Iver Johnson Special Trap

[Stan Hillis]

This forum is dedicated to "Other Fine Doubles", and this gun isn't a double, or fine , so if I have overstepped my bounds I will not get my feelings hurt if the thread is removed. Not sure how strict these rules are.

A friend who doesn't get to shoot doves much, and loves to eat them, was the recipient of the limit I took Thursday afternoon. So, thinking ahead to Monday evening, and wanting some grilled dove breasts myself, I took to the field this afternoon all by my lonesome. I knew where about 50-60 doves were feeding and set up my decoys and blind there. Today was a first for me. In 61 seasons I had never shot doves with a single-shot gun before. I took my 32" barrel Iver Johnson Special Trap and some B & P Comp One shells. The Comp Ones are lower pressure one ounce loads that I have had problems using in my other guns, due to misfires from light primer strikes. They will, however, fire with 100% reliability in this external hammer gun. It has a tight choke, and the drop is not so minimal that I can't shoot it well, though it is a trap gun. I've got a feeling it won't be the last time I use it on late season doves.

All I wanted was a few fresh birds to grill Monday evening, and it worked out nicely. They are marinating in the fridge tonight.



SRH

[John Davis]

I have one of those as well. The only exposed hammer SBT made and on the rare side, just as the doves should be cooked.

[Stan Hillis]

Amen on the "rare side". I may try something a bit different tonight when I grill these. My bacon never gets cooked enough to enjoy, when I wrap it on the breasts, because the doves will be overcooked if you get the bacon done. I may partially cook the bacon in the microwave before wrapping it on the doves.

[John Davis]

That's a good idea. Let us now how that works out.

[Stan Hillis]

Cooked eight doves on the grill for supper. Marinated them overnight in the fridge in Lawry's Hawaiian Marinade. Cooked bacon slices for two minutes in microwave then wrapped the doves with the bacon.

By the time the doves were ready the bacon was completely cooked, too! Give it a try, John. Works great!

SRH

[todd allen]

That IJ has a very high cool factor!
I would love to try your your dove recipe. And plus one on cooking them rare.
When doves taste like liver, they are overcooked.

[Stan Hillis]

I have two of these I J Special Traps. One has the fuller trap forend without the schnabel tip, and of course the one you see has the typical "sporty" f/e. I'm in the process of restocking the other one. These guns had black walnut that was upgraded from the regular old Champion. Every one I've ever seen with original wood had nice figure in it.

They shoot well, and have a great trigger pull. Typically around .037" choke. Steve Barnett had one for sale last year, but it's gone now. Puglisi had one awhile back, too. Barnett's was listed at about $900, as I recall. To put that in perspective they sold for about $18.00 when new.

SRH

[Researcher]

Very nice.

I'm eating a plate full of Dove breast filets right now. Diced up a large onion and saute'd in olive oil until starting to turn brown. Then added a teaspoon of minced garlic and stirred another minute, add Dove breast filets (Eurasians 90 seconds on each side) then add 3/4 cup sherry and simmer another two minutes. Dump over a bed of long grain and wild rice. Enjoy!

Shotgun folder 02.jpg

[todd allen]

Dave, that's pretty much how I usually do them. Butter and garlic. Marinade in Bragg Liquid Aminos sauce.
I would like to try Stan`s recipe.

[Stan Hillis]

My dove shooting buds and I have them all sorts of ways. Fried, slow simmered in brown gravy, sautéed with peppers, onions and 'shrooms, and grilled various ways.

I usually marinate them in Italian salad dressing before grilling, but the Lawry's Hawaiian Marinade was really good on them tonight. Also have marinated them in an orange/citrus salad dressing with great results, but can't find it anymore.

SRH