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Sidelock
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ok, no more comments from me on this thread...

Last edited by ed good; 07/29/21 03:12 PM.

the gub mint wants to take watt you got an give hit to sum one else...day call hit tax...
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Originally Posted by Stanton Hillis
ed, you can ruin a thread faster than a tomcat pissing on a face mask.

I don't tolerate idiots and fools well. So, how about taking YOUR stupid garbage somewhere else.

Only a "stupid fool" would let a Tom cat piss in his face...

Must be a South Georgia thing....you know what I'm talking about.

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Sidelock
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I don't wear face masks, I actually think they are silly, so I'll concede that was a poor comparison.

Don't live in S. Georgia, so you'll have to take that up with somebody else.

One thing for sure, yOu and ed can sure sidetrack a thread. I'll try to get this back on track.

Haven't decided which .410 will get the nod for opening day. jOe's favorite, the Yildiz ............

[Linked Image from jpgbox.com]

Or his second favorite, the Dickinson ...........

[Linked Image from jpgbox.com]

Or, the FAIR Iside TG .............

[Linked Image from jpgbox.com]


"With one foot in the grave ..........and one foot on the pedal, I was born a Rebel" T.P.
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I think we should take up a collection and get Fox an airline ticket to your dove hunt.

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Knock yourself out (so to speak wink ).


"With one foot in the grave ..........and one foot on the pedal, I was born a Rebel" T.P.
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Is John coming with some of his special arse lick'n good barbeque sauce ?

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I know this has been discussed before, but let’s hear about some good dove recipes. I’ve cooked some on a grill before, rare, and they were ok, but nothing great. Sure not as good as quail or ruffed grouse. How can I make them good to eat?


Socialism is almost the worst.
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For a dove to be good to eat you have to like liver....or drinking beer.

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Good idea, Buzz.

Fresh mushrooms
Bell peppers
Doves
Salt
Pepper
Worcestershire sauce
Wine

Sautee' the sliced 'shrooms and peppers (add onions if you care for them) in olive oil until done, then remove them temporarily. Simmer the salted and peppered doves in the remaining olive oil and veggie drippings until rare inside (they won't be totally browned outside). Add back the veggies, add some Worcestershire sauce to taste. I like a good bit. Add 1/2 cup of wine, cover, and simmer for about 5 more minutes. Serve over rice.

This is a recipe my wife came up with many years ago for her loving husband. She couldn't run me off, now.

One thing I've learned to do that makes grilled dove breasts better is to precook the bacon which you use to wrap the breasts, in the microwave, until half done, but still pliable. Then, wrap it on the breasts before grilling. This way the bacon can finish cooking completely on the doves without overcooking the breast meat. I also like to marinate the doves in a citrus salad dressing overnight, before grilling them. Hard to find it, but one company sells an orange based salad dressing that works well.

I've a close dove shooting buddy that cooks us a huge pot of doves in brown gravy once a year. He slow cooks them all afternoon in the gravy, then we have them for supper with grits, homemade biscuits and sides. Wonderful, but I have not a clue how to start cooking them that way.


"With one foot in the grave ..........and one foot on the pedal, I was born a Rebel" T.P.
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Originally Posted by HomelessjOe
For a dove to be good to eat you have to like liver....or drinking beer.

Neither, for me. I hate liver but love doves. They taste nothing alike, IMO. I once ate 17 doves at one sitting, with nothing to drink but water.


"With one foot in the grave ..........and one foot on the pedal, I was born a Rebel" T.P.
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