SMOKED DOVES WITH GUAJILLO SAUCE
Consider this a master recipe for smoking small birds. Doves, pigeons, teal, snipe, rails or quail will all work with this recipe. The sauce is something I like a lot, but you can use whatever sauce you'd like.
Provided by Hank Shaw
Categories Appetizer Main Course
Time 14h30m
Number Of Ingredients 13
Steps:
- Dissolve the salt and curing salt into the water and submerge the doves in it. Set this in the fridge for no less than 4 hours, and no more than 24 hours; I prefer 12 hours. Remove, rinse briefly and pat dry.
- Get your smoker going to about 170F to 200F. Use whatever wood you like, but I prefer mesquite or oak. Smoke your doves for 2 hours, with smoke going the whole time.
- Meanwhile, make the sauce. Pour boiling water over the dried chiles to rehydrate them. While this is happening, char the onion and garlic in a hot, dry skillet until you get some nice blackening. Peel the garlic and put it in a blender. Roughly chop the onion and put that in there, too.
- Put the guajillo chiles and all the remaining ingredients into the blender and puree. Thin the sauce with some of the chile soaking water, lager beer or water. Adjust the seasoning with salt and lime.
- You can either paint the doves with this sauce in the last hour of cooking, or you can remove the birds from the smoked, cut then in half with kitchen shears or a knife, and then bathe them in the sauce. Serve with plenty of napkins and a bone bowl. Watch out for birdshot!
Nutrition Facts : Calories 60 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, SaturatedFat 0.4 g, Cholesterol 4 mg, Sodium 14244 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 0.9 g, ServingSize 1 serving
LLANO SMOTHERED DOVES
This original recipe comes from the Ratliss family in Llano, Texas, published in the Jameison's cookbook, Texas Home Cooking.
Provided by Miss Annie
Categories One Dish Meal
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Rub the doves with salt and pepper.
- Warm the olive oil over medium heat, and brown the doves well, turning them once.
- Transfer the doves to a plate.
- To the hot oil, add the onion, garlic, and rosemary, and sauté until the onion has softened.
- Return the doves to the skillet, and add the stock and sherry.
- Bring the liquid to a simmer, cover, and simmer for 30 minutes.
- Transfer doves to serving platter and keep warm.
- Pour the cream and bitters into the pan juices.
- Put the flour into a small bowl.
- Spoon a few Tbsps.
- of warm liquid into the flour and stir well.
- Stir flour mixture into the skillet and bring to a boil.
- Cook until it thickens slightly, about 3 minutes.
- Adjust seasonings if necessary.
- Pour the gravy over the doves and serve.
Nutrition Facts : Calories 1103, Fat 99.8, SaturatedFat 35.4, Cholesterol 163, Sodium 129.5, Carbohydrate 27, Fiber 2.4, Sugar 6.1, Protein 9.6
SMOTHERED QUAIL OR DOVE
Make and share this Smothered Quail or Dove recipe from Food.com.
Provided by Dreamgoddess
Categories Quail
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Note: 12 doves can be substituted for the 6 quail.
- Season the quail with salt and pepper.
- Melt butter in a heavy skillet and brown the quail.
- Remove the quail to a baking dish.
- Add flour to the butter in the skillet and stir to combine.
- Slowly add the chicken broth, sherry, salt and pepper.
- Mix well and pour over the quail.
- Cover and bake at 350 degrees for about 45 minutes - 1 hour or until the quail are done.
- This is very good served over rice with some homemade biscuits.
Nutrition Facts : Calories 421, Fat 25.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 399, Carbohydrate 6, Fiber 0.1, Sugar 1, Protein 23.6
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