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Now that we have started off the hunting season with dove, let's hear how you have been cooking up the little critters.

We have been doing the typical grill thing - boneless breast, with a slice of onion and a slice of jalapeno, wrapped in bacon and cooked on the grill, then brushed with barbeque sauce. Hmmmm, good!

What have you done that's different?

Crossfire wrote:Now that we have started off the hunting season with dove, let's hear how you have been cooking up the little critters.

We have been doing the typical grill thing - boneless breast, with a slice of onion and a slice of jalapeno, wrapped in bacon and cooked on the grill, then brushed with barbeque sauce. Hmmmm, good!

What have you done that's different?

I've done a slight variation of that. I'll wrap the breast with cream cheese and a jalapeno inside and then grill them. Juicy goodness! Yummy!

Crossfire wrote:Now that we have started off the hunting season with dove, let's hear how you have been cooking up the little critters.

We have been doing the typical grill thing - boneless breast, with a slice of onion and a slice of jalapeno, wrapped in bacon and cooked on the grill, then brushed with barbeque sauce. Hmmmm, good!

What have you done that's different?

My recipe is similar. I marinate those beauties in Italian dressing overnight. And as you do, take a slice of jalapeno, onion and a chunk of parmesan cheese wrap em in pepper bacon and slam em on the grill, yumm, is it lunch time yet????!!!!

How has everyones dove hunting been going? The birds are pretty thin around New Braunfels.

I, too, use a similare recipe. I do inject each breast half with Cajun butter marinade then do the jalapeno, cheese and bacon thing. However I smoke the little critters at 190 to 200 degrees until the internal temp registers 160. I normally fix about 200 of these little bites for Thanksgiving appetizers.

Opening day hunting was slow with nary a limit in our group. On Tuesday I was able to take a limit in the Central zone. My normal zone does not open until September 20. We have scouted many, many white wings and a reasonable number of Asian ringnecks. The retrievers and I can hardly wait. I plan to hunt the entire opening week of our zone.

We cook them the same way ~ I'd sure be interested in a new way to try.

As far as the hunting has been going I only went out opening weekend. A friend from church has a place out near Decatur and we slayed them. We all (15) limited out by 9:30 and there were tons of white wings and lots of ringnecks (first time I'd seen either actually). It was the best dove hunting I'd done.

Limits taken yesterday and today despite my less than great shooting. Both retrievers had a work out. Hopefully I can hunt every day this week. Power is estimated to be restored by Friday. Its too hot to stay at home. Glad I scheduled vacation for this week. I'm happy to have a generator so that I can watch my team whip up on the Cheese Heads. (I'll probably have to eat those words.)

Good recipe : pile breasted dove or quail in crock pot, salt them, cover them with cream of whatever. I use cream of mushroom. Put crockpot on low, cook all day. Very good.

All of you guys slathering them birds with onion, jalapeno and the like are killing the flavor of the meat.

Wrap in bacon to keep them moist and roast over mesquite.

No sauce. Jalapeno poppers on the side. ZGrilled veggies along with the onions.

Yum.

Anygunanywhere