PALOMA GUISADA

A one-pot Tex-mex style meal that can be made on the tailgate right after harvesting a limit of doves. Thanks to Arizona Game and Fish for sharing this:

• 15 dove breasts – filleted off breast bone and cut into bite-sized pieces

• 1 tablespoon vegetable oil

• 1 large white onion, chopped

• 1 red bell pepper, chopped

• 2 (15 oz.) cans Ro-tel diced tomatoes with green chili peppers (optional)

• 5 cloves garlic, minced

• 2 tablespoons ground cumin

• 1 teaspoon dried Mexican oregano, crushed

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1/3-cup water

1. Heat oil over medium-high heat in a Dutch oven. Add the dove meat, and stir until the meat just starts to brown on all sides (approximately 5-7 minutes).

2. Reduce the heat to medium, and add the onion, pepper and garlic while stirring and cook until fragrant (about 2 minutes).

3. Then add all the remaining ingredients. Stir often and allow to cook until the meat is tender (around 30 minutes).

4. Serve over rice or in a tortilla.

My mouth is watering – I am looking forward to working with this once we have enough dove to take advantage of it.

Happy Hunting Everybody!