Tag Archive for Recipes

5 Recipes for Dove Season

Dove Grilling
You shot’em, now what? Here are 5 recipes I like that can get you through the season. If you have some ideas let me know and I’ll get them posted.

1. Old Stand By

  • lots of dove breasts
  • 1 lb bacon
  • 1 jar pickled jalapeno peppers
  • 1 cup soy sauce
  • heavy duty foil

Drain the peppers and add the pepper juice to the soy sauce. Place the breasts in a bowl with a lid or a large zip lock bag. Once you have them in the bowl pour on the sauce mixture. Marinate by covering and refrigerating at least 3 hours. Once that have soaked place the breasts on a large sheet of foil. Put a thick layer of bacon and peppers on the breasts. Wrap up the foil and seal it off. Grill over medium heat for 25 – 30 minutes. Turn a couple of times during cooking (this is why it is important to get a good wrap and seal with the foil). Remove from the grill and let set a few minutes. Cut open the foil enjoy.

2. Braised Dove with Rice

  • 10 dove breasts
  • 2/3 cup packaged wild rice
  • 1/2 lb mushrooms
  • 4 shallots or scallions, minced
  • 1 stalk celery, chopped
  • 1 1/2 cups chicken broth
  • juice of 1/2 lemon
  • 3 tbsp butter
  • 1/2 tsp tarragon
  • 1/2 cup dry vermouth or white wine
  • salt and pepper

Skin and clean the dove breasts. Rub each breast with lemon juice, then salt and pepper to taste. Sauté the shallots or scallions, celery, and mushrooms lightly in the butter. Place rice on the bottom of a casserole dish.  Lay in the dove breasts and add the rest of the ingredients. Cover and bake at 350 degrees for 1 & 1/2 to 1 & 3/4 hours.

3. Dove Enchiladas

  •  8 Whole dove breasts; boned and coarsely chopped
  • 3/4 c Onion; chopped
  • 2 cl Garlic; minced
  • 2 tb Vegetable oil
  • 2 10-ounce cans enchilada sauce
  • 8 Corn tortillas
  • 2 tb + 2 tspns ripe olives, chopped
  • 1 c (4 ounces) Cheddar cheese, shredded
  • Whole ripe olives

Saute dove, onion, nd garlic in oil until dove is browned; set aside. Warm enchilada sauce in a skillet; remove from heat. Place tortillas, one at a time, in sauce. Let stand 1 minute or just until tortillas are softened. Set remaining sauce aside. Spoon dove mixture evenly over each tortilla; sprinkle each with 1 teaspoon chopped olives and 1 tablespoon cheese. Roll up tortillas, and place in a lightly greased 13″ x 9″ x 2″ baking dish, seam side down. Pour remaining sauce over tortillas; bake at 350 degrees F for 15 minutes. Top with remaining cheese, and bake an additional 5 minutes. Garnish with olives. Makes 4 servings.

4. Dove Gumbo

  • 20 dove breasts
  • 2 cups Shrimp
  • 2 cups chopped okra
  • 1 cup chopped celery
  • 2 (16 oz.) cans tomatoes
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 bell pepper, chopped
  • 2 cups uncooked rice Tony’s creole seasoning
  • Tony’s gumbo file’
  • Salt

Pressure dove breasts until meat separates from bone. Saute celery, bell pepper, onion and garlic. Place deboned dove, vegetables, okra and tomatoes in large pot and add enough water to cover. Bring to boil slowly. Season to taste. Cook approximately 1 1/2 hours covered. Add Shrimp and rice and let cook until rice is tender.

5. Louisiana Style

  • 8 doves
  • 1 stick melted butter & some to rub on doves inside and out.
  • 2-3 cups cooked rice
  • seasoning salt and pepper to taste
  • 1 tsp ground sage
  • 1 tsp onion salt
  • 1/4 tsp cayenne pepper
  • 1 stick sweet butter
  • 4 cups white wine
  • 3 ounces brandy
  • 2 tsp cornstarch; dissolved in 1/4 cup cold water

Rub doves inside and out with butter, then season with seasoning salt and pepper. Mix rice with melted butter, sage, onion salt, and cayenne.  Stuff birds with rice mixture. Melt sweet butter in a large pot, and sauté the birds until brown. Add wine and brandy. Cover and simmer slowly for 1 hour. Add dissolved cornstarch to thicken pan juices.

Bryan Dolch is the owner and editor of Iron Mike Magazine. He also owns Texas Landscape Magaine, It’s The Texan, and Red Oak Marketing. He is a book cover designer for Tactical16 and a contributor to several small publications. He lives with his family in Central Texas.

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Blackened Redfish

I lost my stomach for fish almost 20 years ago. While on a West Pac the low grade ‘fish’ smell permeated the galley walls of my ship (the USS Peleliu) and found its way into the birthing where I slept. I couldn’t take the smell. The sailors did their best to mask the ‘fish’ with what they had. Layers of butter never made it better. After that depolyoment I could not stand the smell of any fish or the taste for that matter. I missed out on some good meals with friends and family as they hit the seafood houses of Htown. I would always settle for a burger or another land animal. Then aobut 8 years ago I decided to take a step back into the fish arena with fried catfish. It wasn’t bad.ace in the hole guide service


Since then I have been able to enjoy most fresh and saltwater fish. Blackened is the prefered style for me. Last year I went on a company fishing trip to Rockport, Texas. Our guide Capt. Brent Hopkins was awesome. If you are ever down in the coastal bend of Texas look up Ace In the Hole Guide Service. We hit our limits before 8:00 am. He cleaned them and prepared them for our trip home. I’m not sure how much his fees were because I was a guest on the trip. For more information visit his site, Ace In the Hole Guide Service.


Here is a blackened Redfish recipe that I think is pretty good. I found it last year while looking through recipes for the fish I caught on my trip. Enjoy!

  • Takes about 25 minutes.
  • Ingredients 

    • 3 teaspoons salt, optional
    • 1/2 teaspoon red pepper
    • 1/2 teaspoon white pepper
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon dried oregano
    • 2 teaspoons paprika
    • 8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
    • 1/2 cup melted butter
  • Preparation
    • Mix the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika into a bowl.
    • Dip the fish on both sides in butter. Sprinkle the seasoned mixture on both sides of the fish.
    • Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.
    • Put the fish into the skillet and pour a little butter on top of each piece. Be careful and watch for the butter flaming up. Turn the fish after a minute and a half and pour a little more butter over each piece. Finish each piece with another minute and a half on the skillet. Serve them right after you take them off the skillet.
  • Makes 4 Servings

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