Dove season is upon us again (cue “It’s the most wonderful time of the year” theme song). I am not the best dove hunter around, at best I get a few birds every year- Adam on the other hand is the bread winner, or dove winner have you. But hey, this week I have already met my 2 bird quota and am in search of beating my record (lol)!
With the success of dove season so far I will whole heartily stand on my soap box once again and preach the anti-popper way of life. You know them well. Bacon wrapped jalapenos with cream cheese. Don’t get me wrong, I love to eat poppers but I really dislike when it is the go-to recipe for wild game. Personally, I don’t see the thrill of killing an animal just to smother it in bacon and cream cheese and never really experience the taste of the meat. They would make a great dinner party appetizer for sure but I have a few other options for you which I will post throughout this month.
First let me suggest for dinner you try dove and grits instead. Pair it with a red wine balsamic reduction or your favorite type of pan sauce and you’ve got a melt in your mouth dish that was not only super easy after a weeknight of dove hunting but you will be wondering why you ever defaulted to poppers in the first place. Another great thing about this recipe is you don’t need a lot of dove to feel like you have had a complete meal so if hunting is a little slow you can still enjoy your birds with friends over a can of ice cold Ranch Water. Special thanks to our friends and neighbors Emma & Cody for letting us test this recipe and sharing in the comradery of the hunt.
If you give it a try this year be sure to tag me on Instagram @mrs_bootsparma @lonestaroutdoornews #antipopper #anxioushunterblog
- Deboned dove, 2-3 per person (This recipe is for 4 people)
- Salt and pepper
- Potato Starch (I use Bob Mills brand cause I am an Oregonian!)
- 4 cups water
- 1 cup grits
- 2-4 tablespoons of butter
- Cream cheese
- Pair with your favorite pan sauce (sauté chopped garlic and onion, reduce red wine, stock and a good aged balsamic, season to taste)
- I also like to serve with roasted veggies like brussel sprouts and cauliflower
- Salt and pepper your dove generously then dredge in potato starch. Dust off the excess flour and place in the refrigerator while you prep everything else. Don’t skip this step!
- In a sauce pan add 4 cups of water, salt and bring to a boil.
- Gradually stir in grits.
- Reduce heat and stir frequently. If you are using instant grits this only takes about 5-8 minutues to cook. For regular stone ground grits it takes about 40 minutes, so you decide! Stir until grits absorb all the water.
- Add butter and cream cheese and stir until incorporated.
- In a cast iron skillet with a touch of oil, pan sear in batches your dove on both sides, about 2 minutues. Dove are like steaks, don’t overcook them! Let them rest for a moment before plating (you can make your favorite sauce during this time)
- To plate add grits to a bowl and top with your dove, favorite pan sauce and any other herbs you may enjoy!