All this gordita talk had me craving actual gorditas




[Reply]

Not sure how many dove hunters are in the thread, but now that the season is upon us, any dove recipes?
[Reply]

This is pretty good on the grill

12 dove breasts

Marinade

3/4 cup lemon juice

3/4 cup soy sauce

3/4 cup vegetable oil

1 tsp. salt

1 onion chopped

2 cloves garlic, chopped

1 T. Worcestershire sauce

Instructions:
Mix marinade ingredients together. Place dove breasts in large pan; add marinade. Cover overnight. Remove doves. Place on grill. Baste with marinade. Cook until done. Serves 4.OTE=kjwood75nro;15146950]Not sure how many dove hunters are in the thread, but now that the season is upon us, any dove recipes?[/QUOTE]
[Reply]

This one I do minus the peas and Brandy as I never have Brandy around. I like peas fine except in a cream sauce.

12 Doves

1 onion, chopped

1 stalk celery, chopped

1/3 cup chives, chopped

1 T. salt

1 T. pepper

1/2 cup evaporated milk

3/4 cup water

1 can (10 3/4 oz.) cream of mushroom soup

3/4 cup brandy

1 can (17 oz.) English peas

3 beef bouillon cubes

3 tsp. margarine or butter

Instructions:
Place doves in casserole dish. Arrange onions, celery and chives around. Salt and pepper. Add milk, water, mushroom soup, brandy, peas, margarine and bouillon cubes. Bake at 375F. for 2 hours. Remove doves and place on platter. Thicken gravy. Pour over doves. Serve with wild rice. Serves 4.
[Reply]

These are all from Missouri Conservation recipe book. I have had good luck with those.

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 sherry or dry red wine

1/2 cup olive oil

2 T. Worcestershire sauce

1/2 tsp. salt

Instructions:
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 brown and wild rice.
[Reply]

AW YISS


[Reply]

Oh man, I can just hear them cooking. . . This what it sounds like, when doves fry!!
[Reply]

Anyone meals that are just in one skillet? Looking to do something chicken oriented in a cast iron
[Reply]

It's soup season! Or white chicken chili...




Sent from my iPhone using Tapatalk
[Reply]

Wife made Sous Vide chicken. GOD IT WAS GOOD. No pics, but that's because I didn't make it.

Sous Vide is fucking AWESOME!
[Reply]

Making sous vide St Louis style ribs, Hour of apple wood smoke on smoker as low as I can without putting fire out then bagged and into the drink at 155 degrees for 10 +/- an hour then sprinkled with rib rub and back on a 250 degree smoker for an hour or until bark forms by putting closer to firebox.
[Reply]

What internal temp?

Sent from my Pixel 3 using Tapatalk
[Reply]

Was dark meat, so she went with 165.
[Reply]

Smoke tube...
[Reply]

That just looks so great.......:-)
[Reply]