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6 responses to “Deep Fried Doves”

  1. Peter

    Starlings, you mention as a candidate for deep frying. Have you actually eaten starlings, Hank?

    Back when I had a vineyard and was shooting those pests I gave them a try, and vowed never again. Maybe it depends on what they are eating, but if it is syrah grapes, no way.
    My friend Rod had a German wirehair who would eat any bird offered to her (she was good about delivering the ones he shot) and would wolf down any small one. One day he knocked down a starling, offered it to Meg, she took it in her mouth and spit it out. My view. Anyone reading this ever eat starlings? I’d like to know.

  2. brandon

    I am traveling to Manitoba in a few weeks for ducks. What are your thoughts about teal in this fashion? They are generally lean with very little fat this time of year up there.

  3. Emily

    Oh, those look delicious and perfect for a few people… or just one 😀
    But I would definitely want to try them with gravy – just a tad bit, a small bowl to dip in. Did you tried the Southern milk gravy? I would love to hear some feedback on it.

  4. Nate

    Looks awesome. Probably going to do his with the 6 whole birds I have plucked in the freezer. As far as milk gravy goes, I wholeheartedly agree with you Hank. When I moved to Memphis from Canada 16 years ago, I was taken aback by the white gravy everyone served down here. 16 years later, I still haven’t acquired a taste for it.

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