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    #16
    tasty!!!!

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      #17
      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.


      Sent from my iPhone using Tapatalk

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        #18
        Originally posted by dfkoon View Post
        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.

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          #19
          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!!!

          Comment


            #20
            Originally posted by dfkoon View Post
            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.

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              #21
              Originally posted by mikeyb_23 View Post
              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

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                #22
                Originally posted by dallred View Post
                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.

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                  #23
                  Originally posted by dallred View Post
                  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

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                    #24

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                      #25
                      Originally posted by sasqy View Post
                      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.

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                        #26
                        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.

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                          #27
                          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.

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                            #28
                            Originally posted by dallred View Post
                            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.

                            Comment


                              #29
                              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.

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                                #30
                                Soak in raspberry/chipotle dressing for 24 hours. Then dip into flour/ragin blaze frying mixture. Fry till golden brown.

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