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tucker301

The 2008-2009 Waterfowl Photo Thread

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Teal and resident goose seasons are upon us!

So it's time for this season's pictures thread.

 

Dove hunters feel free to post up as well.

 

Have a great season, and in the famous words of Sgt. Phil Esterhaus, "Let's Be Careful Out There".

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Had a good three hours on the border of an uncut corn field and last year's cutover.

Plenty of ragweed around.

 

I had to pick my shots and make sure they fell within sight of me. Otherwise, they'd be nealry impossible to find.

Heck, one hit the ground and bounced in some laps at just 20 yards away, and it still took five minutes to find him.

 

No triples, but I got a couple of good doubles.

 

dove-opener.jpg

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Tucker, dove hunting is new to us Wisconsin folk. What do you do with those little critters?

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Unless local laws say otherwise, breast them out.

There's more meat on a daddy longlegs than there is on a dove's wings and legs combined.

 

The meat is dark and somewhat dry like duck.

Overcooking will result in that dreaded livery taste that nobody likes in wild game.

 

Here's the recipe I'm doing again tonight.

 

 

doves.jpg

 

 

Ingredients

8-10 Dove Breasts (or other dark fowl meat)

1 Tbsp Season Salt

1/2 Cup Brown Sugar

1 Tbsp Garlic Powder

1 Onion

Olive Oil

1/4 cup Worchestershire Sauce

1/4 cup Balsamic Vinegar

Salt

Pepper

1 Uncle Ben's Oriental Fried Rice

1/4 cup Bourbon (optional)

 

Prep:

Combine Dry Mix Ingredients making sure brown sugar is thoroughly broken into powder.

Rinse and pat dry deboned dove fillets.

Pour Worchestershire and Balsamic Vinegar over dove breasts and let soak 10 minutes.

Remove breasts (save the marinade) and coat with the dry rub.

Dice Onion into medium sized pieces or cut into 1" strips.

 

Cook:

Begin preparing the rice per the instructions.

Coat the bottom of a medium skillet with olive oil and saute the onions until clear, adding salt and pepper to taste.

When the onions are clear, reduce the heat and add the leftover marinade to the onions and continue to cook for a couple of minutes.

Add the dove breasts and turn them in three minutes or so.

Continue to cook the mix until the onions have turned brown and tender.

Remove the pan from the heat and pour the bourbon over the doves and onions. Return to the heat and cook until you can no longer smell the alcohol.

The mix should reduce to a thin gravy consistency.

 

Plate:

Make a bed of the rice and cover it with the doves and onions.

garnish with parsley flakes or something like that.

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How many does your recepie serve? Sounds tempting. I think an addition 1/4 cup of bourbon is requried during the preparation process for the cook :)

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Figure on about 4-5 doves per person.

 

I actually did a little different version last night and it turned out better than this one. easier too.

 

Marinate the doves in Newman's Sun Dried Tomato dressing for 3 hours. Use about an ounce per dove.

Remove from the fridge 30 minutes before cooking to allow them to temper.

 

Sautee one onion, a green pepper, and two cloves of chopped garlic in olive oil until the onions begin to brown, adding salt and pepper to taste.

 

Remove most, but not all of the onions and peppers and put aside.

Add 3-4 doves at a time and cook them for about one minute per side. Overcooking ruins them.

 

When all of the doves are cooked, place them on top of the rice in a serving dish and cover them with the cooked veggies.

 

Pour the leftover marinade into the pan and cook it down to about half of its original volume, scraping the skillet to get all the flavorful bits and pieces of caramelized onions etc.

 

Pour the thickened mixture over the doves and rice.

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My favorite way to cook doves is the same way I do my ducks. Take as many doves as you want and fillet them and put them in a bowl. Then take a bottle of Italian Dressing and marinade them over night or so and throw them on the grill and enjoy.

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Here's a shot of one of our three days so far down here near Phoenix where I'm working. Limits each time so far. Just one weekend left of the early season here. That's my new Ultra Light and my friend/coworker with my old SBE. I'm quickly becoming very attached to that Ultra Light.

doves.jpg

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Pretty cool. Haven't seen the doves since just before opening weekend. We had a cold snap and haven't seen a lot of them around since then. Was able to get a ruffed grouse on opening day, but haven't gotten back out since.

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IMG000.jpg

 

Fun dove hunt last season.

 

Had a great teal opener but no pics yet.

 

In Illinois, we would get a ticket on having all are dove together like that. That is 2 separate bags, which means can't be together.

 

Sucks right. Got to love IL.

 

nice hunt.

 

Novaking

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you live in a blast furnace Tucker! I think it got up to 70 this weekend here mostly overcast and rainy - was good for our early goose season hunts.

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you live in a blast furnace Tucker! I think it got up to 70 this weekend here mostly overcast and rainy - was good for our early goose season hunts.

 

I want to go back home. 103 here yesterday.

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In Illinois, we would get a ticket on having all are dove together like that. That is 2 separate bags, which means can't be together.

 

Sucks right. Got to love IL.

 

nice hunt.

 

Novaking

 

I here ya. You're probably right.

 

During duck season I have a game carrier with all the necessary info on it. I would like to think they can see there are three limits of doves and three hunters, but that makes too much sense.

 

The beer was strictly a post hunt celebration and in very short order.

 

103???

 

low 40's tonight....

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Good shooting Webfoot. Our northerzone opens up the coming weekend, however we just finished up early goose and had our exterior zone opend this last weekend.

 

We expect lots of wood duck this coming weekend.

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This is my pup's first hunting season. The goose needed some coaching, as I expected, but she retrieved the woodies like a champ.

 

DazieGoose1s.JPG

 

Dazie\

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