![]() |
![]() |
![]() |
![]() |
![]() |
#1 |
Pope & Young
![]() Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
|
![]()
I'm going to experiment with some of this weekends dove haul.
As good as sous vide is to prevent over cooking lean wild game I figured "hey why not dove?" A quick internet search turned up very little so I'm gonna "wing it". 147 degrees for a couple hours should get me close. Then I think I'll make a glaze and finish them under the broiler. Wish me luck and stay tuned for the pics. |
![]() |
![]() ![]() |
![]() |
#2 |
Pope & Young
![]() Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
|
![]()
We prefer them filleted.
Gave a sprinkle of kosher salt fresh cracked black pepper and a bit of garlic powder ![]() ![]() ![]() ![]() These will make up the glaze ![]() |
![]() |
![]() ![]() |
![]() |
#3 |
Ten Point
Join Date: Nov 2015
|
![]()
I’ll bet this is how they cook dove in California
Sorry couldn’t resist. I’m sticking to Italian dressing bacon jalapeño onion and fire. Had a friend of mines wife make some dove dumplings once that were good too. Sent from my iPhone using Tapatalk Last edited by Bh_liberty; 09-04-2018 at 06:42 PM. |
![]() |
![]() ![]() |
![]() |
#4 |
Pope & Young
![]() Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
|
![]()
The corn was really good...
The dove... To me, not so much. My wife said she liked it. |
![]() |
![]() ![]() |
![]() |
#5 |
Pope & Young
Join Date: Aug 2013
|
![]()
So tough? Tender? Changes for different exsperiment?
|
![]() |
![]() ![]() |
![]() |
#6 |
Pope & Young
![]() Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
|
![]()
I normally go for savory over sweet. It was tender just off putting flavor to me.
|
![]() |
![]() ![]() |
![]() |
#7 |
Ten Point
Join Date: Oct 2006
Location: McKinney,TX
Hunt In: Voss
|
![]()
So the sous vide worked out but the glaze needs work?
|
![]() |
![]() ![]() |
![]() |
#8 |
Ten Point
Join Date: Feb 2013
|
![]()
I think you took internal temp too high? livery? seems like 120-25 seems bout right before a sear.
|
![]() |
![]() ![]() |
![]() |
#9 |
Pope & Young
![]() Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
|
![]() |
![]() |
![]() ![]() |
![]() |
#10 |
Ten Point
Join Date: Mar 2010
Location: Colorado
Hunt In: CO and Texas when I can
|
![]()
I didn't think about trying the sous vide for doves, but I have tried a few things in it, and it's just not for me. The killer fajita recipe on here is the best way I've had doves. If any ones looking for a sous vide, let me know.
|
![]() |
![]() ![]() |
![]() |
#11 | |
Ten Point
Join Date: Oct 2009
Location: White Settlement, Tx
Hunt In: Pleasanton, Public land
|
![]() Quote:
|
|
![]() |
![]() ![]() |
![]() |
#12 |
Pope & Young
![]() Join Date: Sep 2013
Location: Mansfield, TX
Hunt In: Gouldbusk, TX
|
![]()
No the corn was oven roasted.
|
![]() |
![]() ![]() |
![]() |
#13 |
Four Point
Join Date: Oct 2015
|
![]()
The dove stew I had in Argentina was amazing. Hope to try it soon.
|
![]() |
![]() ![]() |
![]() |
#14 |
Spike
![]() Join Date: Nov 2018
|
![]()
Thanks for sharing, gotta try that.
|
![]() |
![]() ![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|