My prime rib recipe is amazing and fool proof. And yes, we do enjoy dove when season rolls around. For years I have either marinated and grilled with bacon the dove breasts, or used them in a stroganoff dish. However, I once hunted dove in Alabama and the wife made a dove meal with brown gravey that was absolutely amazing...I asked for the recipe but she didn't have one/just cooked from scratch and never wrote it down. Would love to see your dove recipe for sure!
We have them living in our yard. Love to listen to them chatter. Do you eat dove as well? Love to share my recipes. When I can afford it I want to get a prime rib and cook it your way.
wow! thanks! I pinched them both...and while the deep fried quail sounds good and I will definately try, the smothered quail has me hopped up. Thanks again Marsha...quail season comes in a few weeks and I just kicked up a covey last weekend walking through a dandy spot!
We have them in the yard and I do love them. Don't have to go on Safari to get them either. Also have covey's of quail and there isn't a small bird that is tastier. I love smothered quail for breakfast. Got me hungry, can't wait to hear how the duck prosciutto turns out.
Thanks Marsha...I'll try to post some more recipes for sure...I'm making another JAP member's duck prosciuto recip and am really excited to see how it comes out! By the way, Guinea fowl is much tastier than pheasant in my opnion (the meat is more fatty/more dark than pheasant)...I kind of think of them as a "wild chickens." Had lot's of guinea on safari in Africa...we would harvest them when ever they showed while hunting other big game and enjoy them in the pot at mid-day. Yum!
I love your recipes, you need to post some new ones. My husband is particularly interested in your pheasant dish. He can't hunt it here in Alabama, we don't have them, but we had it all the time when we lived in NY. I use Guinea hens now as they are the closest to pheasant and I believe it is was is served as pheasant in most restaurants. We have a huge fish fry and barbecue the day after Thanksgiving with a gang of friends and family and I plan on making your Spinach Maria for that.
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