Text 640, 87 rader
Skriven 2010-08-27 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: doves 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Casseroled Dove Breasts and Wild Rice
 Categories: Game, Mushrooms, Rice, Duck, Pigeons
      Yield: 5 Servings
 
     10    Dove breasts
           Juice from 1/2 lemon
           Salt and Pepper
      1    Rib celery
    1/2 lb Mushrooms
      4    Scallions
      3 tb Butter
    1/4 ts Tarragon
    1/2 c  White wine
  1 1/2 c  Chicken stock
    2/3 c  Wild rice
 
  I tried a new dove recipe this past weekend and thought I would
  pass it along. This has to be one of the best recipes for doves I
  have ever used.
  
  Rinse the wild rice, drain, and set aside. Skin the dove breasts,
  wipe with lemon juice, and salt and pepper the breasts. Chop the
  mushrooms, scallions and celery.  Sautee them in the butter
  lightly (3-5 minutes). Put the wild rice in the bottom of a
  casserole dish. Arrange the dove breasts on top of the wild rice.
  Pour celery, mushroom, and scallion mixture over doves. Add rest
  of ingredients (tarragon, white wine, and chicken stock). Place
  the dish, covered, in a 325 degree preheated oven and let cook for
  one and one half to one and three quarter hours (90 - 105
  minutes).
  
  This recipe keeps the dove breasts moist and tender!!!
  
  Keith
  
  This sounds like a good recipe.  However, if you really want to go
  all out, here are few suggested changes:
  
  Pluck and draw the dove and use the back, leg and thigh too.  In a
  roasting pan, baste the little babies with chicken or duck fat
  (butter will do in a pinch but be liberal with the fat so the
  birds remain moist). pre-heat the oven to 300 degrees and roast
  them. Baste every 20 minutes and check to see if they're done
  everytime you go to baste (you can tell by proding at the breast
  meat with a fork. If it pulls away from the sternum fairly easily
  then it is done. It's best to undercook slightly at this point
  because you will be cooking them again with the rice). Now take
  and pull the meat from the birds and set aside. Take the remaining
  bones and put into a stock pot and cover with cold water until
  about two inches above the bones. Add a quartered onion to the pot
  along with a bulb of garlic (around 8 cloves - cut in half and use
  germ too). Add a carrot (broken into two or three pieces). Bring
  the stock to a boil and reduce heat to low and let slowly simmer
  for two hours minimum (I'd suggest 4 hours). Add water if it drops
  below the bones. Substitute dove stock for the chicken stock
  below.
  
  Now take the pan drippings from the roaster and pour into a
  skillet (add duck/chicken fat or butter until you have about 3 or
  4 tablespoons of fat (total) in the skillet.  Saute chopped
  veggies in this mixture. Add wild rice to the skillet and coat
  well with the fat (stir for about 3 minutes). Now add the dove
  stock (see amount below) directly to the skillet and bring to a
  simmer for 3 or 4 minutes. Now add to the casserole dish along
  with the meat, wine (see amount below) and tarragon (personally,
  I'd use sage here but it's because I hate tarragon). The cooking
  times listed below will need to change for this recipe as well.
  Cover dish and bake at 350 degrees for 45 minutes.
  
  Ken Ihrer -- The Cajun Game Chef
 
MMMMM
 
 

Cheers

YK Jim


... Jerky can be used as both weatherstripping & snack food.

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