Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Around the Campfire
 
Thread Tools Display Modes
Old 09-07-2020, 12:03 PM   #1
Jmh05
Pope & Young
 
Jmh05's Avatar
 
Join Date: Oct 2006
Location: Water Valley, TX
Hunt In: Tom Green/Irion, Fisher Co.
Default Dove hearts and tenderloins- art of the cut (pics). How to remove them.

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.















Sent from my iPhone using Tapatalk
Jmh05 is offline   Reply With Quote Back To The Top
Old 09-07-2020, 12:06 PM   #2
FLASH_OUTDOORS
Pope & Young
 
FLASH_OUTDOORS's Avatar
 
Join Date: Aug 2012
Location: Tomball
Hunt In: Davy Crockett National Forest
Default

Too much work


Sent from my iPhone using Tapatalk Pro
FLASH_OUTDOORS is online now   Reply With Quote Back To The Top
Old 09-07-2020, 12:08 PM   #3
okrattler
Pope & Young
 
Join Date: Mar 2010
Location: Oklahoma Panhandle
Hunt In: Oklahoma
Default

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.
okrattler is online now   Reply With Quote Back To The Top
Old 09-07-2020, 12:09 PM   #4
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by FLASH_OUTDOORS View Post
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
Smart is offline   Reply With Quote Back To The Top
Old 09-07-2020, 12:14 PM   #5
FLASH_OUTDOORS
Pope & Young
 
FLASH_OUTDOORS's Avatar
 
Join Date: Aug 2012
Location: Tomball
Hunt In: Davy Crockett National Forest
Default

Quote:
Originally Posted by Smart View Post
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.


Sent from my iPhone using Tapatalk Pro
FLASH_OUTDOORS is online now   Reply With Quote Back To The Top
Old 09-07-2020, 12:18 PM   #6
Smart
Pope & Young
 
Smart's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
Default

Quote:
Originally Posted by FLASH_OUTDOORS View Post
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.


Sent from my iPhone using Tapatalk Pro





Well we probably cook a little better than you..
Smart is offline   Reply With Quote Back To The Top
Old 09-07-2020, 12:20 PM   #7
Mjjust
Ten Point
 
Mjjust's Avatar
 
Join Date: Jun 2012
Location: San Antonio
Hunt In: San Angelo/ Any Public lands.
Default

Quote:
Originally Posted by FLASH_OUTDOORS View Post
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.


Sent from my iPhone using Tapatalk Pro

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.
Mjjust is offline   Reply With Quote Back To The Top
Old 09-07-2020, 12:35 PM   #8
DKirk
Ten Point
 
DKirk's Avatar
 
Join Date: Nov 2011
Location: Lake Jackson
Default

I kept the hearts last year abs sautéed them. They were dang good.
DKirk is online now   Reply With Quote Back To The Top
Old 09-07-2020, 12:38 PM   #9
gfulton
Ten Point
 
gfulton's Avatar
 
Join Date: Jun 2017
Location: Graham
Default

Buddy and I saved all the gizzards out of dove one year. Cut them open and cleaned them out. They were good fried.
gfulton is offline   Reply With Quote Back To The Top
Old 09-07-2020, 12:43 PM   #10
Jmh05
Pope & Young
 
Jmh05's Avatar
 
Join Date: Oct 2006
Location: Water Valley, TX
Hunt In: Tom Green/Irion, Fisher Co.
Default

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.
Jmh05 is offline   Reply With Quote Back To The Top
Old 09-07-2020, 01:33 PM   #11
Buck_jane
Six Point
 
Join Date: Oct 2014
Location: Flatonia
Hunt In: Fayette
Default

We keep the hearts and gizzards. Gizzards you have to fry
Buck_jane is offline   Reply With Quote Back To The Top
Old 09-07-2020, 01:46 PM   #12
ThisLadyHunts
Ten Point
 
ThisLadyHunts's Avatar
 
Join Date: Mar 2020
Location: Central Texas
Hunt In: Austin, Boerne, Wyoming, South America
Default

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!
ThisLadyHunts is offline   Reply With Quote Back To The Top
Old 09-07-2020, 01:54 PM   #13
Burnadell
Pope & Young
 
Burnadell's Avatar
 
Join Date: Oct 2006
Location: White Oak
Hunt In: Bee County
Default

Quote:
Originally Posted by FLASH_OUTDOORS View Post
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.


Sent from my iPhone using Tapatalk Pro
Pryer sent for you.

Quote:
Originally Posted by ThisLadyHunts View Post
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!
Burnadell is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:52 PM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2021, vBulletin Solutions Inc.
Copyright 1999-2012, TexasBowhunter.com