Can y'all recommend some good dove recipes? I'll be hunting dove for the first time this season. Still working on the shotgun shooting skills, but I'm hopeful!
Now if I gave you a meat marinade recipe with an ingredient list that contained oil, vinegar, lemon juice, basil, parsley, onion and garlic, would you think it may be good or you reject it? Now if I mix those ingredients in a bottle, would you use it as a meat marinade?May be a typo or something but you put Italian dressing on a salad, never on any kind of meat.
Does that not end up being overly salty (salt water, salty italian dressing, salt on bacon?1) Soak the breasts in salt water to draw any blood out of the meat from the shot.
2) Soak the breasts in italian dressing.
3) Wrap breasts in a half strip of bacon each. Secure with toothpick
4) Grill until bacon is cooked.
May be a typo or something but you put Italian dressing salad, never on any kind of meat.
I get your point. But tell that to my 2 daughters, who will stab your hand w/ their fork to get @ the last slice of Italian dressing marinated & bacon wrapped whole deer loin cooked medium rare on the charcoal Weber.
Thats a good question about the salt...I haven't noticed it too much. The main flavors I get are the sour/sweet vinegar and garlic from the dressing and smoke from the bacon. Thing is, if you really cook the bacon crispy, the breast is dry and tough. So some folks will peel the bacon off and eat it after either adding it to another dish like a pizza or cooking it more.Does that not end up being overly salty (salt water, salty italian dressing, salt on bacon?
Typically I'm not a fan of italian dressing for wild game...It's like training wheels for a bike. But for Doves I think an italian dressing marinade followed by a quick grill is the best thing going.
Dove Jalapeno Poppers are delicious, but I think that it's kind of like taking a Del Monaco steak and serving it with mayo and ketchup and cheese on a burger bun.
Well, how else you gonna get that nasty cow taste out of it?Blasphemy! We were discussing bird marinades.
I make just enough marinade to lightly cover the meat in a ziplock bag. Usually no more than 1/2 cup at the most. I "squish" the meat around in the bag every so often. I usually marinade it for an hour or so, rarely overnight. Italian or other vinegar based dressings are too salty and they completely cover the taste of everything. The joke around the camp is you can take a dog and marinade it in Italian dressing and someone will eat it.How much garlic, how much teriyaki, and how much olive oil do you use in your marinade?
Hush yo mouth...I don't bust on your semi-acceptable BBQ....you can leave my dressing marinade alone too.Like most marinades, til it smells and looks good
But y’all and your Italian dressin...