DOVE RECIPESSavory Marinade Recipes Easy Wild Game Recipes My dove recipes create tasty meals that you can create in no time. I offer hundreds of wild game recipes (so good that they are featured on the OUTDOOR CHANNEL) that will have your family begging you for more. 
FRIED DOVE BREAST RECIPE INGREDIENTS 6 to 12 dove breasts homemade garlic powder dried sage salt and pepper to taste DIRECTIONS Rub the dove breasts in garlic powder and sage and fry in butter. They are also excellent on the grill. DOVE CASSEROLE INGREDIENTS 2 TBS butter, melted 16 to 18 dove breasts 1 onion, chopped 2 cups sour cream 1 can homemade cream of mushroom soup 7 black olives, sliced 1/2 cup fresh mushrooms, sliced 1/2 cup fresh asparagus, diced 3/4 tsp homemade garlic powder 3/4 tsp homemade onion powder 2 TBS flour 1-1/2 cups cheddar cheese, shredded salt and pepper to taste DIRECTIONS PREHEAT oven to 350 degrees. Spray a casserole dish with oil and set aside. Melt the butter in a skillet and fry the dove breasts until brown. Place in the bottom of the prepared baking dish. Meanwhile, combine the remaining ingredients together in a bowl and pour over the dove breasts. Bake for 1-1/2 hours. Serve with a fresh garden salad and a loaf of homemade bread. DOVE HOT DISH Bake for 45 minutes to 1 hour; or until the dove is cooked through and tender. If the outside of the stuffing gets too dark, just cover with foil. NOTE Add the remaining ingredients and bring to a boil; simmering for 30 to 45 minutes or until the dove breasts are cook through. To serve: Sprinkle the dove breasts with creole seasoning and brown all sides in the grease; remove place in the dutch oven. Now add the onion, celery and bell pepper in the sausage grease and fry until tender. Drain and place in dutch oven. Add the tomatoes and enough chicken broth to cover all. Bring to a boil and simmer for a good hour; or until the dove is cooked through. Season again if needed. Add the raw rice and shrimp. Simmer until rice is cooked and serve. I have more than just dove recipes, check out the links below. My Fish Recipes and Wild Game/Game Bird Recipes are featured on the Outdoor Channel. Check it out now!
|
and receive Free Recipes
delivered directly to you...
...Cooking and Baking Tips too!
Check Out My Pheasant and Wild Turkey Cookbook:
My Fish Recipes and Wild Game/Game Bird Recipes are featured on the Outdoor Channel. Check it out now!
FEATURED RECIPE:
STUFFED ELK CABBAGE ROLLS
Ingredients
12 large cabbage leaves
1 lb ground elk
1 lb sweet Italian sausage
1 small can tomato paste, divided
1 tsp Better Than Bouillon beef base
1/2 cup water
1/2 cup warm cooked rice mixed with 1 TBS butter
1 egg
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp dried sweet basil (Sam's Club has it)
1 tsp homemade garlic powder
1 tsp homemade onion powder
1 TBS paprika
2 TBS onion, grated
2 TBS celery, diced
1/4 cup carrots, shredded
Sauce
2 cups tomatoes, crushed
remaining half of tomato paste
1 cup water
1 tsp Better Than Bouillon beef base
1-1/2 TBS brown sugar
cayenne pepper, to taste (optional)
remaining cabbage leaves to cover rolls
Directions
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls
More Wild Game and Game Bird Recipes
They work great for other meat like elk, moose and beef.
NOTE: You can use any fresh fish fillets for this recipe like walleye, crappie, perch, bluegill, cod, etc.
FRESH FISH TACOS
crappie (or blue gill) fillets
2 TBS canola oil for frying
2 TBS butter, for frying
1/2 tsp homemade chili powder
1 TBS honey
kosher salt and freshly ground black pepper
1 fresh lime
soft taco shells
cabbage slaw, recipe below
In a skillet over medium-high heat, heat the canola oil and butter for frying.
Meanwhile, dust the clean fillets with chili powder, kosher salt and then drizzle the lime juice and honey over them. Fry for 2-3 minutes, flip over and fry another 2-3 minutes. The crappie is done when it is opaque and flakes easily.
Heat the taco shells in a pan until it bubbles; flip and repeat.
TOPPINGS:
Chopped Cilantro
Homemade Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper
CABBAGE SLAW
5 cups green, red or mixed cabbage, finely chopped
1/2 cup homemade sour cream
1/2 cup homemade yogurt
2 TBS fresh lemon or lime juice
1/2 tsp cumin powder
1/2 tsp dill weed
kosher salt to taste
freshly ground black pepper to taste
3 green onions, sliced thinly
1 jalapeno, seeded and finely chopped
Combine sour cream, yogurt, lime juice, cumin powder, dill weed, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.
David Zinczenko from "Eat This Not That" has posted some information that you really need to see.
Following are 5 of the Grossest Things Your Eating
This is why I developed this website...