Ä [21] Fidonet: HOME_COOKING (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ HOME_COOKING Ä
 Msg  : 149 of 170                                                              
 From : Paul MacGregor                      1:352/111.300   Wed 04 Oct 95 11:21 
 To   : Fab                                                                     
 Subj : wild game recipes  *2cr*                                                
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Some of the fellas at work were raving about these recipes for dove.  Seems
that lately with hunting season starting and all that folks have been asking
for wild game recipes.  Hope these help.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Dinner Table Dove Special
 Categories: Magazine, Poultry, Wildgame, Casserole
      Yield: 6 servings

     18    Dove breasts
      1 c  Cheddar cheese; finely grate
      1 md White onion; chopped
      1 sm Carton sour cream
      2 tb Flour
      5    Ripe olives; diced
      1 tb Pimentos
      3 tb Butter
      1 cn Cream of mushroom soup
      1    Carrot; diced
        ds Garlic salt
        ds Onion salt

  Brown the dove breasts in a dry smoker, using apple or cherry chips
  for flavor, for about 2 hours.  (You may also simmer the breasts in a
  skillet until browned.)

  Mix all the ingredients together to form a gravy.  Place the breasts
  in a large glass casserole dish and pour the gravy over them.

  Bake at 350øF  for 1 1/2 hours.

  **  Rifle & Shotgun  --  Sept/Oct 95  **
  **  Posted by  The WEE Scot  --  Paul MacGregor  **

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Dinner Table Doves - Charcoal Delight
 Categories: Magazine, Poultry, Wildgame, Barbecue
      Yield: 1 batch

           Dove breasts
           Bacon slices
           Olive oil
           Cavender's Greek seasoning

  Wrap the dove breasts in the bacon slices (pin the bacon with
  toothpicks to hold it on the meat).

  Coat each breast with olive oil.

  Sprinkle with Cavender's Greek Seasoning.

  Place the wrapped breasts in a casserole dish, cover and leave
  overnight in the refrigerator.

  Cook over hot charcoal for about 20 minutes or until the bacon is
  done.

  **  Rifle & Shotgun  --  Sept/Oct 95  **
  **  Posted by  The WEE Scot  --  Paul MacGregor  **

MMMMM


That's it on those.  If I run across some more they too will be posted.


          The WEE Scot
              Paul



--- PPoint 1.92
 * Origin: The Scottish Connection (1:352/111.300)