Dove Hunting Guide
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!