NOTE FROM THE TEXAS GOURMET: Would you ever catch a fish and allow it to sit out in the heat for a couple of hours? I didn’t think so.
Yet, most of the time, when a dove hunter shoots a dove he places it in the game pocket on the back of the hunting vest—sometimes for hours. This allows a concentration of enzymes and bacteria to settle into the meat.
Instead, hunters should have a cooler bag handy with ice and a few gallon-sized freezer zip lock bags. If two or more are sharing a cooler, personalize each bag.
As you kill more doves, transfer them to the cooler every 45 minutes or so. This is to preserve the doves until you can clean them properly.
The brine that I describe in this recipe will aid in removing these undesirable enzymes and flavors from the meat, so you can begin the preparation with the clean and natural flavor of the dove.
1 lb bacon – thin sliced, center cut. (Allow the bacon to sit out for 30 minutes before preparation.)
24 dove breasts
24 jalapenos (halved and seeded to make
2 purple onions (peeled and cut into 1-inch thick wedges)
2 cakes of cream cheese (allow to sit out to soften for 1-2 hours)
Fillet the breast meat from the breastplate.
Place the fillet halves into a large bowl of ice water. They should be fully submerged.
Add ½ cup sea salt to ½ gallon of ice water.
Allow meat to sit for 1-2 hours. Pour off water and rinse the meat again with cold water.
In a mixing bowl add the following to the cream cheese: 1 tablespoon each of black pepper, garlic salt and basil leaves. Stuff a Jalapeno half with ¾ tsp. cream cheese mixture. Place the breast on top of the cream cheese and place the purple onion on top of the breast. Wrap the pepper and breast with a slice of bacon. Hold the bacon in place with a moist round toothpick. (Be sure to wrap tightly to hold in the cheese)
(The baste will help to cook the bacon faster and keep the meat from overcooking and drying out.)
1 whole bottle of Syrah or Merlot wine
¾ jar – jalapeno kiwi jelly
3 T soy sauce
3 T olive oil
1 T dijon mustard
1 can beef broth
1 T butter
1 T black pepper
2 T rosemary leaves-chopped coarsely
2 cloves of fresh minced garlic
Place all of the above ingredients in a saucepan, over medium heat and reduce by ½ of volume. Remove from heat.
Because they are small & delicate, and prone to flare ups on the fire, place the dove wraps indirectly over medium high heat on the grill, and keep it covered when not basting them. Turn the wraps every 4-5 minutes and baste them every time you turn them until bacon is browned. Remove from the grill to a platter, and cover loosely with a piece of foil for approx. 7-8 minutes to rest the meat. Then remove the toothpicks and enjoy.
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]