Last month, we presented some tips to help you become more successful in dove hunting. I thought it would be a good idea to pass on some tasty recipes for doves and grouse. Hunting for these game birds starts on September 1st in most states.
1. Game Bird Rumaki - These make an excellent horsdouvres!
a. Take pieces of your favorite upland bird. The thighs of pheasant and grouse are especially suited for this recipe. Also, you can use dove or quail breast.
b. Cut them into bite size pieces and marinate in teriyaki sauce overnight.
c. Wrap into ½ strip of bacon and secure with toothpick.
d. Bake in oven at 375 degrees for about 35 to 40 minutes. Drain grease and brown for additional 5 minutes. Serve
2. Breast of Game Bird Over Wild Rice - This recipe works well for chukar, dove, grouse and quail.
a. De-bone bird breasts.
b. Sprinkle with salt, pepper and paprika and dip in flour.
c. Cook in olive oil over medium heat until golden brown.
d. Create sauce by adding sour cream, cream of mushroom soup and finely chopped onion to the olive oil in which the breasts were cooked. Bring to a boil, stirring frequently.
e. Prepare (boil) wild rice per instructions on the package.
f. Place breasts over individual servings of the wild rice.
g. Pour on the prepared sauce and serve.
Hope you enjoy these recipes and may you all have a great opening of the upland bird and waterfowl season.
Stop in again next month when we will present you with some pheasant hunting tactics. See you in the fields.
CJ & Shawnee