What would be some ways great ways to prepare and cook dove;while camping in my local mountains?
Posted: November 26th, 2010 | Author: Mitch | Filed under: Camping Recipes | Tags: campfire, couple of days, fresh game, gals, game birds, Hunting, mountains | 13 Comments »I will be camping the next couple of days in my local mountains. I will be hunting dove… What would be some great ways to cook fresh dove while camping in my local mountains??? What would be some tasty yet semi easy ways to prep and cook these fresh game birds??? I will have a campfire,pan and what ever ingredients you awesome guys and gals tell me to bring,ready to go for the fresh dove… Thanks so much… James
are you aloud to hunt them?
Wrap it up in bacon and marinate it in a teriyaki sauce!
@Omgitsas: Many families are only able to survive because of hunting. Especially where I live. It is a small town and in the winter the roads close down, so we can’t get supplies. Therefore we hunt and save up meat for the harsh season ahead.
Doves are beautiful bird dont harm them. IM TOTTALLLY AGAINST ALL HUNTING!
Wow you cook and eat doves?!!! What is your problem???!!!
Here’s a very simple marinade that can be made in a very short time or even ahead of time an stored in a plastic container/jar. You will need the following:
Ingredients:
1 C. olive oil
1 tsp. sea salt
1/2 tsp. fresh cracked pepper
1 tsp. of fresh rosemary leaves or dried (finely chopped!)
5-6 cloves of crushed garlic
Separate step:
2-3 C. Water
1 T. lemon juice
1-2 Large ziploc plastic bags
In a bowl, pour in some water & lemon juice. All you do is dip the game birds in it & scrub them just a bit to clean them once they’ve been defeathered & eviscerated. Next place the doves in the ziploc plastic bags. Pour the marinade over them evenly. You don’t have to marinate them too long…maybe a half hr. since they are small. Pan fry them on med/low heat until done. Be careful not to let them dry out esp. the breast meat. Enjoy!
If you;re traveling light simply saute in bacon fat. If you have all the camp tools bake with whatever edible roots you have. I like the previous answer of pit cooking. Im gonna try that the next time out.
Personally, I like salt and pepper and wrap in two layers of aluminum foil and bake on the hot coals of a camp fire turning every 10 to 15 minutes. You can also stuff with bread crumbs, onions, nuts, cranberries, raisin, apples and etc.
How about skewering them on an olive branch. It has a certain religious irony.
Soak them in milk for about 15-30 minutes. If you do not have milk, yogurt, salty water. This is ony necessary if they smell a bit gamy and dove, live duck smeel gamy most of the time.
Pat dry, season with salt & pepper, dice up some jalapeno or other pepper and stuff all this into a bell pepper. Good the bell pepper on top of foil close to the fire. Cook until the pepper is burned on the outside. This should take about 15 minutes.
IF you have no bell pepper but other spices, put the doves and spices inside a brown paper bag and cook this beside the fire for about 1 hour. The moisture in the doves and any vegetables you can add will keep the paper from flaming up.
This paper bag method is excellent for venison and any other game meat.
Have a great time!!
All you need is to dig a shallow pit, put coals in the bottom of the pit, wrap the cleaned doves in tin foil (and wrap them in edible greens if you have them) and then bury the lot and come back in an hour or two and dig them up… They will be perfect…
You can also wrap each one in bacon and place them right over the grill… Oh, yeah… bring a grill grate… Prop it up on some stones around the fire…
You need nothing more then salt, pepper, and some whole garlic cloves to stuff inside each one.
We used to fry them, you will need oil, flour, salt and pepper. You could put them on a stick and wrap in bacon, season, first, then put on the bacon and cook over an open fire. Take heavy duty foil to make a homemade roasting pan out of. Watch carefully and turn as needed.
On a rotating stick over an open fire, basted with a butter, salt, pepper and garlic powder mixture. Been there…with chicken. it was wicked.
Pan-Roasted Doves
2 tb All-purpose flour
1/2 ts Salt
1 ts Pepper, black
16 Doves
2 tb Butter or margarine
2 tb Bacon drippings
1 c Wine, dry white
1 1/2 c Veal or chicken broth
1 tb Red currant jelly
2 tb All-purpose flour
Combine 2 Tbsp flour, salt and 1 tsp blk pepper; dredge doves in mixture. Brown doves on both sides in butter and bacon drippings in a large skillet. Gradually add 1/2 C wine, 3/4 C broth and jelly. Cover and cook over low heat 40 minutes. Remove doves and keep warm. Combine 2 Tbsp flour, 1/2 C wine and 3/4 C broth, stirring until flour dissolves. Gradually add flour mixture to the pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Serve the gravy with doves. note: Buttermilk biscuits are mandatory accompaniments
if you have a grill to put over the fire, try: Grilled Dove
12 dove breasts
2 garlic cloves — crushed
4 tablespoons unsalted butter
salt and pepper to taste
In a saucepan, heat the butter and sauté‚ the garlic until it is translucent. Allow to cool.
Pepper and salt the breasts. Place the breasts on the hot grill and brush them with the garlic butter. Don’t skimp on the butter, dove breasts are very lean.
Baste every minute or so. Turn the breasts after 3 to 5 minutes and grill and baste for another 1 to 2 minutes.
This is a very simple and delicious recipe.