I did this recipe after slicing the breast meat off a bunch of doves I wanted to make a rich broth with, and in so doing found myself with what many dove hunters do routinely: cook with boneless dove breasts. 3 tablespoons … All rights reserved. While this is a dove breast recipe, you can use pretty much any meat you want. Haha.

Combine first 3 ingredients; dredge quail in mixture, reserving remaining mixture. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. this link is to an external site that may or may not meet accessibility guidelines. The onions will actually thicken the gravy a little if you go low and slow long enough when you build it. Thanks. Required fields are marked *. Flip the cutlets and sear another minute for medium doneness. Wow. Been wasting doves on poppers. I rarely breast my doves (or any bird), and really didn’t want to make poppers. Add the mushrooms and onions back to the pan and toss to coat in the sauce. If your heat is high enough when you cook the dove cutlets, the center will still be pink in the center, like a dove should be. What I posted is a coonass gravy that has no starch.

If it is thin, let this boil down a minute or two. Add the remaining fat to the pan and let it heat over medium-high heat. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.

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I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Serve with potatoes. I love fried dove medallions, but have also cooked my doves using a similar technique to yours for years. That sounds outstanding. You should have a thick gravy. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the sour cream. Offers may be subject to change without notice. So a traditional jägerschnitzel came to mind.
Add the 2 tablespoons flour and mix with the fat in the pan. Dust the dove breasts in flour if you want to. I personally would also add mushrooms, and a little green onion and flat leaf parsley at the end. This Was Kristian Fulton's Reaction On Twitter To The LSU-Auburn Game, Coach O Provides Updates On Myles Brennan & The Competition Between TJ Finley, Max Johnson, Watch: NFL Network Crew Raves About Joe Burrow's Play So Far This Season, Report: Former LSU Linebacker Kwon Alexander Is Being Traded To The Saints, Tidbits From Ed Orgeron's Press Conference On Monday, Nov. 2, Bears WR Javon Wims Reveals Why He Punched Saints' C.J. © Copyright 2020 Meredith Corporation.

Copyright @2020 TigerDroppings.com. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Fry 3 – 4 minutes per side. Remove the mushrooms and onions and set aside. Damn good is what it tastes like. Keep them from curling up with a spatula. Thank you. Chicken stick has so much damn sodium....and wild game stick like dove is truly a great way to make the gravy. And if you run out of doves before you get to it, use any old meat, pounded thin of course. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Whisk in 2 cups water until smooth. This site uses Akismet to reduce spam. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. 1 to 1 1/2 pounds chanterelles or other fresh mushrooms, cleaned and roughly chopped Do this firmly, but don’t wail on the meat or you will tear it. By Hank Shaw on September 3, 2015, Updated April 9, 2017 - 5 Comments. I hope the birds are flying this week so I can try it your way. Remove the cutlets to a plate and put them in an oven set to "warm.". 1 lb ground game bird 1 tbsp olive oil

Thanks for a great recipe, keep up the good work! I’m going to make this one day this fall (and hopefully learn to post pics). What you need: 12-16 doves. Otherwise, flour the doves before you brown or make a little roux. I’m not wasting a lot of time boiling a dozen dove breast plates to extract a flavored stock. Shake them around so they don’t stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. I love using chanterelles with jägerschnitzel, as this is traditional. This recipe is comforting and savory- all the things you want from fall dove season (as I work to clean out the deep freeze from the last bits of the previous year). MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved.

Outstanding dish! I would do exactly what you said except just use chicken stock completely . Mix remaining dry seasonings and dry rub each dove Grill on med-high heat until doves are med-med rare.

Then remove from the pot.

olive oil. You won’t be sorry if you do. MyRecipes.com is part of the Allrecipes Food Group. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods.

Pour this over the cutlets and serve at once. Über traditional Germans use veal or pork, but the 18th century origin of jägerschnitzel is venison. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Place each dove breast between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Whatcha think? Your email address will not be published. While the dove is cooking, prepare the gravy per the instructions on the package or wait until the dove is cooked and use the drippings to make homemade gravy. And maybe I’m showing my ignorance here, but doesn’t the gravy need a starch? Got the 1/2 breasts of 15 doves. And the mushroom gravy is, well gravy, man — and who doesn’t like gravy? Do not let it smoke. Not a must, but it makes a fine dish.

And while this is a great recipe for boneless dove breasts, like I said, any meat works. I have a. to 1 1/2 pounds chanterelles or other fresh mushrooms. Drain on paper towels and keep warm until all the meat is cooked. Sear the cutlets for 1 minute on the first side. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 4 minutes. Remove and serve with your favorite sides Doves can also be baked at 350 for 15-20 minutes until med-med rare _____ Ground Dove Lettuce wraps . And the breast plates that I could boil down for a stock. At it’s heart, jägerschnitzel, is a thin cutlet of meat served with a mushroom gravy, or in this case lots of little bite-sized cutlets.

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