Dove Recipes for Fall

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 ingrediants 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
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.

Bubba's Catfish Batter!
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.

Wild Meat Marinade
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.

Sumptuous Seafood Sandwiches

Swordfish Souvlaki
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.

Smoked Salmon, Horseradish Sour Cream & Cucumber Wrap Sandwich
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 (5x1/4 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.

Shrimp, Bacon & Fried Green Tomatoes "BLTs"
½ lb. frozen thawed cooked shrimp, chopped
1 lb. bacon
1 tbsp. olive oil
3 lbs. green tomatoes (about 6), cut into ¼ in. slices
12 lg. slices firm sourdough bread
1 lb. mozzarella cheese, sliced
fresh basil leaves
In a 10-12 in. heavy skillet cook bacon in batches over moderate heat until crisp, reserving ½ cup drippings and transferring bacon to paper towels to drain. (When bacon is almost crisp, add in shrimp for just 3 min. to flavor in bacon.) In a bowl, coat 4 tomato slices evenly with cornmeal and season with salt. In skillet heat ¼ cup reserved bacon drippings and olive oil over med. heat and fry tomatoes until golden brown on both sides about 5 min. Transfer to paper towels to drain. Finish frying remaining green tomatoes in same manner. Preheat broiler. On a baking sheet broil one side of bread slices until golden. Make sandwiches by layering, on untoasted sides of 6 bread slices, all ingredients. Top with remaining bread slices, toasted side up. Serves 6.

Mediterranean Tuna Heros
3 6-oz. cans tuna packed in oil, drained
1 cup pitted Kalamata olives, chopped coarse
½ cup each drained bottled pimientos, scallions and fresh cilantro, all chopped
¼ cup thinly sliced peperoncini
¼ cup mayonnaise
1 tbsp. fresh lemon juice
2 loaves Italian or French bread loaf (about 17 x 3 ½ in. each)
4 cups shredded romaine lettuce
Make filling: In a bowl stir together all filling ingredients until combined well but still chunky. Filling may be made a day ahead, covered and chilled. Halve loaves horizontally with a serrated knife and make 2 large heros with filling and romaine. Cut each hero into 4 sandwiches and wrap each separately in plastic wrap. Chill. Serves 8.

Quick & Easy, But Delicious Recipes

No heating up the kitchen with long cooking times and much work.

Spicy Honey Thighs
2 tsp. each garlic powder and chili powder
1 tsp. each salt, cumin and paprika
½ tsp. ground red pepper
8 skinless, boneless chicken thighs
6 tbsp. honey
2 tsp. cider vinegar
Preheat broiler. Combine first 6 ingredients in lg. bowl. Add chicken to bowl and toss to coat. Place chicken on broiler pan that has been sprayed with non-stick cooking spray. Broil chicken 5 min. on each side. Combine honey and vinegar in sm. bowl and brush chicken with honey mixture. Broil 1 min. Remove chicken and brush with honey mixture again. Broil another minute until chicken is done.

Chinese Chicken Salad
4 cups shredded lettuce
1 cup crunchy chow mein noodles
2/3 cup cubed cooked chicken
2 green onions, chopped finely
¼ cup toasted sliced almonds
4 tsp. toasted sesame seeds
Vinaigrette: ¼ cup canola oil, 4 ½ tsp. white wine vinegar, 1 tbsp. sugar, salt & pepper to taste. Combine vinaigrette ingredients in a jar and shake well.
Combine all salad ingredients and drizzle with vinaigrette.

Mexican Pasta Toss
8 oz. ziti or penne pasta, cooked according to pkg. directions
1 can each petite diced tomatoes w/green chiles, drained corn and black beans, drained
½ cup sliced scallions
2 tbsp. fresh cilantro leaves, chopped
¼ cup shredded taco style cheese blend with seasonings
Toss all ingredients to mix well.

Bacon, Mixed Greens and Shrimp Salad
2 slices bacon
1 ½ lb. peeled & boiled lg. shrimp (purchased bag of precooked frozen then thawed)
5 cups mixed lettuce greens (arugula, watercress, baby spinach, etc.)
1 cup cherry tomatoes
2 tbsp. each light sour cream and balsamic vinegar
2 tsp. extra virgin olive oil
fresh ground pepper to taste
Cook bacon in lg. nonstick skillet over med. heat until crisp. Remove bacon from pan, reserving 1 tbsp. drippings. Crumble bacon, set aside. Add shrimp to dripping and sauté for 2 minutes. Transfer shrimp to lg. bowl. Add remaining ingredients and toss well. Dressing ingredients and hot shrimp will wilt the greens. Top with crumbled bacon and serve immediately.

Spiced Salmon with Mustard Sauce
2 tsp. whole grain mustard
1 tsp. honey
¼ tsp. each tumeric, ground red pepper, garlic powder and salt
4 salmon fillets
Preheat broiler. Combine all ingredients except salmon. Rub mustard mixture on salmon fillets. Place fish, skin sides down, on a jelly roll pan coated with cooking spray. Broil 8 minutes or until desired doneness.

Pita Bread Salad
1 lg. each red and green bell pepper, lg. seedless cucumber and lg. yellow tomato, chopped
1 small red onion, thinly sliced
8 oz. feta cheese, chopped
½ cup fresh basil, chopped
4 cups toasted then torn pita bread pieces
Dressing: Whisk 6 tbsp. red wine vinegar, ½ cup extra virgin olive oil, ½ tsp. each salt and garlic powder and fresh ground pepper to taste.
Toss all ingredients together and let sit 10 minutes before serving.

BLT Sushi Handroll
10 bacon strips, cooked and cut into 4x1/2 in. strips
1 cup prepared short-grain sushi rice
6-8 half sheets nori
½ cup Wasabi Mayo (Mix ½ cup mayonnaise w/ 2 tsp. wasabi powder & few drops water)
1 tomato, cut lengthwise into ½ in. thick strips
1 avocado, cut lengthwise into ¼ in. strips
1 cup baby lettuces
Lay nori shiny-side down horizontally in the palm of your left hand. Press 2 tbsp. rice into the left side of the nori. Dab a thin line of wasabi mayo down the center of the rice. Lay in 1-2 bacon strips, 1 tomato slice, 1 avocado slice and a few lettuce leaves. Hold the nori between both palms like a book. Anchoring the roll with your right hand, push up the lower left corner of the nori with your left thumb toward the top-middle edge. Curl the corner over and tuck it under the ingredients. Continue curling up in a spiral motion to form a cone shape. Seal the corner of the nori with a couple mashed grains of rice.

Baked Snapper Rotena
So easy and so delicious!
4 Servings
4 Tbsp Spanish olive oil
4 cloves garlic
2 large yellow onions
3 sweet green peppers, not bell peppers
1 26 oz can crushed tomatoes
salt and pepper to taste
a pinch of nutmeg
2 bay leaves
2 lbs snapper fillets
Slice 1 onion into thin rings and seed the peppers and cut into strips. Pour 2 tbsp olive oil into a large frying pan and heat to medium. Sauté the onion and peppers. Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook for about 30 minutes.
While the tomato sauce is cooking, prepare the fish and pan. Cut the other onion into julienne strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.
Preheat oven to 350F degrees. Place in oven and bake until the fish is tender, 20-30 minutes.

Barbecued Bass
6 Servings
2 lbs. bass fillets
1/2 c. cooking oil
1/2 c. sesame seeds
1/3 c. lemon juice
3 tbsp. soy sauce
1 tsp. salt
1 clove garlic, crushed
Place fillets in a single layer in shallow bowl. Combine other ingredients and pour over fish. Let stand 30 minutes, turning once. Remove fish and reserve sauce for basting. Place fish on well greased wire grill. Cook 8 minutes on barbecue grill about 4 inches from moderately hot coals. Baste while fish is cooking. Turn and cook about 7 minutes on other side. Serve remaining sauce with fish. Yield: 6 servings.
Broiled Grouper with Crab and Shrimp Sauce
Everyone will think you were in the kitchen for hours!

Grouper with Crab and Shrimp Sauce
6 Servings
1/4 cup butter
1 1/2 cups heavy cream
1 teaspoon Creole mustard
2 (6 ounce) cans crabmeat, drained and flaked
1 (4 ounce) can small shrimp, drained
1 teaspoon Cajun seasoning
salt and pepper to taste
2 pounds grouper fillets
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon chopped fresh parsley
salt and pepper to taste
Preheat your oven broiler. Cover a medium baking dish with foil.
Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with the Cajun seasoning, salt, and pepper. Cook until thoroughly heated.
Place the grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

Baked Red Snapper
2 Servings
2 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning, or your favorite seasoning blend with salt
1/8 teaspoon fresh ground black pepper
1 to 2 teaspoons minced fresh parsley
1 teaspoon snipped fresh or frozen chives, optional
3 to 4 tablespoons plain or seasoned bread crumbs
2 tablespoon freshly grated parmesan cheese, optional
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.



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