Some of you may or may not know that a referendum vote is coming before the voters of Michigan to determine the fate of mourning dove hunting. In short, right now hunting the bird is prohibited. Proposal 3 if approved would reinstate hunting and lift the ban.
An article in the Macomb Daily quotes one of the opponents of the dove hunting as saying this.
“There’s no reason to shoot a mourning dove. They’re not overpopulated and they don’t damage property or crops. They’re not a food source,” said Julie Baker, director of the pro-dove committee. “Basically they’re shot because … they make great target practice. They’re easy to pick off.”
Well, it’s obvious Ms. Julie has never been dove hunting or know anything about those who do. So here we go.
First of all, ask any dove hunter if “they’re easy to pick off”. Also ask the same if the only reason they hunt dove is for target practice. But lastly, “They’re not a food source”?
Our friends over at the Arizona Hunting Forums have something to say about that. They have provided dove recipes at their forums for those who have been asking for them. Here’s a few.
I Dove hunt as much as I can just about every weekend and I always go out Openning Day. I just cook them on the grill, either mariated or I wrap one piece of Bacon around it and call it good.
Here’s another.
Along with wrapping in bacon, stick a jalapeno slice and an oyster under the bacon wrap.
Make a small batch of Chorizo with them. One of the guys from a different board that took my sausage class last year, Tompaz, said he made some up and it was wonderful. Only problem was he wished he had more birds to make a bigger batch.
Cook in a pressure cooker with orange juice. My wife does this with quail and loves it, figured it ought to be good with dove.
Slice the breasts and cook with peppers & onions and make fajita’s. Not going to be able to feed a bunch of folks but two can get a real feast.
Oh, and another.
Marinade:
1-1/2 cup extra virgin olive oil
3 garlic cloves (or more ) minced
3/4 cup of dry red wine
Fresh ground black pepperMix well and pour in plactic bag, put dove in and marindae in refrigerator 24 hours or at least overnight.
Sauce:
1-1/2 cup heavy cream
2 garlic cloves (or more ) minced
3 Tablespoons Dijoin mustard
2 Tablespoons ground mustard, I have used both rough ground and fine ground, don’t think it matters to much
Salt and pepper to your likingPlace the cream and garlic in a large saucepan, bring to a boil over high heat, stirring constantly to prevent the cream from boiling over. When the cream is reduced to about half and thick enough to coat the back of the spoon stir in the two mustards and mix well. Reduce heat to LOW.
Place your birds on the grill at medium high and cook for about 7 or 9 minutes per side, or until done the way you like them. Remove from grill and place on serving platter, pour yourself a cold beer and let the birds “rest” for about 5 minutes. Open another beer, pour the warm sauce over the birds and enjoy.
And yes I am going to reveal one more.
Ingredients:
12 Dove breast, thinly sliced
1 Bag Pre-Pack Spring Baby Green salad mix, but I guess any salad mix that you like will work
1 Bottle Kraft Sun Dried Tomato DressingMarinade dove breast overnight with just enough of the dressing to cover them. With you grill on med-high grill with bone side down first for several minutes, basting with marinade as needed. Flip over, baste some more and cook for a few minutes more do not over cook, should be a little rare to medium-rare. After they are done remove from bone and thinly slice, length wise. In a salad bowl add you salad mix and toss with the Sun Dried Tomato dressing (I added some radicchio to give it some color plus a few piece of blue cheese) place dove strips on salad and your done.
A chilled glass of a good red wine tops off a refreshing lunch.
Golly, Gee Whiz! I sure wish when them anti-hunters and animal rights groups make their cases they would at least not feel that they have to lie to get their agenda through.
Tom Remington
