This was AMAZING. Tasted like little pieces of filet mignon.
Never throwing these away again.
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Never throwing these away again.
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Never had dove but teal hearts are amazing! -
Love me some dove heart!! Like the way you roll Bud!! Well Done!Comment
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Looks great!
We save the hearts and gizzards too. I’ll have to try that next time. We’ve always fried them, but I’m burned out on that already.
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Awesome!! Dad use to mix those into my Mac and cheese when I was kid, loved them back then. Been 35 years since I last tasted them.Comment
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I make a little simmering bowl with foil when I just have the hearts & let them percolate on the grill...trying to learn the gravy recipe my mom has & playing with the pressure cooker for gizzards to keep them from being chewy. White wing gizzards are a pita to clean but worth the ending.Comment
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One of my favorite September rituals has been to “sautée” them in butter, then pour in eggs and scramble.
I bet they are great skewered like thatComment
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Do you clean/prep the hearts in any way, other than just washing, before cooking?Comment
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That’s all I do. Rinse with cool water. Pat dry. Salt & pepper to taste and cookOriginally posted by Goldensammy View PostComment
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Recipe:
I cut the top of the heart off- atriums or approx 2mm. Rinse off well. Marinate for 4hrs minimum (used Italian dressing) then skewer. Cook 1min 20s per side on high. Crack fresh pepper and salt over the finished hearts and enjoy.
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Fried dove hearts#popcornComment
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I saved the hearts from ours yesterday, just have to figure out how I want to cook them.Comment
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Don't forget the gizzardsComment
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I always feed those to my dog! He use to love them! I sure miss that dog
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I'll have to take a look at the gizzards next time.
Not a big fan of liver, but as small as dove livers are, they may not be too bad on the skewer. Anybody tried it?Comment
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