Author Archives: trilogyoutdoor

Doves in wine

• 8 doves, cleaned and picked
• 3 T. olive oil or bacon drippings, heated
• Brown doves on all sides in oil or drippings in heavy iron skillet.
• 1/2 cup red wine
• 1/2 cup olive oil
• 2 T. Worcestershire sauce
• 1/2 tsp. salt

Add all ingredients to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender Serve with wild rice.

Pan-roasted Dove with Peaches

• 4 ea. dove
• 1/2 lb. whole unsalted butter
• 1 T. oil
• 5 ea. peaches
• 2 c. chicken broth
• 2 ea. small onions, chopped
• 2 ea. garlic cloves, chopped
• 1 ea. bouquet garni (10 black peppercorns, 2 thyme sprigs, 2 bay leaves and 1 slice of fresh ginger)
• 2 t. fine sea salt
• 1 t. black pepper
• 1 t. sugar
• 2 T. cognac
• 2 T. Grand Marnier

For the peaches: Cut a small “X” on the bottom of each peach and plunge them into boiling water for 10 seconds. Transfer the peaches to an ice water bath and allow them to cool. Peel the peaches and cut them in half lengthwise to remove the stones. Be careful not to damage the peach halves. Place eight peach halves to the side and reserve the skins and stones along with the two remaining peach halves for the sauce. For the doves: Season inside and outside with some salt and pepper. Brush two tablespoons of melted butter over them. Heat the oil in a skillet over high heat and lightly brown them on all sides. Roast them in a 450° oven for 12 minutes. Remove them from the oven, and allow them to rest for 10 minutes. Separate the breasts from the carcasses, and pour off the fat from the pan. For the sauce: Place the pan over high heat. Add 1 tablespoon of butter, the onions, garlic, the dove carcasses, the reserved peach skins and stones and the two peach halves. Deglaze the pan with the cognac and Grand Marnier. Use a spoon to scrape any bits from the bottom of the pan. Reduce the liquid by two thirds and add the stock and the bouquet. Simmer over gentle heat for 20 minutes, while skimming the surface of fat and impurities as needed. Strain the sauce, return it to the pan and reduce until it becomes slightly syrupy. Keep warm. Preheat the broiler to hot. Sprinkle some sugar over the peach halves and glaze them under the hot broiler (approximately 2 to 3 minutes). Set them aside. Slice the peach halves and place them at the bottom of each plate. Arrange two breasts in the middle of the plates. Meanwhile, remove the sauce from the heat and whisk in 1 tablespoon of whole butter. Season it with salt and pepper to taste. Spoon the sauce over the dove and peaches.

Quick and Delicious Sautéed Dove

• 3 dove breasts per person
• 1-2 stalks fresh celery
• 1-2 carrots
• Olive oil
• Fluffy cooked rice
• Bottle of a nice red wine

Start the rice ahead of time, because this dish doesn’t take a lot time to prepare. Pour enough olive oil into a frying pan to cover its bottom. While it’s heating, slice each dove breast into three or four slices. Next, slice the carrots and celery at an angle so that it is more presentable than just chopped. When the oil is hot enough, add the dove meat. Whisk the slices around the pan just once before adding a splash of wine to the pan. Then add the vegetables, letting them cook just long enough to heat through. Serve over rice.

Bacon & Maple Dove

• Dove breasts, de-boned
• Cream cheese, softened
• Jalapeno peppers, sliced
• Brown sugar
• Bacon
• Maple syrup

Soak the dove in water for 1 hour. Remove and pat dry. On one side of breast, place 1/2 tsp. cream cheese and a slice of pepper. Sprinkle on a pinch of brown sugar. Wrap entire thing in bacon and secure with toothpicks. Grill over medium heat until bacon is almost done. Turn as needed.
Baste with maple syrup and continue to cook until bacon is done. Baste several times. Turn as needed.

Slow Cooked Dove

• 6-8 dove breasts, skinned
• 1 medium chopped onion
• 1 can cream of mushroom soup
• 1 can diced tomatoes and chiles
• 1 clove garlic, chopped
• Salt and pepper to taste

Soak the breasts in salt water solution for 20-30 minutes (1 Tbsp salt to 4 cups water.) Rinse the birds and set aside. Place all ingredients in a crockpot. Stir and cover. Turn crockpot on low. Cook time approximately 6-8 hours. Follow manufacturer’s instructions for your crockpot. Serve with mashed potatoes, rice, or noodles.

1 egg
1 ½ cups of milk
2 cups of cornmeal
1 ½ tsp salt
½ tsp of cayenne pepper
1/4th tsp black pepper

Mix the egg and milk in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown.

1 Serving
2 quarts of water
½ cup of vinegar
1/4th cup lemon juice
1 tbs salt

Combine all ingredients and marinate the game for several hours. Rinse the meat with cold water before cooking. This marinade helps eliminate the wild taste of venison.

• 1 pound skinless swordfish steak (about 1 in. thick), cut into 1 in. cubes
• 1 tbsp. fresh lemon juice
• ½ tsp. dried oregano
• 4 (7-in.) pitas
• 1 lg. cucumber
• 8 oz. container of plain yogurt
• 1 ½ tsp. chopped fresh mint
• ½ tsp. chopped garlic, mashed to a paste w/ ½ tsp. salt
• 2 med. tomatoes, chopped
• ½ sm. chopped red onion
• ¾ cup chopped romaine lettuce

Prepare grill. Preheat oven to 200 degrees. In a bowl toss swordfish with lemon juice, oregano and salt and pepper to taste. Cover and chill, 15 min. Wrap pitas in foil and warm in oven. Peel and seed cucumber and coarsely chop. In a sm. bowl, stir together cucumber, yogurt, mint, garlic paste and salt and pepper. Grill fish in oiled grill basket about 8 min. turning occasionally. Divide cucumber mixture among pitas, spreading to cover. Top with fish. Sprinkle tomatoes, onion and lettuce over fish and roll pitas into cones, wrapping with foil to secure. Serves 4.

• 1 English cucumber
• 1 sm. red onion
• ½ cup sour cream
• 1 ½ tbsp. chopped drained capers
• 2 tsp. drained bottled horseradish
• one 16-18 in. round, thin wrap or lavash bread
• 6 thin slices smoked salmon (about 6 oz.)
• chopped chives
• 1 cup watercress sprigs

Halve and seed cucumber. Cut cucumber into 16 (5×1/4 in. thick) sticks. Cut onion into thin slices. In a sm. bowl stir together sour cream, capers, horseradish and salt and pepper to taste. Quarter wrap or lavash bread and spread 1 side of each quarter with 1 tbsp. sour cream mixture, leaving a ½ in. border all around. On each quarter arrange about 1 ½ slices salmon in one layer over sour cream mixture and spread 1 tbsp. sour cream mixture over salmon. On each quarter arrange a few slices cucumber, onion, a sprinkling of chives and a few watercress sprigs. Season with salt and pepper. Tightly roll up each wrap around filling into a cone and wrap in plastic wrap. Chill for an hour to form and for flavors to marry. Makes 4 small sandwiches.