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Mesquite
Smoked Dove
"Here in
our part of Texas, we frequently enjoy fantastic action during dove season.
Consequently, large dove barbecues have become popular with many hunters."
2 or more successful hunters and families/friends
1/2 slice bacon per dove breast
toothpicks
Worcestershire sauce
Mesquite wood reduced to coals or mesquite chips over coal
Wrap each dove breast with half a slice of bacon and secure
with a toothpick or a shish kabob spear. Cook over mesquite coals 30 to 40
minutes while enjoying the company of friends and family. Serve with a baked
potato and green salad.
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Grilled Dove Kabobs
Dove breasts
Balsamic vinegar
salt and pepper
Bacon
Fresh rosemary sprigs
olive oil
Portabella or cremeni mushrooms
Fresh parsley/cilantro
Fresh garlic Red or yellow sweet peppers
Make a marinade of equal parts oil and vinegar. Add salt and
pepper, fresh garlic (chopped), fresh rosemary *
(strip the leaves and chop), and the fresh parsley chopped all to taste.
Bone the dove breast (each dove will yield 2 pieces). If you
are using the Portabella cut it into similar sized pieces, for crememi cut in
half. Place the dove, mushrooms and the sweet pepper (cut in small pieces) in
the marinade and let rest for 30 minutes or so. Remove the dove pieces and dry
slightly. Wrap each piece of dove in enough bacon to cover. Then assemble your
kabobs alternating the wrapped dove, mushrooms, and peppers. *If
you saved your rosemary stems they make beautiful skewers (leave a few leaves at
the top of each. When all are assembled grill them on a hot grill or in a grill
pan for about 2-5 minutes per side, do not over cook.
This is a wonderful appetizer or main course depending on the
number of dove available to you. I like to use it as an appetizer followed by a
meal of grilled lobster, grilled corn with herb butter, and homemade ice cream.
Remember, game is always a cause for celebration. Enjoy!
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Dove with Madeira
12 dove breasted
1 lemon, cut in half
salt and pepper
1 TBSP butter per breast
1/2 cup chopped shallots
1cup Madeira
1/3 cup flour
1 cup chicken stock or water
3/4 cup heavy cream
Rub each breast with the cut side of the lime and season with
salt and pepper to taste. Sear the breast quickly in the butter you have melted
in your casserole dish. Remove the breast, then add the shallots to the pan and
sauté until translucent. Add the flour and cook for 2-3 minutes to form a white
roux. Stir in the remaining ingredients and cook until slightly thickened.
Return the breasts to the casserole, cover, and bake at 350 degrees for about 30
minutes.
This recipe can be used for any game bird but is exceptional
with the dark meat of the dove. Plan on 3 to 4 breast per person with plenty of
side dishes. Remember dove are very small, and very hard to hit on the wing.
Therefore, each small portion should be treated as a special treat.
I recommend serving this with wild rice or a good rice pilaf,
steamed or sautéed baby vegetables, and of course a good crusty bread to soak up
the lovely sauce. A wonderful French onion soup would be a lovely 1st course and
you might end the meal with something like a chocolate mousse cake. I hope that
you enjoy this meal fit for a king!
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Busy Day Pheasant
2 pheasant, cut into serving pieces
Butter
1-2 Onions
quartered Celery, cut in 1-2 inch pieces
Carrots, cut in 1-2 inch pieces
Potatoes, peeled and chunked
1 can cream of mushroom soup
1 can cream of celery/chicken soup (your choice)
Brown the pheasant in the butter. Place the browned pheasant
into a crock-pot or slow cooker. Add the vegetables to the crock-pot. Pour the
undiluted soups over the vegetables. Cook, covered, on the low setting for 6
hours or until the pheasant is tender and the vegetables are done.
This is a wonderful recipe for those days when you just don't
have time to worry about cooking. I often get the ingredients ready the night
before and then put it together in the morning. The pheasant can be browned the
night before as well. My family considers this a "comfort food". It
has the feel of a stew, but is elegant enough to serve for company since you are
using pheasant, which makes any recipe special.
You may want to complete this delicious meal with a green
salad from the grocery store, some deli rolls or specialty bread, and perhaps a
cheesecake or fruit pie from the freezer section. This is perfect for the
hurried Mom and Dad that still want a wholesome meal without the last minute
fuss.
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Fast Pheasant
6 ounces orange marmalade, 1 bottle French dressing, 1/2 cup
water, 1 package Lipton's onion soup, 2 pheasants- legs/breast or 4 pheasant
breasts.
Mix and stir all ingredients (except pheasant) to create a
sauce in a baking dish. Place all pheasant parts in the sauce. Set oven to
preheat at 350 degrees. Bake for one hour turning the pheasant several times.
Serve with white or brown rice and your favorite steaming vegetable. Serves 4.
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Pheasant Stewed
2 pheasants cut into pieces, flour, salt/pepper, 4 tablespoons
of real butter, 2 cups of cream
Mix Salt and Pepper in to flour. Dredge the pheasant pieces in
the flour mixture. Brown in a skillet with melted butter. Add cream and let
simmer covered for about an hour. Serves 3 to 4.
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Index
Parmesan Quail
8 to 10 Quail
1 stick margarine
1 1/2 cup cracker crumbs
1/4 cup grated parmesan
Melt margarine in a Pyrex baking dish. Dip quail in the melted
butter then roll in a mixture of cracker crumbs and parmesan cheese. Put the
quail in the melted margarine and bake at 350 degrees 40 to 45 minutes.
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Smothered Quail
6 Quail
6 tablespoons of Butter
3 tablespoons flour
2 cups chicken broth
1/2 cup sherry
Salt and Pepper to taste
Brown quail in heavy skillet in melted butter. Remove to
baking dish. Add flour to skillet and stir well. Slowly add broth, sherry, salt
and pepper. Blend and pour over quail. Cover baking dish and bake at 325 degrees
for 1 hour and 15 minutes. Serve with rice. Serves 6.
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Stuffed Roast Quail
6 Quail, 1 1/2 cups Madeira, 1/4 cup raisins, 3 whole cloves,
2/3 cup cooked rice, 1/2 cup almonds-chopped, 2 teaspoons grated orange peel,
Pinch of ground ginger, 4 tablespoons butter-melted and divided, Juice of 1
orange.
Combine in saucepan Madeira, raisins and cloves, and bring to
a boil and simmer for 5 minutes. Remove cloves and strain mixture. Reserve.
Combine the raisins with rice, almonds, orange peel and ginger; stir in butter.
Stuff the birds with mixture; truss the birds, and brush with butter. Blend the
reserved Madeira with orange juice to make a basting sauce. Roast the quail in
450 degree oven for 5 minutes, lower heat to 300 degrees, baste frequently with
sauce until tender (about 25 minutes). Place on a heated platter with rice and
serve at once. Serves 6.
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Roast Grouse
1 grouse per person
salt and pepper (freshly ground, if possible)
Bacon strips (for wrapping the birds)
White wine (preferably a German Riesling)
Butter (Do not use margarine)
Granny smith apples (1/4 per bird)
Heavy cream
Preheat your oven to 300 degrees. Wash and dry each bird. Rub
salt and pepper, to taste, both inside the bird and over the outside. Place 1/4
of an apple into the cavity along with 1 teaspoon of butter. Next, wrap each
bird with 1 or 2 slices of bacon. Place the wrapped birds into a roasting pan.
Fill the roasting pan about a 1/2-inch deep with white wine (or apple cider or
water). Cover the pan and place in your preheated over for 45 minutes.
When the 45 minutes has elapsed remove the pan from the oven.
Pour out the liquid and raise the oven temperature to 450 degrees. Remove the
bacon from the birds and return to the oven for 10 minutes or until golden
brown. In the meantime, reduce the juice from the pan and add some heavy cream
to thicken. Serve the thickened juices over the birds.
This is a wonderful way to cook almost any bird (even
chicken). Add some mashed potatoes, and some glazed carrots to make a meal that
your family is sure to enjoy. As a final delight to this wonderful meal I would
suggest a light dessert such as Poached Pears in Port Wine with a dollop of
whipped cream.
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Smothered Grouse
4 grouse (ruffed) cut in half, salt/pepper, 1 tsp. Thyme, 4
oz. Butter, 4 shallots or scallions, 1/2 pound sliced mushrooms, 2 cups sour
cream, 1/2 cup chicken broth, 1 tsp. Plum jelly
Dredge grouse in flour, salt, pepper, and herbs. Sauté grouse
in several tablespoons of butter. Remove grouse pieces and sauté the shallots
or scallions and mushrooms in same skillet using remainder of butter. Mix sour
cream, broth, and jelly. Return grouse to skillet and add sour cream mixture.
Bake covered for 1 hour at 350 degrees.
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