Posted on 08/28/2006 1:32:10 PM PDT by girlangler
8 hours in the crock pot.
She has had a chance to retrieve a few "real" (i.e. hunted) ducks, some of which weren't quite dead . . . but she wrestled them down. "Huh! Smart@$$ duck! I'll show YOU!"
LOL! Remember,a pig is a rat is a child. Pinkos are terrified/miserable/constipated/etc. that were alive and happy.
I've never had dove before, but I've heard its pretty good.
I think my cousin-in-law said that he cuts it into a piece that will fit inside a jalapeno half (minus the seeds), then wraps it in bacon, and grills it.
Good thread (mouth waters)!
We managed to get a few clay birds that had just been nicked with a pellet but remained mostly intact, and brought them proudly back to Dad.
True to his word, he parboiled them and served them on a plate with a bed of greens and potatoes. We pretended to eat them with great gusto. He had one over the kitchen counter for years - don't know what happened to it.
After 20 years raising kids, we got out to a sporting clays shoot a couple of weekends ago (they were just invented that sport when we stopped shooting skeet - that'll tell you just about how old we are.) I took my 28 ga Remington 11-48 dove gun (that tells you how old I am too), because it's the best pointing shotgun I have. I was amazed that after 20 years I actually broke some singles and one double, and really powdered a few close ones. But the rabbits completely bamboozled me (shot behind and below them EVERY time) and the little 28 with an Improved Cylinder choke just couldn't reach out and touch the fast ones going away.
So of course we had to hit the gun show and pick up a Remington 1100 (a longer, heavier shotgun but the best I could do - hard to find an 11-48 at a reasonable price any more) in Light 20 with a Cutts compensator and removable chokes on a short barrel . . . maybe I'll hit a few more with that. It points almost as well as the little dove gun.
All true! I swear!
Well I can hardly wait till Saturday. I love Dove. I am going to cook a big breakfast for all the guy and gals. I just breast them out with my fingers, wash, roll in flour with salt and pepper and fry. UMMMMMMMMMM. Coarse the deer sauage and gravy will be good also.
My absolute favorite recipe is as follows: Ingredients - dove breasts, block of cream cheese sliced, bacon slices cut in half, jalapeno slices, salt & pepper
Prepare - Clean & wash dove breasts and make one inch slice in each side of the dove breast (deep).
Place square slice of cream cheese into the slits of each side of the dove breast. Add slice of jalepeno to the cream cheesed slit on each side. Wrap dove breast in half slice of bacon and secure with toothpicks.
Dove prepared this way can be cooked over a charcoal or a gas grill. Continue to rotate as the bacon will make the fire flare.
For those of you who think you've got a favorite dove recipe, you don't know what you're missing until you eat them this way! I'm not kidding!
*Be sure to use pickled jalepeno slices* in the recipe above.
I've always been leery though of buying a firearm at long distance. I like to have it in my hands and work it a few times before I close the deal. Not that there's much that can go wrong with a Remington shotgun (except some of those early tang safeties), but it still feels funny.
Make a marinade of olive oil, black pepper, garlic, and a little salt. (Optionally, cajun spices like Tone's seasoning can be used.) Pierce doves with a fork, and marinade for an hour or so. Crush a bag of Ritz Crackers, and roll marinated doves in cracker crumbs. Bake at 275 until toasty golden brown. Serve with red wine.
I have been known to eat crow quite often (grin)
Clean the birds, keep the breasts and dump everything else - you better have a lot of birds or a lot of potatoes - get 7em cooking in a little oil, add some onions and what-not - add flour a little at a time until you have some gravy, then serve 'em with potatoes or rice or....
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