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Category: Miscellaneous/Information
Rating: (?) Not Yet Rated
Contributing Chef: james
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Title: . Dove - Basic Information
Ingredients:
1 Servings
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DOVE
Method of Preparation:
Upland bird shooters rate the dove high. Its a tricky flier which, even out in the open, seems to evade shotgun pellets most of the time. Shotgunners who know how the dove challenges their skills cant quite comprehend the mental attitude of nonhunters of the bird. In some states, such as New Jersey and New York, the mourning dove is protected as a "song bird," while Pennsylvania has what we call a half season. In addition to a daily bag limit, you cant shoot dove until the afternoon, meaning that youre out in the grain or stubble fields during the hottest part of the day. Early in the season it can be might uncomfortable! Some people insist that dove are migratory birds. That is partially true; hundreds of thousands of whitewings stream across Texas and lower California heading for the Mexican wintering grounds. On the other hand, near my home in Pennsylvania theres a country road with a gravel shoulder where every day as long snow is absent, mourning doves can be seen graveling. True, most of the birds migrate, but some stay all year around. The life span of doves, as with most small birds, is short. Rarely do they live more than a year. Since this is a fact of their existence, its unlikely that you will come across a tough dove, especially if you remember not to dry out the small bird in cooking. A mature dove will seldom weigh more than 4 ounces, so it will not take long to cook. Needless to say, you should figure on several doves per serving, depending on size and appetites. Doves are particularly easy and quick to clean, especially if you wish to use only the breasts. (The legs make nibbling, as does the back, but theyre definitely finger food.) The breasts are meaty and make attractive, even servings. As An average figure 4 breasts to a person. To clean dove for just the breast meat, hold the bird on its back in one hand. Grasp the outside wing with the other hand and give a good twist; the wings will snap off. Repeat with the other. Lay the bird again on its back in one hand and poke your free thumb into the body cavity just below and up under the breastbone. All in the same movement pry the bird apart by moving the two hands apart. A quick jerk will separate the breast from the rest of the bird. All thats left to do is to pluck the breast feathers or peel off the skin and wash. Information Source: THE HUNTERS GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 06-09-1997 |
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