Skip to comments.Show Us Your Dove Recipes and Prove Anti-Hunters Wrong
Posted on 08/28/2006 1:32:10 PM PDT by girlangler
Show Us Your Dove Recipes and Prove Anti-Hunters Wrong- (08/28) Michigan Join our e-mail alert list
In their quest to ban dove hunting in Michigan by ballot in November, anti-hunters have stated repeatedly that doves are not eaten by hunters, giving the impression that they are left in the field to rot.
The U.S. Sportsmens Alliance wants sportsmen across the country to prove the anti-hunters wrong by submitting their best dove recipe and perhaps winning a sportsmens prize package for doing so.
Anti-hunting groups in Michigan have created a campaign of misinformation designed to win the votes of urban-dwellers and non-hunters across the state. Within every treatise they print or email about why dove hunting should be banned, they state that doves are nothing more than live target practice. There isnt enough meat on them to make eating them worthwhile. And in fact, they give the impression that no one eats them.
As any sportsman lucky enough to bring home a limit of doves knows, there is a reason that doves are the most popular gamebird in America. Beyond the fact that doves routinely challenge the shooting skills of even the best wingshot, they just plain taste good. Whether its grilled, fried or roasted, doves are at the top of the pile when it comes to good wild game fare.
In response to this falsehood by the anti-hunters the U.S. Sportsmens Alliance is asking sportsmen for their best dove recipe. For a gamebird that no one eats, there sure are a lot of recipes for preparing them and the USSA wants them all.
Send your best dove recipe and it will be posted on the USSA website. Show the anti-hunters in Michigan that, in fact, sportsmen do eat doves. There are as many recipes for preparing them as there are hunters fighting to continue hunting these great gamebirds.
Send your recipes, along with name, address, email address and telephone number to firstname.lastname@example.org or to Dove Recipes, U.S. Sportsmens Alliance, 801 Kingsmill Parkway, Columbus, OH 43229-1137.
All recipes will be posted, along with the name and state of its contributor. All who send in a recipe will be eligible for a sportsmens prize package featuring a Gerber knife, a Streamlight flashlight and USSA travel mug, shooting shirt and camo and blaze orange cap.
All who contribute a recipe will be eligible. Please send as many recipes as you wish, however only one entry will be submitted in the prize drawing per contributor. Only one prize package will be awarded. The winner will be chosen, at random, on October 1.
Information on this website can be reprinted with a citation to the U.S. Sportsmen's Alliance and www.ussportsmen.org
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. "
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.
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?
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
Squab Supreme - double breast fillet skin on with first wing joint attached
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.
Lawrey's seasoned salt
Pace Picante Sauce (Mild or Hot depending on your taste)
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.
Whether its grilled, fried or roasted, doves are at the top of the pile when it comes to good wild game fare.
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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