Teriyaki Columbidae
Monday, October 11, 2010 at 6:38PM For those of you lucky enough to have a few extra dove in the freezer in the middle of October, I'd suggest trying out Hank's dead-simple teriyaki recipe.
My first attempt went off rather succesfully... which is saying quite alot. Pictured above are three different columbiformes: two mourning doves on the left, a eurasian collared dove foreground right, and in the back we have a rock dove, or as it's more commonly known, "the pigeon."
It was a nice departure from the tried-and-true trifecta of dove/chile/bacon. While I lack the plucking skills and the patience to match Hank's feast for a crowd, the labor is limited with only a few birds and the bag and the culinary experiment had little cost should it have gone horribly wrong. In the Albuquerque area, Talin Market provides your asian ingredients, although I have discovered everything but the sake at regular chain grocery stores.
Reader Comments (2)
They look tasty. Haven't shot doves for decades, but most years get into some snipe and of course grouse. The moose hunt & life got in the way this year, though, so never picked up a shotgun. Hate to do that. Hemingway once wrote something about if you go a season without wingshooting you lose a bit of skill you can never recover.
Hemingway may have been on to something. Most of the dove I shook a boomstick at this year continued on unharmed. But it sure doesn't stop me from trying!