Dove season opened last week. Mr.B and Farmer Boy have been shooting all they can ... and bringing home all they can find - hee! hee! ... dove hunters will get that one.
Last Thursday, besides creating the Charmin's Delights cookie, I cooked up a mess of dove served with stewed tomatoes & zucchini and southern green beans. Sitting down to eat an entire meal that had been homegrown and wild harvested brought a sense of satisfaction that city folks can't even imagine. Modern grocers are a wonderful convenience that I am truly grateful for. But, knowing that my family can thrive and flourish without them is a tremendous comfort.
After you get the men folk to clean and breast out the dove, try cooking them up like this:
|Whiskey Glazed Jalapeno Stuffed Bacon Wrapped Dove|
1/2 c. sour mash whiskey
1/2 c. apple cider OR apple juice
2 Tbsp. brown sugar
1/4 tsp. red pepper flakes
1/2 tsp. vanilla extract
4 tsp. cider vinegar
Mix all ingredients in a small sauce pan. Bring to boil over med-high heat and reduce by 1/2 stirring occasionally.
16 de-boned dove breasts
4 jalapenos, seeded & deveined, quartered into strips
8 slices of bacon, halved
1. On a 1/2 piece of bacon stack 1/2 of a dove breast, followed by a 1/4 slice of jalapeno, topped with the other 1/2 of a dove breast. Bring up and wrap bacon around the stack and secure with a toothpick. Repeat until you have a total of 16 bundles.
2. Line a baking sheet with foil and top with a wire rack. Place dove bundles onto the wire rack and brush with glaze. Bake at 400 degrees Fahrenheit for 20-30 minutes, brushing with glaze every 8-10 minutes, until dove meat is cooked through and bacon is crispy. Remove from oven and brush with additional warm glaze before serving.
If you are not fond of the dark dove meat, substitute quail breasts.
Note: Always cook wild game until there is "no pink".