That is a plate of finger food
This will work well for quail and pigeon as well. The recipe is adapted from The Silver Spoon.
Dove Breasts with Yogurt Sauce
- 8-12 whole dove breasts still attached to the bone
- 1 lime
- 1/2 cup onion finely diced
- 3 tbsp garlic minced
- 1 tsp paprika
- 1 tbsp fresh dill chopped
- 1 cup chicken stock
- 1 3/4 cup Greek yogurt
- 2 tbsp olive oil
Wash dove well, pat dry and season with salt and pepper. In a bowl zest lime and mix with garlic, paprika and lime juice. Add dove and mix well. Let marinate for 30 minutes. In a large saute pan heat olive oil over medium low heat. Add onion and saute until golden. Add dove and brown on all sides then add marinade and stock. Bring to a simmer and then cook until dove is done, about 15 minutes. remove dove to a plate and add yogurt and dill to pan. Cook sauce stirring often until thick. Serve sauce on top of dove.
We can and plan all summer so we can trade all winter with our hunting friends. Katherine’s work friends not only bring her eggs, but venison, duck and even dove, on occasion. In exchange she brings them pickles, jam, pickled jalapenos, limoncello, the occasional leftover dessert. It’s quite the barter system she has going. Over the last few years, we’ve learned a few things about eating wild game: Always double check for buckshot, ground venison isn’t just for chili (see above and below), wild duck is far leaner than what you’ll get at the store and a good cut of venison, when cooked right, can be as tender as a steak.
Here are some of our favorite ways to use game:
Duck Wellington Also see Duck and Apple Crepes.
Duck season is over
Venison Burgers. (Also see Venison Hash and Chili with Smoked Brisket and Venison.)
So good and so hearty
Stout Marinated Venison. (Also see Braised Venison in Horseradish Sauce, Venison Bourguignon and Venison Braised in Tomatoes.)
Time to break out the colors of spring
Duck Breasts in Orange Sauce (See Also Duck with Cranberry Orange Sauce.)
That looks so tender
Venison in an Orange-Honey Sauce
I like my meat bloody
Wild Duck with Mashed Rutabaga
Those were big green onions
Tenderloin of Venison in Blackberry Sauce. (Also see Seared Venison in Blueberry Sauce.)
Holy tasty Bambi Batman
Duck Breasts with a Grapefruit Sauce
Medium rare is the most they should be cooked
Venison in a Grapefruit-Reduction Sauce
Venison with Grapefruit Sauce
Duck Breasts with a Peppercorn Cream Sauce
The fat is not optional
So sweet and buttery
This is pretty much the same as fruit pie filling that comes in a can.
Except it tastes so much better.
Use these in pies, cobblers, pancakes, syrups, sauces or over ice cream.
- 8 cups pears peeled and cut into thin slices
- 1 lemon juiced
- 2 cups sugar
- 2 cups water
- 1/4 lb butter
- 1 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
In a large bowl mix pears, cinnamon, nutmeg and lemon juice. Let sit for 20 minutes. In a large sauce pan melt butter over medium heat. When it begins to foam add sugar and mix well. Add water and bring to a simmer then cook until all sugar is dissolved. Add pears and simmer on medium until pears are soft, about an hour. Pack into sterilized canning jars and seal. Place in a 2″ water bath and boil for 10 minutes covered. Let jars cool and store any that do not ping in the refrigerator.
What a seasonally correct background
Beans, potatoes, cheese, grains, squash. Chunky, pureed. Simple, involved. Light, hearty. All sorts of soups warm our souls. Here’s our top 10 list — starting with the Cheddar Potato Soup above. These are listed in no particular order. Because, really who could pick a favorite?
This is nothing like the soup that haunts a bad diner’s menu
Whole Pumpkin Soup
So much milky goodness inside
Spicy Black Bean with Bacon Avocado Dressing
Broccoli Cheese Soup
Rule of Thirds don’t fail me now
Hearty White Bean and Mushroom Soup
That’s good soup
Cream of Squash and Turnip Soup
Toasted pumpkin seeds
White Bean Soup with Farro
Drizzle more olive oil if you want
Butternut Squash Soup with Turkey Croquettes
Cause Christmas has turkey too
Cannellini Bean Soup with Porcini Mushrooms
A little truffle oil never hurts
Ice cream is best choice
We had an apple tree in the front yard growing up and one of my mom’s go-to recipes was Fannie Farmer‘s apple crisp. It’s not too involved and tastes great with ice cream or a little slice of cheddar cheese. I don’t have an abundance of apples, but a coworker’s pear tree is going gangbusters. We end up with most of whatever pears the dogs don’t get and she can’t use. Aside from using pears, the only adjustment I made to the recipe was the addition of cardamom.
Apple and Pear Crisp
- 4 cups thinly sliced pears
- 1 cup thinly sliced apples
- ½ cup water
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- ¾ cup flour
- 1 cup sugar
- ½ cup butter, softened on counter for about 30 minutes
- ¼ tsp. salt
Preheat oven to 350 degrees F. Layer apples and pears evenly in the bottom of a one and a half quart baking pan. Pour water over the apples. Sprinkle apples and pears with cinnamon and cardamom. Combine flour, sugar, and salt. Cut in soft butter with fork or pastry blender until well blended. Crumble mixture over apples and pears in one even layer. Bake until fruit is tender and crust is brown, about 45 minutes. Serve warm with or without ice cream.
Posted in Dessert, Food, Recipes
Tagged apples, autumn, baking, classic recipes, desserts, fall, fruit, pears, seasonal
We know fall is supposed to have a certain bite in the air, but around here many folks don’t turn off their air conditioners until well into October. So our list of fall favorites includes hot and cold drinks, because we never know what the occasion will require. Many of the drinks call for apple cider. To make your own homemade batch go here. For a look at fall roundups from years’ past go here or here.
Pear Hot Toddies
Argh that there glass makes me want some meat on a stick
Brrr it’s cold in here, said the pitcher
These cups are not replicas from an Indiana Jones movie
We had to throw in some color!
Add a liquor of choice and it is easily adult
Pumpkin Pie Martini
Posted in Spirits
Tagged apple, autumn, beverages, cider, cocktails, drinks, fall, ginger ale, liquor, pear, pumpkin, seasonal
Pumpkin Gnocchi with a Mushroom Sage Sauce
Who says fall meals have to be drab and colorless? Here are some of our favorite ways to make the most of autumn’s best ingredients.
Squash with Wild Rice, Pears, and Almonds
Squash season has begun
Duck with Cranberry Orange Sauce
This sauce is fantastic
Toasted Pumpkin Seeds
I eat these by the handful
Buttercup Squash Risotto
As you wish….
Spaghetti with Apples
This tastes nothing like applesauce by the way