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 email@example.com 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
They should have one of those cook offs, where people can sample the recipes and have judges taste test them. Best way to determine the winner.
best recipe for clay birds??????
I'd like to contribute a dove recipe. Trouble is I never seem to be able to hit the little buggers. I'm death on quail, but those fast-moving little grey birds have always gotten the best of me.
Give me a nice big, bird like a goose, pheasant, or turkey, any day. I can hit them.
I don't do the cooking so I don't have the recipe, but I love them sauteed in a skillet with brown gravy.
I remember when PETA launched its anti fishing campaign. They went to a fishing tournament to protest cruelty to the fish.
A local radio station set up a remote broadcast across from the PETA protestors, they had a free fish fry for the public. It was great.
Clean the dove. Make an eggwash and put doves in. Roll em in peppered flour. Fry til crisp. Eat about a thousand of them. Wait til deer season and repeat recipe. Squirrel season...repeat. Bake the turkey. fry the fish. Gun em down and cook em up. Love that Ted Nugent.
Stick dove between teeth and gums. Enjoy smokeless dove satisfaction all day.
I've only had dove a few times, it was incredibly delicious.
Dove and shallots, french sauce, damn fine dining experience.
Kill it and Grill it! .....with lots of garlic butter..........
It has been a long time but I seem to remember it goes like this: Skin out breast, throw the skin legs and wings away, salt pepper, dredge in flour and deep fry. Even a caveman could do it. Yum!
Have sample "Dove Nuggets" at your polling place for folks to try.
Grew up and worked on a farm in upstate NY. Had a huge wire silo that we always filled with corn, and the pigeons were very well fed. Routinely took half a dozen birds or so, man were they good!
A little olive oil in the pan. Onion, celery, carrot and some garlic gets sauteed. Add dove meat. when almost done, remove from pan. Deglaze with some cabernet, run through strainer, add a little flour, salt and pepper and return bird meat to pan.
Serve with wild rice and veggie of choice. Drink rest of wine in bottle.
Or how I used to do it in NYC.
Wait outside of UN for Doves to appear. On any given Sunday there could be dozens of them. Laugh hysterically at them, call them code pinkos and go to Blarney Stone for some beer and bangers.
Season with salt and pepper. Wrap with a slice of bacon, and wedge a slice of jalapeno pepper between the bacon and bird. Grill.
Hilarious and good eating, too!
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.
Mourning doves, in addition to being plentiful all over Michigan, are also kosher. Many times I have contemplated grabbing one or two off my back porch.
marinate dove breasts over night in italian dressing, soy sauce, and a good splash of tabasco.
wrap each breast with a half slice of bacon securing with toothpicks.
grill over hot coals til bacon is cooked.
you pretty much want the dove meat cooked like you like steak. i like it still kind of pink/medium.
serve with red wine of your choice.
Some of the most enjoyable meals of my life have been doves on a brisk fall evening. I only cooked them one way, and that was by coating them with flour, salt and pepper and quickly browning them in hot oil. After that I would simmer them until done, replacing them with milk in the skillet to produce a nice gravy to go over the mashed potatoes. (Does that e belong there. I'll have to ask Dan Quayle. Oops, thats another great game bird.
One fall evening over twenty-five years ago some of my hunting friends and I had saved our doves from a few hunts and had a family dove dinner at my house. Counting kids, there were about twenty people to feed doves to, so getting them ready at the same time required several electric skillets, in addition to the stove. At that time our house still had the old fashioned fuses. They began to blow as more electrical devices were loaded up. After three or four fused were blown and replaced, someone was stationed at the fusebox with a box of fuses until dinner was ready.
I would wager that some of those kids are telling their kids about that dinner right about now as they eagerly wait for opening day of dove season the Saturday before Labor Day.
If it came down to it, hell, I'd eat a rat. A country rat, not a city rat.
There's a couple squirrels in my back yard that are livin on borrowed time... not that I'm starvin, but they like to plays games with my hound, and he don't appreciate it.
I roll them in buttermilk and grill them or roll them in buttermilk and then dip them in corn meal and deep fry them.
Something about european ring-necked invading the US and wiping out our indigenous species the other day.... recommended unlimited bags. I'll have to find it.
Something I have really come to enjoy is cooking up a couple cups of either egg noodles or angel hair pasta. Drain it really, really good, then pan fry it in olive oil or almond oil till it starts to brown. Spice as needed.
Great side dish for stir fry or a with a main meat plate, and/or gravy. Also, excellent with cheese or a sprinkled Parmesan.
My dad used to make dove stew, but I didn't like it - I think the gamey taste is a little too sophisticated for a young palate.
Now, venison you couldn't keep me away from.
Recipes? (please! Inquiring dove hunters want to know!)
I like to pepper them until they smoke.