Eating Dove and grouse

[tomt]

Ok all, I find that my cooking skills are measurably worse than my shooting skills (which can be improved upon considerably). I've been fixing my game the same way for years and there is something about searching for recipes on the Internet that just does not work out for me. Idealy, I would love to get my wife to enjoy my efforts in the kitchen, it would go a long way in improving her attitude about all the more time I spend with my dog than her. what do you say, would you mind helping a brother out?

 

[fast900t]

game recipes

Wow - really surprised nobody would throw you a bone here (okay - terrible pun)... In any event, glad to see another chef out there.

My all time favorite game cook book is "dressing and cooking wild game" from the series "the complete hunter":
http://www.amazon.com/Dressing-Cooking-Wild-Game-Waterfowl/dp/086573108X
The the instructions are great, the photo's are good and the recipes are terrific - a lot of them I do with chicken when we're out of hunting season. Haven't made anything bad out of this book yet. The rest of the series though, is quite a let down, so don't bother with the others.

As far as grouse, I prepare them just like any other book uses Cornish game hen - as far as temps and times. My wife's favorite is the Cornish game hen recipe out of the better homes and gardens new cookbook (should be a library staple anyway). As well as the herb roasted chicken method on the facing page.

Honestly though, as of late I've been leaning toward simplicity for the grouse (especially since the last were so small) and just take the whole breast - skinned, bone in, salt and pepper the inside, set it breast up in the baking dish and rub with a little olive oil and then with fresh ground pepper and herb seasoning (either Italian, or just thyme and tarragon) and then baking them covered loosely in aluminum foil in a 400 degree oven for no more than 30 min.

Since I've never bagged any dove - I can't help you out there at all - sorry. But that book can help a lot.

Hope that helps -

 

[bknight]

I have eaten "grouse ruffies" by cooking them with rice and mushroom soup. Call it "dirty rice". I thought it was good. I'd add a chopped onion to it and cook it until tender. Probably best to cook the bird a while before throwing in the extra water and rice. I'd think some chopped celery would mix well too. Been a long time since I've seen a grouse!

As for doves if you pick them and singe off the hairs they are wonderful when grilled with a lemon juice butter and flour baste applied while they are being cooked on a slow fire of charcoal. Leaving the skin on helps them stay moist. I especially like the wings and the legs which most folks don't fool with because it is more trouble. Those parts cook up crisp and are quite tasty. I can't eat more than six or eight though. I had an old friend tell me that a dove is the "cleanest meat" one can eat as they are strict seed eaters. Crack open any other bird and smell it compared to a dove.... A dove has no bad smell atr all. It is dark meat but it is my favorite game bird to eat.. They are good just chicken fried too. Just do not over cook them and dry them out. If you breasted them this is your best option. Some folks do wrapa piece of jalapen'o pepper with the breast and wrap with bacon and grill that way. The bacon will keep them lubricated I suppose. It sounds great to me but I have not tried it. Salt and pepper to taste. If you dip the birds you are frying into buttermilk and then roll in flour it will give them a nice crust when frying. I'm making myself hungry saying all this! LOL

 

[cedahm]

My personal favorite is plucked, rubbed all over (and under the skin and cavity) with a paste of thyme, rosemary, garlic, olive oil, salt and pepper. Roast uncovered as hot as your oven will go until about medium (juices run pink). Serve with mashed potatoes and some mushrooms sautéed in butter and thyme.

Since I rarely have the patience to pluck them, skinned birds go well in any chicken recipe that calls for braising and has some 'earthiness' - grouse paprika, grouse cacciatore, etc.

Stir fry is good, too. Basically either quick and hot or low and slow, nothing in the middle with grouse. Remember you don't have to cook them to well-done...you can leave wild birds medium (no risk of salmonella , etc with wild birds).

My new favorite is brined and smoked - although it helps a great deal to know the chef at a place that specializes in smoked meats. Last ones he did for me a few weeks ago,I brined overnight in a pretty standard poultry brine, but I augmented with a pound of Anaheim/Jalapeños from the garden and replaced 1/3 the water with Dales Pale Ale. They were utterly awesome. probably not hard to do at home for those that have a smoker.

Doves - the few I've shot - I've done the jalapeño/bacon thing and they were good.

 

[Uplandhunter67]

I've used the "Colorado Cache" cookbook for years. Great game recipes in there for all types of game big and small..
As for grouse. I like to lightly grill the breast meat then add it to a nice alfredo sauce with artichoke hearts and sliced black olives.... Add a shot of marsala to cut the sweetness of the alfredo or use a bit of crumbled gorgonzola cheese,,,,

 

[dukhnter7]

I'll second the jalapeno and bacon for the doves! Marinate the breast in a little italion dressing, stuff it into a pepper with a little pepperjack cheese and wrap it in bacon.

 

[marshrat]

some great information here. Colorado Cache is an excellent book. Another is my favorite and the one I use the most, "Wild Game Cooking" by Eileane Clarke and Sil Strung. Make sure you read all the little stories throughout. The L.L. Bean Game Cookbook is good, too.

One of the most important things is not to overlook dove unless you like liver. The picture shown with the bacon and jalapeño peppers is awesome with duck, pheasant, grouse, dove, antlelope, deer, etc. It's a great thing to make for appetizers, football games, etc. when people who "don't like game" are around.

Enjoy!!