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15 responses to “Doves as Comfort Food”

  1. Aaron

    Funny you should say this ‘just ask me. I did it — so can you.’

    I asked on Twitter, and got a prompt response, unfortunately it’s fairly late in our season here to find an open hunters saftey school. I’ll need to remember next season to sign up early.

    As a side note, do you, or have you considered bow hunting?

    Also, do you hunt private game preserves? or mostly public hunting ground?
    AO

  2. Scampwalker

    All look like terrific recipes, Hank… I definitely plan on trying them this season. My opening day was a little less eventful: http://8moremiles.blogspot.com/2009/09/flights-canceled-due-to-fog.html

  3. Tina

    Wow, that looks fantastic. I do love the irony of the quail egg alongside of the dove breast. You know, Paul Simon is supposed to have found the inspiration for “Mother and Child Reunion” while eating “Happy Family” at a restaurant in New York’s Chinatown.

  4. T. Michael Riddle

    Very interesting Tina,
    About the Paul Simon song (Mother and Child Reunion) , as I like him very much and did not know that about the origins of the song.

    I like Red Eye Gravy too Hank! Must be a Southern Thang”

    Loved having you out as always!

  5. Phillip

    Hank, that’s an interesting take on doves right there… wonder how it’d work with bushytails or rabbits?

    Great seeing you guys this weekend. My own dove shooting didn’t really start until evening, and then it was pretty slow going. I got a couple, but might have to try to even the score a little while I’m in NC this coming weekend.

    Oh, and I like homemade red-eye gravy.

  6. adele

    Croque madame with dove breast and quail egg, and veloute?

    If you keep up like this, the only time I’ll ever be able to read your blog is right after eating an enormous lunch. :)

  7. lanesvillelady

    Hey, are you talking about Mourning Doves or some other kind of dove? The reason I ask is I have a bunch of them all the time sitting on the wire right outside my window. They are slender and don’t look big enough to have any meat on them at all! You must be shooting another kind of dove for sure!

  8. Josh

    Yeah, their song sounds like frankendove.

  9. AJ

    Wonderful post, I am craving dove and game birds in general now like crazy. I do have to tell you though that red eye gravy is never white, and is in fact wonderful stuff. I think you may be confusing red eye gravy with cream gravy (also called ‘sawmill or ‘country’) which is white and if done poorly pasty, horrible stuff. Red eye gravy is simply the pan drippings from country ham that has been fried mixed with black coffee then reduced and stirred. If you use really good country ham it really cannot be bad. Love your blog.

  10. Jen

    Hi Hank – was so glad to stumble across your blog. I hunt and stalk as part of my job and we eat primarily wild meat.

    I’m a cook, not a chef. My cooking will fill a hole but it’s pretty basic. I’m so excited to find some new recipes on your site especially as I will be faced with a glut of pheasant and partridge soon. There’s only so many curries I can eat!

    And English food deserves its reputation. Not alot of flavours going on. I love your different regional influences. I’m looking forward to the next rainy day so I can go back and peruse your archives for inspiration!

    All the best,

    Jen

  11. Greg

    Huevos. Reminded me of visits to Chile, where they toss fried eggs on anything and call it “a la Pobre”

  12. Elizabeth

    I’m glad y’all sorted out the red-eye/milk gravy issue. Red-eye rocks–ham, grits, and coffee in one dish is nothing short of genius. But because I hate to see any gravy categorically dismissed, I’ll put in the defense for the sawmill/sausage stuff, which was called milk gravy when I lived in Memphis. I had to be brought around because mostly what you get at bad breakfast joints is greasy milk thickened with raw flour. But like any gravy, the dirtier the better. Add a spoon or two of flour to scraped-up sausage bits in the pan and brown it like a roux. The liquid doesn’t have to be all milk–water or ham stock with a splash of milk or cream is fine too. It’s the perfect moisturizer for spicy sage-y homemade sausage and buttermilk biscuits. In fact, a pinch of fresh sage or thyme is a nice addition, as is maple syrup if you like that salty-sweet combo.

    I’d love your blog even if it wasn’t in my neck of the woods. The honesty’s not just in the food but in the reflections and the writing style. It’s an inspiration for this fledgling blogger. Congrats on the book deal!

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