CALIFORNIA'S ONLY SPORTSMAN'S NEWS SINCE 1953

Scott Leysath

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Monday, August 04, 2008
SPICY AND COOL FISH
Wednesday, September 03, 2008
HOT OR COLD


DOVE ON A STICK


It’s Christmas in August. To the bird hunter, the days before the dove opener evoke the same sense of anticipation that a child feels when he eyeballs a pile of presents under the Christmas tree. So close, and yet so far. While I was known to take a peek at my Christmas presents a day or two before the big day, it’s a little tougher when you see doves flying everywhere and the season opens in just a few days. You just have to wait. Of course, you keep a close eye on the weather report, hoping that it stays hot and dry so that the birds don’t scatter. This recipe will make your doves taste great and the marinade will make them more forgiving if you happen to overcook them.

Dove Kabob

4 servings
12 – 16 doves, breasts only (will yield 24 – 32 dove breast halves)
1/4  cup Worcestershire sauce
2/3  cup prepared barbecue sauce
1/4  cup olive oil
1  Tbl dried oregano leaves
3  Tbls lemon juice
3  garlic cloves, minced
1/2  tsp freshly ground black pepper
1  Tbl sugar
1/4  cup water
2  bell peppers, any color, cut into 1 – 2 inch squares
1  large onion, cut into 1/2 inch pieces
24  small red “creamer” potatoes
8  medium mushrooms
olive oil
salt and pepper
wooden or metal skewers

     Combine Worcestershire sauce and next 8 ingredients and stir to blend. Place dove breasts in a non-reactive container and pour 1/2 of the mixture over. Toss to coat doves, cover and refrigerate for 2 – 4 hours. Place potatoes in a microwave-safe bowl with 1/3 cup water. Cover with plastic wrap or paper towel and cook on high for 12 minutes. Place in cold water to cool and then drain thoroughly. Place peppers, onion, potatoes and mushrooms in a bowl and lightly coat with olive oil, salt and pepper. Place alternating pieces of dove, pepper, onion, potato and mushrooms on skewers and grill over medium-high heat until doves are rare to medium-rare, about 4 – 5 minutes total cooking time. Serve with reserved marinade for dipping.

Skewer Talk – I don’t care how long you soak wooden skewers in water, it’s been my experience that they still burn. Don’t worry about burnt skewers. If you really want to impress someone, transfer the cooked meat and vegetables onto a new skewer before serving.

Scott’s website, HuntFishCook.com has hundreds of free fish and game recipes. Catch his TV show, HuntFishCook, in your area or on-line anytime at www.MyOutdoorTV.com.








 

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