PRDATR Report post Posted September 5, 2017 Friday I had made dove poppers using hatch chili and queso fresco after coating each piece in a mix of cumin and chili powder and I was wanting to do something different for last night. After slicing the breast I chopped up some more hatch chili and mixed it into the bowl of dove meat. Then I whipped up some egg whites and added the dove and stirred it up to get it all coated before adding the fish fry. I heated up a 50/50 mix of mustard oil and canola oil in the wok. Once it was hot I added the dove and stirred it to keep from boiling. It only took a couple of minutes to cook and then I drained it. Before I started the wok I got some water hot in a pot and when it looked like it was close to boiling I added some green cabbage leaves then let if boil for a minute or two until it was a little soft then took them out to dry. I added some fresh carrot to add some sweetness to counter act the chili. I like lentils so I cooked some up and added tumeric, sliced almonds and the top off two cloves. All in all the dove was incredibly tender and cooked perfect with a little crunch from the fish fry and it just melted in my mouth with none of the liver taste that can come from overcooking them. 9 Share this post Link to post Share on other sites
Adicted Report post Posted September 5, 2017 interesting...looks good. I will post what I did in a minute... Share this post Link to post Share on other sites
Adicted Report post Posted September 5, 2017 We had about 40 dove total...Soaked in buttermilk for 24 hours. Kills the gamey flavor and breaks it down. Rinsed them off and then seasoned with Lawrys season salt and some garlic powder, pepper....Cut up some small strips of green chiles and Peppered bacon. Stuck a stick through the middle to hold all together and put on the Traegar gill at 275 until the bacon was done. Came out really good. Was swimming and drinking all afternoon and forgot to take finish pics. Everyone loved them even hunters who hate dove. They tasted great. 5 Share this post Link to post Share on other sites
AzDiamondHeat Report post Posted September 5, 2017 I like the bacon poppers too. We do some with jalapenos and some with pineapple chunks. Share this post Link to post Share on other sites
PRDATR Report post Posted September 5, 2017 These poppers were grilled on the top rack for about 10 minutes. 5 Share this post Link to post Share on other sites
Viper Report post Posted September 5, 2017 Daaang...I'm hungry! Share this post Link to post Share on other sites
Adicted Report post Posted September 5, 2017 looks great...most people hate dove cause they dont know how to cook them....they always dry them out 2 Share this post Link to post Share on other sites
trphyhntr Report post Posted September 5, 2017 the only reason it's edible is because the taste of dove is masked to the max Share this post Link to post Share on other sites
PRDATR Report post Posted September 5, 2017 They are very easy to overcook and is you don't get all the bloodshot clots out it makes the taste stronger. When I cook them in the skillet I don't stir it or flip them over until about 50% of the pink is cooked away on the top. Once I flip them I take them out after about 30 to 40 seconds and let them rest for a minute or so. 2 Share this post Link to post Share on other sites
Big Browns Report post Posted September 5, 2017 WOW, those look amazing!!!! Share this post Link to post Share on other sites
Zeke-BE Report post Posted September 5, 2017 Starving! Share this post Link to post Share on other sites
AZHog Report post Posted September 6, 2017 You guys are making me hungry! Looks like some really good recipes. Share this post Link to post Share on other sites
