Here’s another great recipe for doves.
Dove and Sausage Gumbo
15 dove breasts
1 (10.5 oz) can consomme
1 beef-flavored bouillon cube
1/2 cup vegetable oil (I use olive oil)
1/2 cup all-purpose flour
1 and 1/2 cups finely chopped onion
2 stalks celery, finely chopped
2 Tbs. Worcestershire Sauce
2 cloves garlic, minced
1 to 2 bay leaves
1/2 tsp. dried whole basil
1/4 tsp. poultry seasoning
1/4 tsp. freshly ground pepper
1/8 tsp. ground red pepper
1/8 tsp. ground allspice
1/8 tsp. ground cloves
3/4 pound smoked sausage, cut into 1/4″ slices
1/4 cup dry red wine
1/8 tsp. hot sauce
Hot cooked rice
Place dove breasts in Dutch oven and cover with water; boil about 10 minutes. Cool and remove meat from bones. Reserve cooking liquid in Dutch oven, adding water if necessary to make 2 and 1/4 cups liquid. Set meat aside.
Add consomme and bouillon cube to Dutch oven. Cook until bouillon cube is dissolved.
Brown dove in hot oil in a large skillet; drain well. Pour off all but 1/4 cup oil. Add flour to reserved oil, cook over medium heat, stirring constantly, until roux is the color of a copper penny (about 10 to 15 minutes).
Gradually add about 1 and 1/2 cups of consomme mixture to roux; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in onion and celery and cook about 5 minutes or until vegetables are tender. Add roux mixture to remaining consomme mixture and stir well. Stir in next 9 ingredients (Worcestershire to cloves).
Brown sausage and drain well. Stir sausage and dove into roux mixture, simmer 1 and 1/2 hours, stirring occasionally. Add wine & hot sauce, stir well.
Remove bay leaves, adjust seasonings and serve gumbo over rice. Yield: about 1 and 3/4 quarts (about 1/2 gallon). Freezes well, gumbo is better tasting the second day than the first!
~
Sherry Duck
(This is very flexible – yet the results are wonderful. As you can see, this is a very casual recipe! Folks with OCD {Obsessive-Compulsive Disorder} will have a hard time deciding how much of each ingredient to use!)
butter OR Crisco
pepper & seasoned salt
2 or 3 strips of bacon (don’t use turkey bacon – it lacks the fat necessary to moisturize the meat)
Chopped: apple, onion & celery
Mix chopped items, sprinkle with a bit of seasoned salt and add to the cavity of the duck(s). Spread butter or crisco, salt and pepper on the top of duck(s); place in covered roaster.
Pour water until there’s about 1/4 inch of water in the bottom of the roaster (around the ducks) and put 2 – 3 strips of bacon across the ducks. Cook covered at 400 degrees for 2 and 1/2 to 3 hours — check on water occasionally (don’t let the pan/roaster dry out).
Let ducks sit for ~ 10 minutes before slicing. Serve with this sauce poured over slices.
Sherry Duck Sauce
1 stick butter
3 Tbls. currant jelly
3 caps of Sherry wine
1 Tbls. spicy mustard
Mix together, heat and serve over ducks, as desired.
~
This blog is a companion to my website: GreatGhilliesAndGraphics.com
[…] Turn Wild Birds into Gourmet Fare (2 of 2) – Dove and Sausage Gumbo and Sherry Ducks […]
[…] Turn Wild Birds into Gourmet Fare (2 of 2) – Dove and Sausage Gumbo and Sherry Ducks […]