill, and cover with aluminum foil. Place rocks around the edges of the aluminum foil to form a "lid".
Cook one side for 20 minutes and then flip and cover for another 15 minutes, or until bacon is cooked. The Dove always comes out tender and juicy if cooked slow like this.
Or, if you don't want to mess with the grill (which has been my case the past 7 or 8 times I've cooked Dove this year), simply use the broiler in the oven on low flame. This allows you to watch them closely and turn whenever you see one needs to be turned to evenly cook the bacon.
Also, when the are under the broiler, I put them on a cookie sheet that has been lined with aluminum foil for the following reasons:
1. Clean up is a snap. Just throw away the aluminum foil. The cookie sheet is spotless.
2. The bacon will not stick to the foil as it cooks.
I also keep a second cookie sheet, also lined with foil, on the second rack in the oven, while the Dove is cooking...why? Because, the bacon fat has no where to go when it's under the broiler and could very well flame up if not removed. That would be bad, so better safe than sorry!
About half way through the cooking process, I will transfer all the Dove to the second cookie sheet, which is already heated like the first tray, and finish cooking them.
It takes about 20-25 minutes in the oven as compared to 35-40 minutes it takes on the grill. But, you need to keep a closer eye on them while in the oven as compared to doing it over the coals.
When they are done...eat them with your favorite side dishes and enjoy!
They are delicious!
Juls
I am getting anxious, and in another week or so, we will hit the skeet range for a little warm up. ;)
The dogs love it, and we love eating them....yummmm!
Here's a little recipe to share with you:
Marinate them in a mixture of equal parts (1/4cup each):
1. Wistershire Sauce
2. Soy Sauce
3. Terriyaki Sauce
Add:
chopped Garlic (I like lots-o-garlic)
course pepper (I like lots-o-pepper)
and a touch of olive oil (no more than 2 Tablespoons)
Put marinade in a zip-lock bag and add the Dove breasts. Let them refrigerate for at least 2-4 hours...overnight is best.
Slice up jarred or canned whole jalopeno peppers into long slivers, like 1/8 inch wide and an inch long.
Slice shallots, so that you have a 1/16 inch thick slice, the width of the entire shallot.
Take 1 half of a Dove breast (one tit) and place 1 jalopeno slice and 1 shallot slice in the center of it. Place another Dove breast on top of it...(the breast are sorta shaped like hearts, so I place the wide end of one breast over the skinny end of the opposite one).
Cut a slice of uncooked bacon in half...wrap the Dove "package" with 1 half slice of bacon one direction, and then the other 1/2 slice of bacon the other direction, and stick a 1/2 of a toothpick in the center to hold it all together. This entirely covers the Dove, or pretty darn close to it. The more Dove that is covered with fat, the juicier the meat will be after cooking.
The tastiest way to cook these is over a low heat coal/wood fire. This temp keeps the bacon fat from flaming up and turning your meat black from the smoke.
Place the Dove "packages" on the grill, and cover with aluminum foil. Place rocks around the edges of the aluminum foil to form a "lid".
Cook one side for 20 minutes and then flip and cover for another 15 minutes, or until bacon is cooked. The Dove always comes out tender and juicy if cooked slow like this.
Or, if you don't want to mess with the grill (which has been my case the past 7 or 8 times I've cooked Dove this year), simply use the broiler in the oven on low flame. This allows you to watch them closely and turn whenever you see one needs to be turned to evenly cook the bacon.
Also, when the are under the broiler, I put them on a cookie sheet that has been lined with aluminum foil for the following reasons:
1. Clean up is a snap. Just throw away the aluminum foil. The cookie sheet is spotless.
2. The bacon will not stick to the foil as it cooks.
I also keep a second cookie sheet, also lined with foil, on the second rack in the oven, while the Dove is cooking...why? Because, the bacon fat has no where to go when it's under the broiler and could very well flame up if not removed. That would be bad, so better safe than sorry!
About half way through the cooking process, I will transfer all the Dove to the second cookie sheet, which is already heated like the first tray, and finish cooking them.
It takes about 20-25 minutes in the oven as compared to 35-40 minutes it takes on the grill. But, you need to keep a closer eye on them while in the oven as compared to doing it over the coals.
When they are done...eat them with your favorite side dishes and enjoy!
They are delicious!
Juls