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-   -   Best Dove Fillet Recipe... Prize awarded (http://discussions.texasbowhunter.com/forums/showthread.php?t=660132)

Gunnyart 09-04-2017 10:11 AM

Best Dove Fillet Recipe... Prize awarded
 
I filleted out about 50 Dove and lightly salted Peppered and Garlic salted a few to grill today.
Who has the Best recipe for dove breast?

I will ship a free T-Mate to the recipe I decide to go with.

https://i.imgur.com/cRcEjs5l.jpg

dfkoon 09-04-2017 10:19 AM

There's the typical poppers with cream cheese, jalapeno and bacon. Those are always a crowd pleaser. Not my recipe but I'm gonna try doing some with a piece of pineapple and honey-sriracha dipping sauce. So,
1. dove breast with pineapple wrapped in bacon.
2. grill

Honey-Sriracha Dipping Sauce
Ingredients
½ cup honey
1 Tbsp. Sriracha, or to taste
1 tsp. soy sauce
Juice of one lime

thorthunder 09-04-2017 10:23 AM

We dice the breasts and lightly sauté them with butter garlic and onions and then mix them into Mexican corn bread mix. Cook just like cornbread and serve with gravy.....

mikeyb_23 09-04-2017 10:39 AM

I usually fillet then off and chicken fry them with some onions

Gunnyart 09-04-2017 10:41 AM

interesting suggestions so far

Kingfisher789 09-04-2017 10:51 AM

Dove and deer sausage gumbo.

JakeGraves 09-04-2017 10:55 AM

Cut in half and seed out Jalapeños. Put breast filet in half jalapeño wrapping with bacon. One toothpick is enough to keep it together.

Gunnyart 09-04-2017 11:02 AM

Quote:

Originally Posted by Kingfisher789 (Post 12704367)
Dove and deer sausage gumbo.

Didn't have any deer sausage but dove breast Gumbo was my "go to" favorite last year.

Mtltx 09-04-2017 11:22 AM

There's a dove lettuce wraps on here. I will try to find it.

MySRT8U 09-04-2017 11:29 AM

Cream cheese, pineapple, wrap in bacon and grill.


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Sideler 09-04-2017 11:36 AM

Cut each breast in half, soak in Frank's hot sauce, flour and fry.

DFWPI 09-04-2017 11:43 AM

Tag

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Ronnie41 09-04-2017 11:47 AM

I fillet, chicken fry and then mix in cream ( milk ) gravy served over bread . Hard to beat this way.

Chrisj81 09-04-2017 11:47 AM

I like to let the dove marinade in shinier bock while I prep. By cutting green bell peppers into thin strips and cut up some smoked gouda cheese, then wrap the dove breast around the pepper and cheese roll up in half a slice of bacon then sprinkle a mixture a McCormick Montreal steak seasoning and Webbers steak and chop seasoning and cook over a hickory fire. I promise you it's bomb

dfkoon 09-04-2017 12:03 PM

Heres another that I have saved off to try - like most, it's not my original recipe.

Hot Fried Birds (serves 4)
12 whole doves, plucked and gutted
1 cup buttermilk
kosher salt and freshly ground black pepper
2 cups all-purpose flour
oil or lard, for frying
3 tablespoons unsalted butter
4 tablespoons honey
4 garlic cloves, finely chopped
3 tablespoons hot sauce
4 thinly sliced jalapeños
1/4 cup fresh herb leaves, such as parsley or marjoram

Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.

Remove the birds from the buttermilk, season well with salt and pepper, and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.
Heat 4 inches of oil to 375 degrees in a fryer or large pot.

Melt the butter, then combine it with the honey, garlic, and hot sauce in a large bowl.
Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.

Toss the fried birds with the melted-butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.

jroghogbow12 09-04-2017 12:04 PM

tasty!!!!

HoustonHunter94 09-04-2017 12:08 PM

Other than the popper route I'll save some and dice up and use as the meat in dirty rice. I've also done that dove pasta recipe in the recipe section on here that was really good.


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critter69 09-04-2017 12:46 PM

Quote:

Originally Posted by dfkoon (Post 12704502)
Heres another that I have saved off to try - like most, it's not my original recipe.

Hot Fried Birds (serves 4)
12 whole doves, plucked and gutted
1 cup buttermilk
kosher salt and freshly ground black pepper
2 cups all-purpose flour
oil or lard, for frying
3 tablespoons unsalted butter
4 tablespoons honey
4 garlic cloves, finely chopped
3 tablespoons hot sauce
4 thinly sliced jalapeños
1/4 cup fresh herb leaves, such as parsley or marjoram

Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.

Remove the birds from the buttermilk, season well with salt and pepper, and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.
Heat 4 inches of oil to 375 degrees in a fryer or large pot.

Melt the butter, then combine it with the honey, garlic, and hot sauce in a large bowl.
Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.

Toss the fried birds with the melted-butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.

This is the one I use most often, really like it.

dallred 09-04-2017 12:59 PM

Marinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!

mharris1 09-04-2017 04:39 PM

Quote:

Originally Posted by dfkoon (Post 12704502)
Heres another that I have saved off to try - like most, it's not my original recipe.

Hot Fried Birds (serves 4)
12 whole doves, plucked and gutted
1 cup buttermilk
kosher salt and freshly ground black pepper
2 cups all-purpose flour
oil or lard, for frying
3 tablespoons unsalted butter
4 tablespoons honey
4 garlic cloves, finely chopped
3 tablespoons hot sauce
4 thinly sliced jalapeños
1/4 cup fresh herb leaves, such as parsley or marjoram

Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.

Remove the birds from the buttermilk, season well with salt and pepper, and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.
Heat 4 inches of oil to 375 degrees in a fryer or large pot.

Melt the butter, then combine it with the honey, garlic, and hot sauce in a large bowl.
Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.

Toss the fried birds with the melted-butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.

Not mine either, but this one is really good.

Gunnyart 09-04-2017 04:42 PM

Quote:

Originally Posted by mikeyb_23 (Post 12704349)
I usually fillet then off and chicken fry them with some onions

Had to replace the gasket on my grill and can't fire it up for 24 hours so looks like I'll be chicken frying 'em tonight
Mikeyb shoot me a pm and I'll send you a t-mate

RascalArms 09-04-2017 05:00 PM

Quote:

Originally Posted by dallred (Post 12704604)
Marinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!

I'm in...thanks for sharing David! This one sounds tasty for sure.

sasqy 09-04-2017 06:10 PM

Quote:

Originally Posted by dallred (Post 12704604)
Marinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!

This plus a slice of white onion

Gunnyart 09-04-2017 07:54 PM

https://i.imgur.com/5LCPGkEm.jpg
https://i.imgur.com/hv4Y4E7m.jpg

Richard S. 09-04-2017 08:18 PM

Quote:

Originally Posted by sasqy (Post 12705239)
This plus a slice of white onion

I do this one too but about 5 min or so before done I put some BBQ sauce on them. Haven't served to anyone yet that didn't like them.

Gunnyart 09-05-2017 11:53 PM

Got the grill up and running so I tried poppers tonight. Tough to decide which I liked better. Not sure what I'll try next.
https://i.imgur.com/ZkFBQjQm.jpg
https://i.imgur.com/HdGQwHpm.jpg

allenpeterson 09-06-2017 11:43 AM

I coat mine with Olive Oil and then sprinkle them with some Chef Paul Prudhomme's meat magic seasoning and let sit for an hour or so. Then I do the usual and wrap them up with jalapeno's and bacon and place them on the pit. Right before they are done I put a dab of honey with some bulls eye BBQ sauce.

ultrastealth 09-06-2017 11:46 AM

Quote:

Originally Posted by dallred (Post 12704604)
Marinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!

This. Puts filet minion to shame.;)b

aggieman08 09-06-2017 12:00 PM

Here is a crazy one that we accidentally found when we ran out of bacon.

Marinate in Italian dressing for a couple of hours, dredge in 50/50 flour and crushed crackers, FRY, and salt while still hot.

Gives a great zing and is more flavorful than the traditional milk / egg batter.

CastAndBlast 09-06-2017 12:03 PM

Soak in raspberry/chipotle dressing for 24 hours. Then dip into flour/ragin blaze frying mixture. Fry till golden brown.

dataxman 09-06-2017 12:13 PM

You can use dove in place of many meats. Chicken fry, grilled, poppers, etc. The main thing is don't over cook it. If you keep it to a maximum of medium rare - medium temperature, you will always have great eats. It will be tender, juicy, and have a wonderful flavor. It's a great meat. Just like most game animals, it is so much better than chicken, unless you cook the crap out of it. Then a lot of people say taste like chicken or liver, which has a lot to do with the fact that you have to cook the crap out of yard bird (chicken).

cake 09-06-2017 12:29 PM

Tag

Bort 09-06-2017 12:41 PM

If you want to get fancy, you can cook Bad Day Dove Porcini Risotto.

1 tbls butter
3 cloves of minced garlic
1 white onion, diced
1 cup of arborio rice
1/2 cup white wine
1/2 cup mushrooms, diced
4 cups of Beef stock or you can make your own dove stock from the dove bones
4 dove breasts, chopped
1/2 stick of additional butter
1/4 cup freshly grated Parmesan

Melt the butter in a large pan and sauté the onion for 4 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add in the mushrooms and cook an additional minute. Add the rice and stir until coated with butter, about 30 seconds. Add the wine and stir for 1 minute. Place the dove into the mixture and add the broth little by little and keep stirring until the rice absorbs the broth and becomes soft. Stir in the additional butter until creamy. Finally stir in the Parmesan and salt and pepper to tatse. Enjoy!

If you want, add a bit of truffle oil once it's finished for some zing!

Shane 09-06-2017 02:12 PM

Whatever you can do to add bacon and jalapeños and other stuff that tastes really good usually works best. Dove ain't quail.

35remington 09-06-2017 02:27 PM

I am getting tired of bacon wrapped dove with cream cheese and jalapeños (sacrilege, I know).

Shane 09-06-2017 02:29 PM

Quote:

Originally Posted by 35remington (Post 12709851)
I am getting tired of bacon wrapped dove with cream cheese and jalapeños (sacrilege, I know).

Me too.

Shoot more quail. :D

Bort 09-06-2017 02:35 PM

Quote:

Originally Posted by CastAndBlast (Post 12709529)
Soak in raspberry/chipotle dressing for 24 hours. Then dip into flour/ragin blaze frying mixture. Fry till golden brown.

That sounds really good!

Brazman 09-06-2017 02:45 PM

My two favorites are:

fillet the two breasts out of the bones, then toss in flour, egg, flour, and chicken fry. Make country gravy from the oil drippings and serve over white rice or mashed potatoes.

Or fillet out the meat, and season with mixture of equal parts sea salt, fresh cracked pepper, and garlic powder, then saute in butter until JUST done. They're tender and flavorful cooked this way, really good.

Buckslayertx 09-06-2017 03:20 PM

Hawaiian Dove Breasts

Marinade:

1/2 cup of soy sauce
1/2 cup of Teriyaki sauce
1/4 cup pineapple juice
1/2 cup light brown sugar
1/2 cup ginger ale soda
1 tsp onion powder
1 tsp garlic powder
1 1/2 tsp coarse ground black pepper
1 tsp cayenne pepper

Marinate for 4 hours. Bacon wrap and skewer with a tooth pick. Charcoal grill until bacon is lightly crispy and dove is medium to medium rare.

Try to just eat one.

ABWGTX 09-06-2017 04:13 PM

Dove breast in a red wine gravy over pecan wild rice dressing. Heaven

Roy Munson 09-06-2017 08:16 PM

Google "Cecilia Chiang lettuce wraps". Substitute a bunch of dove breast and chicken thighs (skin on for fat). Finely mince both. Then make according to recipe. It was originally made completely with squab. It is a great way to incorporate game birds into a more refined meal. Also a great alternative to cream cheese/bacon/jalapeño, chicken fried with gravy and rice etc. Those are all great but this is completely different take.

If you are looking for new and different ways to cook game, I would suggest looking to cultures who have historically had high poverty. Think Southeast Asia, China and India. They can take the worst cuts of lean game meat and season and cook it in ways that render it fantastic.

doghouse 09-06-2017 08:30 PM

Do you use a knife to get the meat off the breast are do you just use your thumb. Looks great. I'm ignorant of this way to cook dove meat.

Etxbuckman 09-06-2017 08:34 PM

Quote:

Originally Posted by 35remington (Post 12709851)
I am getting tired of bacon wrapped dove with cream cheese and jalapeños (sacrilege, I know).

I don't care for it that much. But it is easy to prep and cook them this way.

Roy Munson 09-06-2017 09:30 PM

Quote:

Originally Posted by doghouse (Post 12710678)
Do you use a knife to get the meat off the breast are do you just use your thumb. Looks great. I'm ignorant of this way to cook dove meat.

just run your thumb against the breast bone. Make sure you get the tenderloin. Dove is very lean. You either have to eat it medium rare or add fat via other meats if you want to cook it past medium rare. Mince the dove and chicken meat.

I do the same thing with dove or duck in place of pork liver in boudin.

HankH 09-07-2017 09:24 PM

Love the doves, but tried a new method a few days ago that is outstanding. Familiar with Sous Vide? Sounds gay (French "under vacuum"), but I have had great success with everything from backstraps to lesser venison cuts, wild pig ribs, ducks, turkey legs, you name it. If unfamiliar or without the equipment, check out the Field and Stream article link where all you need is an ice chest, ziplock and thermometer.

http://www.fieldandstream.com/articl...ison-sous-vide

I did the dove fillets for 5 min at 140 degrees with a little Dale's in the bag. They came out rare and hit the cast iron skillet for about 30-45 sec on each side for a sear. Perfect med rare, virtually zero moisture loss. My kids (oldest 6) ate an entire plate less than 30 minutes after a full lunch. Proud dad.

-Hank

rebelbow 09-09-2017 03:36 AM

Goathead Ranch Dove

marinate birds over nite(my marinade recipe below)
place 1 half breast fillet on a 1/2 strip of bacon
stack a thin chunk of purple onion and 1 slice of jalapeno on top
wrap and secure with tooth pick
season with tony's and coarse ground pepper
put on medium hot grill
baste with mopping sauce (recipe below) :cook til bacon is done

goat head ranch marinade
------------------------------
small bottle zesty Italian dressing
can of regular coke-- reserve 1/2
2 tblsp Worcestershire
1 tblsp soy sauce
1/4 cup Head Country BBQ sauce
4 liberal splashes of Yucatan habanero hot sauce
DISCLAIMER --- all measurements are approximate dependent upon alcohol consumed!

Mopping sauce
----------------
make a thin mopping sauce with the left over BBQ sauce and coke with a couple of spashes of habanero hot sauce ( I prefer Yucatan sunshine brand)


serve with- Mexican rice
- black bean & corn salsa
- tortillas

postman 09-09-2017 03:48 AM

First I marinate myself for a few hours in Shiner Bock, then cook them anyway you want and they are delicious!

billfromtx 09-14-2017 06:59 AM

Quote:

Originally Posted by dallred (Post 12704604)
Marinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!

this!

DoubleGProstaff 09-15-2017 08:21 PM

Dove carnitas!! Want to make some dove jerky.


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pervis 09-15-2017 08:47 PM

Do your popers w the jalapeno stuffed w cream cheese and chedar sprinkled on top of that. Then lay on your dove breast wrap w a medium thick cut of bacon. Grill em till the bacon is crispy. I sprinkle on ragin blaze on the bacon while it's grilling. Grill on low heat for 30 mins to avoid flare ups


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