Dove hearts and tenderloins- art of the cut (pics). How to remove them.

[Jmh05]

Yes it’s a lot of work but I look forward to this every year.

I debone the breast and remove the tenderloins. The breast gets marinated and yes some goes to poppers but most goes straight on the grill to medium rare.

The tenderloins are sautéed with butter, onion and garlic then mixed with brown gravy and put over toast.

The hearts taste like little pieces of beef filet. Coarse salt, pepper, skewer and sear for about 45s per side. Great with a good whiskey.















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[FLASH_OUTDOORS]

Too much work


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[okrattler]

I leave the heart attached to the breast when I take the breast out of the bird. I leave the tenderloin attached to the breast meat when I take it off the bone, if I do.

[Smart]

Too much work

I cannot disagree.... just pluck those breast nuggets off the bone with two end cuts, marinate and wrap em in the Texas dove popper special

[FLASH_OUTDOORS]

I cannot disagree.... just pluck those breast nuggets off the bone with two end cuts, marinate and wrap em in the Texas dove popper special

I have even less steps. I clean and de breast them. Put them in a bag and give them away to a fellow hunter that is dumb enough to put the work into liver flavored meat. I might eat one popper after a few beers.


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[Smart]

I have even less steps. I clean and de breast them. Put them in a bag and give them away to a fellow hunter that is dumb enough to put the work into liver flavored meat. I might eat one popper after a few beers.


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Well we probably cook a little better than you..

[Mjjust]

I have even less steps. I clean and de breast them. Put them in a bag and give them away to a fellow hunter that is dumb enough to put the work into liver flavored meat. I might eat one popper after a few beers.


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First I like liver but two if you don’t overcook it it doesn’t taste like liver. Past medium rare is over done. I like food with flavor.

[DKirk]

I kept the hearts last year abs sautéed them. They were dang good.

[gfulton]

Buddy and I saved all the gizzards out of dove one year. Cut them open and cleaned them out. They were good fried.

[Jmh05]

Yep, too much work for most people, but I'm in it for the food. I love all the different dove recipes.

I tried the livers and gizzards last year...they weren't for me. Livers had a good consistency but I didn't like the flavor. Gizzards- never could get them cooked right even after watching several youtube videos.

[Buck_jane]

We keep the hearts and gizzards. Gizzards you have to fry

[ThisLadyHunts]

I’m with you. It’s never “too much work” when you’re on a quest for culinary enlightenment.

I’ve never been a fan of organ meats but your description of the hearts sounds delicious. I plan to tell my husband to start saving them but, earlier, I asked him to field dress the dove a little differently this year (keep the skin on and “spatchcock” them) and there are only so many times I can go to that well.

As for your tenderloin recipe, my mom used to make something similar when I was growing up. We called it “Sh*t on a Shingle.” Hah!

[Burnadell]

I have even less steps. I clean and de breast them. Put them in a bag and give them away to a fellow hunter that is dumb enough to put the work into liver flavored meat. I might eat one popper after a few beers.


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Pryer sent for you.

I’m with you. It’s never “too much work” when you’re on a quest for culinary enlightenment.

I’ve never been a fan of organ meats but your description of the hearts sounds delicious. I plan to tell my husband to start saving them but, earlier, I asked him to field dress the dove a little differently this year (keep the skin on and “spatchcock” them) and there are only so many times I can go to that well.

As for your tenderloin recipe, my mom used to make something similar when I was growing up. We called it “Sh*t on a Shingle.” Hah!

lol!