When I hear a "chef" discuss brining dove overnight to remove a "gamey" taste I have the same sensation of someone dragging fingernails across a blackboard. They may rattle off a bunch of spices in French, toss around "organic' (then also use lard) but they don't know squat about wild bird preparation. The video is nice, the rice sounds nice, but give me a break. Steve Bodio once wrote " I get tired of hearing how dark- fleshed birds “taste like liver”- good LIVER doesn’t taste like liver when it is cooked rare, turned over quickly in hot bacon fat and butter.
I have learned that even turkey bacon can become somewhat edible if you fry it in the bacon fat from your real pork bacon.
When I was about 18 years old I was on a work detail near Tionesta, Pa. helping to dig a footer to shore up the foundation at the hunting camp my buddy's Dad had just bought. For our breakfast before work, his Dad fried a couple pounds of bacon, and then fried our eggs in the same pan in the bacon fat. Just before they were done, he spooned the searing hot fat over the yolks just long enough to lightly cook the egg snot... like over-easy without flipping them. Served piping hot with toast and home fries, on styrofoam plates so we wouldn't have to wash many dishes. It was heavenly. I don't know how I had gone that long in life before eating eggs cooked that way. I know it isn't healthy, but I still cook my eggs like that a couple times a year during hunting season. It always takes me back to that day. Bacon grease is pretty magical stuff.
