Indaswamp's Sherried Doves....

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Indaswamp's Sherried Doves....

Postby Indaswamp » Fri Mar 01, 2013 8:59 am

Doves marinating in italian salad dressing over night:
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2 lbs. seasoning bacon cooking the fat out of it for the gravy... :yes:
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starting the roux...
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Roux is done, with onions, celery and bell pepper added in to saute for about 10 minutes...then I throw in the garlc
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Everything inda pot...
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after 2 hours, this is it minus green onions and parsley...
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Sherried Doves....

Postby Indaswamp » Fri Mar 01, 2013 9:15 am

Sherried Doves

24 Doves cleaned (popped breasts or whole birds)
1/2 cup sherry
2 cups italian salad dressing
1-1 1/2 TBSPS salt
1 tsp. cayenne pepper
3/4 c. bacon fat
3/4 cup flour
2 cups diced onions
1 cup diced celery
3/4 cup diced bell pepper (red and green-though any color will do)
1/4 cup fresh minced garlic
1 quart chicken stock
1 10 oz. can RO-TEL tomatos (original with green chilis)
1 tsp. dried thyme
3/4 tsp. dried oregano
2 cups diced mushrooms
1/2 cup diced green onions
1/4 cup dried parsley
2 TBSPS blackberry preserves
1/4 tsp. cracked black pepper and salt to taste

Rinse doves and remove all feathers and visible shot. if whole birds are used, check the cavities well to remove inards. Place doves in a lg. bowl with italian dressing, cover and marinate over night in refrigerator. remove from frig. and drain. season doves with salt, cayenne pepper then set aside. In 12qt. dutch oven, heat bacon fat over med. high heat. whisk in flour, stirring constantly until dark brown roux is achieved. Add onions, celery, bell peppers and cook 5-7 minutes. Add garlic, stir in 3 minutes. Add stock, RO*TEL, sherry, thyme, oregano. Bring to a rolling boil then reduce to simmer and add mushrooms. Add doves, cover and cook 2 1/2 hours or until doves are tender. Add blackberry preserves, greenonions and parsley. Stir in and check seasonings. serve over white pecan rice.
serve with a good rhone wine. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Indaswamp
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Re: Indaswamp's Sherried Doves....

Postby Indaswamp » Fri Mar 01, 2013 9:35 am

ir you are using fortified cooking sherry, leave out the salt and adjust it on the back end when finished so it is not too salty.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Indaswamp
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Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Indaswamp's Sherried Doves....

Postby Indaswamp » Fri Mar 01, 2013 11:11 am

Note-in the pics. above, I cooked a double batch with 50 doves....I doubled everything in the recipe, even the rendered bacon...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Indaswamp
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Posts: 56102
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Indaswamp's Sherried Doves....

Postby tmclaimerFL » Thu Mar 07, 2013 10:38 pm

I didn't have the chance to shoot a single dove this season. First ever hunts were chasing dove and now I have nowhere to hunt and no time.
Only trust those who like big butts, for they cannot lie.
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Re: Indaswamp's Sherried Doves....

Postby Indaswamp » Thu Mar 07, 2013 10:48 pm

tmclaimerFL wrote:I didn't have the chance to shoot a single dove this season. First ever hunts were chasing dove and now I have nowhere to hunt and no time.

buddy shot those in texas. Brought them to me to cook up for a get together at his new house. I said sure!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Indaswamp
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Posts: 56102
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana


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