Mourning Dove sous vide
Anyone have any thoughts on time, temp and basic prep? I have a dozen cleaned and ready. can easily pop something together but I'd like to see what others have done.
Will post notes and pic in return.
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mrbigshotno.1
Sep 6, 2012 06:12 PM
Oh Man, I was born and raised in southern Arizona, September 1st was the biggest day of the year!
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No idea about the sous vide but I like to lightly flour them, brown in bacon grease, simmer in red wine until tender.
Mainly just posted to say I'm jealous. Dove season opened Saturday and somebody within earshot sounded to have had a good one. Bastards didn't invite me. : (
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re: kengk
Ernie Diamond
Sep 3, 2012 12:31 PM
we had a decent day saturday but there have been better ones. Fortunately the guys I was with aren't much good in the kitchen so I took the whole bag.
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re: Ernie Diamond
Tell me what you think of this idea. Bone out the breasts, marinade in something tasty, cook on the hottest charcoal fire you can imagine for just long enough to keep the inside medium rare. Slice thinly across the grain and serve on crackers as a appetizer. Maybe with cream cheese and pepper jelly.
We do this with wild duck breast and it is great.
I have a place I can go and probably walk up a couple of birds. Was thinking how to make something worthwhile with only one or two doves.
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re: kengk
Ernie Diamond
Sep 6, 2012 05:45 PM
Not a great photo but tell me that isn't a perfect looking bird...
So I figured it out. Bagged the whole plucked bird in the vacuum sealer after a dusting w seasoning (I used thyme, pepper, cinnamon, sumac...went a little nutty). After sealing, held it in a water bath at 130 degrees for about five hours. After five hours, opened the bag and flash fried them in a wok for only long enough to give the skin a little freshening up.
Bird was tender all the way through.
If you don't have one, kengk, get a PID controller for your crockpot or rice cooker. Combine that with a vacuum sealer and you can do sous vide cooking very easily at home. It seems like a fancy trick but if you eat any amount of game, it is so useful. No such thing as tough cuts anymore or drying out a venison loin. Seriously, this was a total breeze.
Plucking the doves was far easier than I thought it would be as well. I literally wiped the feathers free with my fingers in places. Between that and the sous vide, I am done breasting out my birds.
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