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#83 | ||||||
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Brined dove brest seared two minutes a side, baked acorn squash with butter and brown sugar, grits fried in panic bread crumbs.
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The Following 5 Users Say Thank You to Harry Collins For Your Post: |
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#84 | ||||||
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Now that looks like one fine brown heart healthy meal. Have eaten grits about as many ways as there are to cook shrimp but have not had grits like that, mostly because never had leftover grits.
Jeff Foxworthy in connection with a local restaurant made a run trying to make grit chips once. It tasted like a corn chips with no salt. Quoting Justin Wilson "Even one grit without salt tastes like schick, I ger-ontee" |
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#85 | ||||||
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Unfortunately I've never had the pleasure of dining on dove breast.... Someday I hope to.
Are they anywhere near as fabulous as woodcock breast? .
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"I'm a Setter man. Not because I think they're better than the other breeds, but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture." George King, "That's Ruff", 2010 - a timeless classic. |
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#86 | ||||||
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Wow Dean....If you like Woodcock, or Snipe, you will love dove breast.
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" I love the look Hobbs, my Vizsla, gives me after my second miss in a row." |
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#87 | ||||||
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I guess you either love eating woodcock or hate it. I fall into the latter catagory. I always ate everyone I shot and picked the birds like I do all my birds, but I really didn't enjoy them. I ate them out of obligation. I must admit that my bird dogs loved the woodcock bits I gave them. But what do they know, they also eat poop.
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The Following User Says Thank You to Tom Flanigan For Your Post: |
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#88 | ||||||
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Tom... somebody prepared it wrong for you.
If I didn’t like eating them I wouldn’t shoot them. .
__________________
"I'm a Setter man. Not because I think they're better than the other breeds, but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture." George King, "That's Ruff", 2010 - a timeless classic. |
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#89 | ||||||
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Our group likes dove breasts so much that we brought back 200 pairs from our Argentina shoot. Pierce the breast, insert a piece of onion or pepper (mild or hot), wrap in bacon, on the grill for about 3-4 minutes. Don't overcook 'em
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"Striving to become the man my dog thinks I am" |
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The Following User Says Thank You to John Dallas For Your Post: |
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#90 | |||||||
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My grandfather didn’t favor woodcock either, although my grandmother loved it. In his later years he stopped shooting them. Not because he didn’t like to eat them but because he came to the conclusion that hitting them was relatively easy and he saw no need of killing so small a bird. I’ll continue shooting them because they are a nice bonus in the grouse woods and I’ll continue to eat them although I am not really crazy about the taste. I do admit, however, that the fat on each section of the breast is nice eating. I believe that it was the late Tap Tapley, of Field and Stream Taps Tips fame and a noted grouse and woodcock hunter, that stated that he thought woodcock tasted awful. He listed a recipe to cook the woodcock in. Then he stated that it was best to eat the sauce and throw away the woodcock. |
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The Following User Says Thank You to Tom Flanigan For Your Post: |
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