Yes, it is dove season….and for those of you that do not know what that means….well …..a bunch of crazy people trying to pluck a fairly fast moving bird out of the sky. Depending on where you live the season always starts on the first of September and in our area runs through October 15 th….. Reopens sometime in December for a short period I believe. Of course checking the game and fish rules is a must for your local area.
The standard issue…..which means the normal…..I will never do anything else to dove….cooking method is…..after they are cleaned, taking a jalapeño sliced long ways, a hunk of onion and bacon….wrapping the breast meat up, garlic salt and then the barbecue.
But I like to try different ways to cook these little birds and here is one…..more to follow…..I promise.
What you need is…
- Dove breast, cleaned patted dry, for this recipe I used 7 breast
- Chipotle powder 3 teaspoons
- Garlic powder 2 teaspoons
- Salt 1/2 teaspoon
- Pineapple juice two small cans
- 1 orange sliced but remove the skin
- Crock pot
A few days before mix dry ingredients and spread over the dove like a dry rub. Place in a Baggie and refrigerate for two days. After two days place birds in crock pot and pour on pineapple juice and place sliced oranges in the mixture. Also include remaining rub mixture… Should you be able to get any out of the Baggie. Cook for 6-8 hours. The meat will FALL OFF the bones….be careful of little bird bones. Wild game can be dry, these birds can be dry too, just poor some of the fruit juice mixture over the top.
We served this with plantains and white rice….very yummie
Plantains: when ripe which means black remove the skin. Leave in large hunks. Heat a skillet adding butter and brown sugar, add plantains and cook until they are brown and sugar is gooey. Turning only a few times.
As always we hope you enjoy.