Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Bacon wrapped dove breast
Options
BBQ BOY
Posts: 56
I decided to cook me up some dove breast from Saturday's hunt. left them in milk, salt & pepper since then.
Put them on the cooker over direct heat. They turned out more done than intended because the kids needed my attention for a few seconds after I checked the breast. I came back about 5 minutes later and noticed I left the stack wide open. Well the temp reached 400 deg. Dangit!!! I pulled them off and bit in. WOW!!! They were very very tender and juicy. Internal temp was about 165, which was way too high. Cooked with apple chips.
Heated up some left over squash casserole and sweet potato souffle and tada!
Put them on the cooker over direct heat. They turned out more done than intended because the kids needed my attention for a few seconds after I checked the breast. I came back about 5 minutes later and noticed I left the stack wide open. Well the temp reached 400 deg. Dangit!!! I pulled them off and bit in. WOW!!! They were very very tender and juicy. Internal temp was about 165, which was way too high. Cooked with apple chips.
Heated up some left over squash casserole and sweet potato souffle and tada!
Comments
-
Poor little birdies. Delicious, tender birdies.
I usually do them bone-in and do both breasts at once. If I pull the breast from the bone I either use the paper thin bargain bacon or par cook it a little in the microwave.
Ever try doing them on skewers? I'm doing a last dove shoot of the year on the 9th and that is my plan for the last batch. -
The dove looks good! I recognize those two sides. We grew up with the summer squash casserole and the sweet potato souffle!!
Thanks!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Good looking meal. I like to stuff quail. Don't know if it will work with dove.
Quail, Bacon Wrapped, Stuffed, Richard Fl
Ingredients
6 Whole Quail
*****OR*****
1-2 Cornish Game Hens
3 cups Cooked Rice, Basmati preferred
1/2 cup Pignole, Pine Nuts, Peacans, Walnuts, your choice
1/2 cup Chutney
1/4 cup Scallions
12 Pieces Bacon
**SAUCE**
1 Jar Raspberry Jam 4-6 Oz. or Orange Marmalade
Dijon Mustard
Balsamic Vinegar
Lemon Juice
Salt/Pepper
Preparation
1 Cook Rice, Basmati or Jasmine preferred, Use 1/3 orange juice by volume of total liquid used to cook rice.
2 Mix cooked rice w/ nuts ( pignoles or pecans chopped), chutney, scallions, stuff quail, works well w/cornish game hens, just takes more. ingredients to stuff birds. Use: pepper, salt,poultry seasoning whatever you like for rub.. Stuff birds w/mixture.
Cooking
1 Wrap birds w/bacon , may take 2-3 pieces to totally wrap quail, cornish lay 2-3 pieces on breast and cook indirect breast up. For quail skewer w/large tooth picks or something else to hold the bacon.
2 Place in oven baking dish on rack to keep drippings underneath or place on BGE and grill using indirect method. Bake 325-350 F for 40-50 minutes until bacon is crispy, Start quail birds breast down, and turn breast up 1/2 way into cook. "V" rack works well for cornish, cook breast up with bacon strips.
Sauce
1 Mix the sauce ingredients in a pan on low heat, add raspberry jam first. Tablespoon Dijon, Tablespoon Balsamic vinegar. Lemon juice and seasoning. Bring to slow boil and stir; adjust to your tastes. Orange marmalade may be substituted for the raspberry.
2 Rest 10 minutes. Serve. If Egging be careful not to let the drippings flare and burn bacon/birds. Great reheated next day.
Servings: 6
Yield: 6
Preparation time: 45 minutes
Cooking time: 1 hour
Ready in: 1 hour and 30 minutes
Recipe Type
Main Dish, Poultry
Recipe Source
Author: Richard Howe, 05/25/02
Source: BGE Forum, Richard Fl, 2006/02/27 -
Arrrgghhh! you're killin' me! Didnt get a chance to dove hunt all year! Now, we have millet up in the fields, and its too wet to cut... just damn :pinch: Yours look awesome!
-
Richard Fl wrote:Good looking meal. I like to stuff quail. Don't know if it will work with dove.
Quail, Bacon Wrapped, Stuffed, Richard Fl
Ingredients
6 Whole Quail
*****OR*****
1-2 Cornish Game Hens
3 cups Cooked Rice, Basmati preferred
1/2 cup Pignole, Pine Nuts, Peacans, Walnuts, your choice
1/2 cup Chutney
1/4 cup Scallions
12 Pieces Bacon
**SAUCE**
1 Jar Raspberry Jam 4-6 Oz. or Orange Marmalade
Dijon Mustard
Balsamic Vinegar
Lemon Juice
Salt/Pepper
Preparation
1 Cook Rice, Basmati or Jasmine preferred, Use 1/3 orange juice by volume of total liquid used to cook rice.
2 Mix cooked rice w/ nuts ( pignoles or pecans chopped), chutney, scallions, stuff quail, works well w/cornish game hens, just takes more. ingredients to stuff birds. Use: pepper, salt,poultry seasoning whatever you like for rub.. Stuff birds w/mixture.
Cooking
1 Wrap birds w/bacon , may take 2-3 pieces to totally wrap quail, cornish lay 2-3 pieces on breast and cook indirect breast up. For quail skewer w/large tooth picks or something else to hold the bacon.
2 Place in oven baking dish on rack to keep drippings underneath or place on BGE and grill using indirect method. Bake 325-350 F for 40-50 minutes until bacon is crispy, Start quail birds breast down, and turn breast up 1/2 way into cook. "V" rack works well for cornish, cook breast up with bacon strips.
Sauce
1 Mix the sauce ingredients in a pan on low heat, add raspberry jam first. Tablespoon Dijon, Tablespoon Balsamic vinegar. Lemon juice and seasoning. Bring to slow boil and stir; adjust to your tastes. Orange marmalade may be substituted for the raspberry.
2 Rest 10 minutes. Serve. If Egging be careful not to let the drippings flare and burn bacon/birds. Great reheated next day.
Servings: 6
Yield: 6
Preparation time: 45 minutes
Cooking time: 1 hour
Ready in: 1 hour and 30 minutes
Recipe Type
Main Dish, Poultry
Recipe Source
Author: Richard Howe, 05/25/02
Source: BGE Forum, Richard Fl, 2006/02/27
I thought about using skewers. I may the next time around or just make Dove perliou(sp?) -
What part of the country are you in?
Wild quail or a plantation style hunt? -
Fidel wrote:What part of the country are you in?
Wild quail or a plantation style hunt? -
This year I cut my breast meat away from the bone. I marinated the breast meat in a nice teriyaki sauce. I cooked them direct on skewers for a few minutes per side. They were my best ever....
-
Looks Good
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum