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SM Sunset Mike Tiki Socialite Sunset Beach, California Joined: Jul 08, 2009 Posts: 555	SM Sunset Mike Posted posted on Sun, Dec 4, 2022 8:45 PM Roast Breast of Wild Mourning Dove with Sauce Madeira and Offal's served on a bread crouton. I have some really tremendous recipes for these guys, but when cooking for myself I keep it simple. The Breasts are red meat and have a flavor reminiscent of venison. A little mini steak worthy of respect. Most of the hunters I know don't do them justice and make poppers out of em (sacrilege!). They should hang /age for 7 days at 40-50 degrees and then be dry plucked and prepared. Best Medium rare, Delicious! [ Edited by Sunset Mike on 2022-12-04 20:46:30 ] [ Edited by Sunset Mike on 2022-12-04 20:47:00 ] [ Edited by Sunset Mike on 2022-12-04 20:49:19 ]

Dover breast with Madiera Dove breast with Madiera-2

Roast Breast of Wild Mourning Dove with Sauce Madeira and Offal's served on a bread crouton. I have some really tremendous recipes for these guys, but when cooking for myself I keep it simple. The Breasts are red meat and have a flavor reminiscent of venison. A little mini steak worthy of respect. Most of the hunters I know don't do them justice and make poppers out of em (sacrilege!). They should hang /age for 7 days at 40-50 degrees and then be dry plucked and prepared. Best Medium rare, Delicious!

[ Edited by Sunset Mike on 2022-12-04 20:46:30 ]

[ Edited by Sunset Mike on 2022-12-04 20:47:00 ]

[ Edited by Sunset Mike on 2022-12-04 20:49:19 ]

Post #806764 by Sunset Mike on Sun, Dec 4, 2022 8:45 PM