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Gave our Parkers the day off
Unread 05-16-2020, 09:33 PM   #1
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Default Gave our Parkers the day off

Dale and I decided to give our Parkers a break, and dug deep from the back of safe. I decided on a graded Baker 12, I don't the grade. Has a Pointer and Setter on the side plates. I also brought a favorite, my LeFever EE 12.
Dale started with his W C Scott 28, then finished strong with one of his favorites, a Smith 0 grade 16.
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Unread 05-17-2020, 09:37 AM   #2
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I can't imagine what your freezer looks like. Nice guns, BTW. It seems a long time before our dove season opens in September. Thanks for reminding us of what's to come.
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Unread 05-17-2020, 01:13 PM   #3
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It's a lot of prep for what little meat you get, but I really enjoy eating them. I simmered some last week and placed them on a bed of brown rice. Made gravey from the drippings. So good I had it for breakfast the next day. I'm making a batch of dove enchiladas with these!
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Unread 05-17-2020, 02:01 PM   #4
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It's a lot of prep for what little meat you get, but I really enjoy eating them. I simmered some last week and placed them on a bed of brown rice. Made gravey from the drippings. So good I had it for breakfast the next day. I'm making a batch of dove enchiladas with these!
Yes takes some effort but I wouldn’t mind having several hundred Eurasian Banded Dove breasts in my freezer that I’d killed and cleaned . I think 50-75 a day would be about right so it wasn’t to big an effort to get them cleaned .
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Unread 05-17-2020, 02:05 PM   #5
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My favorite with Morning Dove is to take the breast rinse well pat dry put a seasoning of ones choice I usually go with a Cajun or creole of some type then toothpick half a strip of bacon around each put them in a Tupperware container and let them sit in the frig overnight . Then the following day for lunch or dinner put them in the oven and broil them until the bacon was cooked well enough to eat . I can usually eat 12-15 at a sitting with fried taters Cole slaw and cornbread .
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Unread 05-17-2020, 02:16 PM   #6
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you gona have to ride that biycikle a few more miles..sounds mighty good.....charlie
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Unread 05-17-2020, 02:23 PM   #7
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Sounds mouth watering! We filet our breast when cleaning, much easier and faster to cook. I don't worry about a meat shortage. These birds are plenty and I could eat them daily!
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Unread 05-17-2020, 04:45 PM   #8
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Sounds mouth watering! We filet our breast when cleaning, much easier and faster to cook. I don't worry about a meat shortage. These birds are plenty and I could eat them daily!
I rip the skin on Pheasent breasts open and fillet both sides the breast and toss the carcass . But for dove/quail I rip the breast skin pop the breasts out with the wings attached and use a pair of pruning shears to cut the wings off .
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Unread 05-17-2020, 04:53 PM   #9
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There’s a lot to be said for killing and processing your own poultry/fish/venison etc , especially in this present situation . As I’m of the opinion that the health folks supposedly in the know in actuality don’t know . I don’t usually keep much venison burger here . Each time I kill a deer I take the inner tenderloin and the backstraps for here and cut the rest off the bone and bag it up for my buddy to make burger from later . Well last week I got five bags of venison burger (12-15 pounds total) from him and I’ll refrain from buying beef burger as well for awhile .
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