Posted on 08/28/2006 1:32:10 PM PDT by girlangler
I am all over that, especially the wine part. I bet you use a California cabernet...not French.
Look out for the yellow bellied Kofi dove and the yellow winged Kerry loon.
You ate pigeons? pigeons???? Did you try the rats too?
"I am all over that, especially the wine part. I bet you use a California cabernet...not French. "
Mondavi.
The only thing French I eat is French toast and that's pushing it.
I have French doors going to my sunroom.
Yup. Just like that.
"You ate pigeons? pigeons???? Did you try the rats too?"
Pigeons are called squab. They used to sell them in the slaughterhouses in Brooklyn. Bunnies also. But no rats.
I keep hearing about squirrel. I guess those are RATS with bushy tails?
What exactly do you think a dove is?
~ 1 cup flour
~ 10 dove breasts
~ 1 stick butter or margarine
~ 2 cloves garlic, minced
~ 1/2 cup water
~ 1/2 cup cooking sherry
Preheat oven to 350°.
In skillet, melt butter or margarine. Add garlic and simmer 1 minute to release the flavor of the garlic.
Dredge dove breasts in flour and brown in skillet.
Place breasts in baking dish. Cover with water and sherry. Bake 1 hour.
Serve with rice or noodles.
Enjoy!
I always toss 'em in the rubberized game pouch, when I'm lucky enough to hit 'em.
Now just where did you get that picture of Mr. Ditter?
LOL!
You never heard of SQUAB?
Squab or young pigeon are processed at four weeks of age, and they are available all year round fresh although there are occasional shortages.
Squab - young pigeon with head on, feathers and feet off and gut out (sized in 50 grams increments) IW
200-500 grams
SQBF
Squab Supreme - double breast fillet skin on with first wing joint attached
100-200 grams
As Required
SQM
Squab Maryland - drumstick and thigh bone in
I love doves! They're challenging to shoot and easy to clean. :-)
Make an ashtray out of 'em?
Man, that sounds good! We normally baked them poultry style, a bit of poultry seasoning, garlic and onions wrapped in foil.
I love to cook. It is one of those things that really are worthwhile. When I go on a lasagna rampage, I usually make at least 4 lasagnas, with and without meat, and different sauces.
Takes at least a day to clean up after, though.
Dove Breasts
Bacon
Chedder Cheese
Fresh Jalapenos
Toothpicks
Lawrey's seasoned salt
Pace Picante Sauce (Mild or Hot depending on your taste)
Directions
Breast the doves into two seperate pieces of meat
Marinate meat in Pace Picante Sauce & Lawrey's seasoned salt
Half the jalapeno peppers iand remove the seeds
Fill the pepper with cheese
Place a piece of meat on each side of pepper and wrap with bacon.
Place a toothpick through the bacon, meat and pepper to hold 'em together.
Throw 'em on the grill.
Hawk food?
Whether its grilled, fried or roasted, doves are at the top of the pile when it comes to good wild game fare.
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The top of what pile? Surely you would not seriously try to suggest that wild dove is the best tasting wild game! I cannot comprehend such a suggestion. I wouldn't trade one Bobwhite quail for a truck load of doves.
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