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05-17-2020, 12:13 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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05-17-2020, 01:01 PM | #4 | |||||||
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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines ! |
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05-17-2020, 01:05 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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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines ! |
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05-17-2020, 01:16 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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05-17-2020, 01:23 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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05-17-2020, 03:45 PM | #8 | ||||||
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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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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines ! |
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05-17-2020, 03:53 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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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines ! |
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