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doves and pigeons
This is a classic Italian recipe they use with pigeons, but it will work with squab, doves or even teal, too. Roasted birds, chopped fine and stuffed into an egg pasta, served with juniper butter with rosemary.
This is my signature dish for dove season. Grilled dove is one of my favorites, and this Spanish-inspired take on them never fails to please.
It’s dove season, and when you hunt doves, you often get pigeons in the mix. Don’t feed them to the dog! Pigeons are like giant doves in flavor, and are great grilled over charcoal the way the Egyptians do. Try this recipe and I bet I’ll make a pigeon-eater out of ya!
Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
Posted in Culinary Experiments, Ducks and Geese, Pheasant, Grouse, Quail, Wild Game | Tagged chukar, doves and pigeons, ducks, goose recipes, grouse, partridges, pheasant, snipe, turkey recipes, woodcock | 30 Responses
I spent Labor Day weekend in perhaps the best place in America to hunt doves: South Texas. I’ve never seen dove hunting like it, but I hope to see it again next year. Absolutely epic. To celebrate the hunt, I created a perfect grilling sauce to go with these birds.
I recently came upon what I consider the best, most approachable use of the giblets from any game bird: Cajun dirty rice. This recipe is an Italian riff of that, in which I use the giblets in a risotto made with red wine. I first made this recipe with the hearts, livers and tenders (the […]
I’ve been restless lately. Unsatisfied. And, after a marathon cooking session in which I cooked doves six ways to Sunday, I am reminded that the path from craftsman to artist continues to evade me.