I was looking for a new way to cook dove last year besides the standard bacon/jalepeno wrap & grill and came across this Perlot recipe by Curt in a Teal thread. I thought it might work with dove and sure enough it was great. So, here you go on Dove Eve.
Originally posted by curtintex
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Perlot
Serves 8-10
3 plucked big ducks (or 6 teal)(or 20 dove breasts)
1# link sausage
1# bacon
1 whole white onion
8 mushrooms
1 can creme of mushroom soup
5 1/4 cup rice
-Chop raw bacon up very small
-Chop onion
-Chop mushrooms
-Cook Onion, mushrooms and bacon until bacon is well done and remove and set aside.
-quarter and slice links and cook in bacon grease until done. Remove and add to bacon.
-Add whole ducks to bacon grease and cover with water and can of soup. Cook on med heat until done.
-Remove ducks, remove skin and debone...chopping and shredding to very small pieces and add to bacon/onion/sausage pile.
-Drain duck stock through cheesecloth and add trimmings to bacon/onion/sausage/duck pile
-Cook rice in correct amount of duck stock until done.
-Stir duck/bacon/sausage/onion/trimmings into rice and season with salt, pepper and Ragin' Blaze.
Do not get any on your forehead....your tongue will beat your brains out trying to get to it.
**you will have plenty of duck stock left over, so freeze it and use it later to make rice in...it is delicious.
Serves 8-10
3 plucked big ducks (or 6 teal)(or 20 dove breasts)
1# link sausage
1# bacon
1 whole white onion
8 mushrooms
1 can creme of mushroom soup
5 1/4 cup rice
-Chop raw bacon up very small
-Chop onion
-Chop mushrooms
-Cook Onion, mushrooms and bacon until bacon is well done and remove and set aside.
-quarter and slice links and cook in bacon grease until done. Remove and add to bacon.
-Add whole ducks to bacon grease and cover with water and can of soup. Cook on med heat until done.
-Remove ducks, remove skin and debone...chopping and shredding to very small pieces and add to bacon/onion/sausage pile.
-Drain duck stock through cheesecloth and add trimmings to bacon/onion/sausage/duck pile
-Cook rice in correct amount of duck stock until done.
-Stir duck/bacon/sausage/onion/trimmings into rice and season with salt, pepper and Ragin' Blaze.
Do not get any on your forehead....your tongue will beat your brains out trying to get to it.
**you will have plenty of duck stock left over, so freeze it and use it later to make rice in...it is delicious.
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