Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Hobbies & Interests
Hunting & Fishing
2021 dove season thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="teslawasframed" data-source="post: 3638127" data-attributes="member: 47683"><p>Dove Jaegerschnitzel </p><p>Feeds 4</p><p></p><p>Ingredients:</p><p>Breast meat from 12 to 16 doves</p><p>1 to 1-1/2 pounds fresh mushrooms, cleaned and roughly chopped</p><p>1/2 yellow onion, roughly chopped</p><p>5 tablespoons bacon fat, lard or butter</p><p>Flour for dusting</p><p>2 tablespoons flour</p><p>1 cup dove, duck or beef stock</p><p>2 tablespoons sour cream</p><p>2 tablespoons chopped parsley</p><p>Salt & pepper to taste</p><p></p><p>Instructions:</p><p>If you want to step up your game, make dove stock instead of using beef or chicken stock. Roast the breasted dove carcasses in a 400°F oven until they are good and browned, about 45 minutes. Crush them, cover in 5 cups of water, put a lid on the pot and simmer overnight. Strain and you’re good to go. </p><p></p><p>Place each dove breast between two pieces of plastic wrap and pound until it is about 1/8 inch thick. </p><p>Set a large frying pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don’t stick too much and cook the mushrooms until they give up their water. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown. Remove the mushrooms and onions and set aside.</p><p>Dust the dove breasts in flour if you want to. Add the remaining fat to the pan and let it heat over medium-high heat. Do not let it smoke. Sear the cutlets for 1 minute on the first side. Flip the cutlets and sear another minute for medium doneness. Remove the cutlets and keep them warm. </p><p>Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the sour cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Add salt and black pepper to taste. Pour this over the cutlets and serve ASAP. Garnish with a little parsley if that's your thing. </p><p></p><p>Can't remember where I found this recipe, since it's been saved since the end of last dove season...so credit is due to a random internet person. It took about an hour and a half from start to finish, since I slow roasted the potatoes and had a toddler to manage while the wife dealt with his brother. </p><p>Didn't have any bacon fat handy, and used kerrigold butter to devastating effect. We combined the leftovers on day 2 in the cast iron with baby potatoes and some eggs...heck of a breakfast scramble. I imagine it'd be just as good served over a bed of crispy hash browns too.</p></blockquote><p></p>
[QUOTE="teslawasframed, post: 3638127, member: 47683"] Dove Jaegerschnitzel Feeds 4 Ingredients: Breast meat from 12 to 16 doves 1 to 1-1/2 pounds fresh mushrooms, cleaned and roughly chopped 1/2 yellow onion, roughly chopped 5 tablespoons bacon fat, lard or butter Flour for dusting 2 tablespoons flour 1 cup dove, duck or beef stock 2 tablespoons sour cream 2 tablespoons chopped parsley Salt & pepper to taste Instructions: If you want to step up your game, make dove stock instead of using beef or chicken stock. Roast the breasted dove carcasses in a 400°F oven until they are good and browned, about 45 minutes. Crush them, cover in 5 cups of water, put a lid on the pot and simmer overnight. Strain and you’re good to go. Place each dove breast between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Set a large frying pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don’t stick too much and cook the mushrooms until they give up their water. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown. Remove the mushrooms and onions and set aside. Dust the dove breasts in flour if you want to. Add the remaining fat to the pan and let it heat over medium-high heat. Do not let it smoke. Sear the cutlets for 1 minute on the first side. Flip the cutlets and sear another minute for medium doneness. Remove the cutlets and keep them warm. Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the sour cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Add salt and black pepper to taste. Pour this over the cutlets and serve ASAP. Garnish with a little parsley if that's your thing. Can't remember where I found this recipe, since it's been saved since the end of last dove season...so credit is due to a random internet person. It took about an hour and a half from start to finish, since I slow roasted the potatoes and had a toddler to manage while the wife dealt with his brother. Didn't have any bacon fat handy, and used kerrigold butter to devastating effect. We combined the leftovers on day 2 in the cast iron with baby potatoes and some eggs...heck of a breakfast scramble. I imagine it'd be just as good served over a bed of crispy hash browns too. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
Hobbies & Interests
Hunting & Fishing
2021 dove season thread
Search titles only
By:
Top
Bottom