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Eurasian Collared Dove
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<blockquote data-quote="Hirschkopf" data-source="post: 4143621" data-attributes="member: 50724"><p>In Arizona, they are considered an invasive species. There is no season, daily limit, or possession limit on them. If one lives by a dairy, there will be thousands to plink. My eldest sometimes shoots a bunch (air rifle head-shots) and then makes jalapeno and cream cheese-stuffed, bacon-wrapped, dove breast poppers. Mainly we make life for the raptors easy.</p><p></p><p>We may have to try this recipe posted on the AZ Game and Fish website:</p><p></p><h3>Cook <strong>Paloma Guisada</strong></h3><p></p><p>This is a one-pot Tex-Mex style meal that can be made on the tailgate right after harvesting a limit of doves.</p><p></p><p>15 dove breasts – filleted off breast bone and cut into bite-sized pieces</p><p>1 tablespoon vegetable oil</p><p>1 large white onion, chopped</p><p>1 red bell pepper, chopped</p><p>2 15 oz. cans Ro-Tel diced tomatoes (with green chiles, optional)</p><p>5 cloves garlic, minced</p><p>2 tablespoons ground cumin</p><p>1 teaspoon dried Mexican oregano, crushed</p><p>1 teaspoon salt</p><p>1 teaspoon ground black pepper</p><p>1/3-cup water</p><p></p><p>Heat oil over medium-high heat in a Dutch oven. Add the dove meat, and stir until the meat just starts to brown on all sides (approximately 5-7 minutes). Reduce the heat to medium, and add the onion, pepper, and garlic while stirring and cook until fragrant (about 2 minutes). Then add all the remaining ingredients. Stir often and allow to cook until the meat is tender (around 30 minutes). Serve over rice or in a tortilla.</p></blockquote><p></p>
[QUOTE="Hirschkopf, post: 4143621, member: 50724"] In Arizona, they are considered an invasive species. There is no season, daily limit, or possession limit on them. If one lives by a dairy, there will be thousands to plink. My eldest sometimes shoots a bunch (air rifle head-shots) and then makes jalapeno and cream cheese-stuffed, bacon-wrapped, dove breast poppers. Mainly we make life for the raptors easy. We may have to try this recipe posted on the AZ Game and Fish website: [HEADING=2]Cook [B]Paloma Guisada[/B][/HEADING] This is a one-pot Tex-Mex style meal that can be made on the tailgate right after harvesting a limit of doves. 15 dove breasts – filleted off breast bone and cut into bite-sized pieces 1 tablespoon vegetable oil 1 large white onion, chopped 1 red bell pepper, chopped 2 15 oz. cans Ro-Tel diced tomatoes (with green chiles, optional) 5 cloves garlic, minced 2 tablespoons ground cumin 1 teaspoon dried Mexican oregano, crushed 1 teaspoon salt 1 teaspoon ground black pepper 1/3-cup water Heat oil over medium-high heat in a Dutch oven. Add the dove meat, and stir until the meat just starts to brown on all sides (approximately 5-7 minutes). Reduce the heat to medium, and add the onion, pepper, and garlic while stirring and cook until fragrant (about 2 minutes). Then add all the remaining ingredients. Stir often and allow to cook until the meat is tender (around 30 minutes). Serve over rice or in a tortilla. [/QUOTE]
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