SmallCaliberCentral

Hey guys, was in the doctors office the other day. I think it was the Sept. '08 Field & Stream issue and there was a Dove recipe in there with a Habanero Mustard glaze..... I am wanting that recipe. I looked on their website, but it isn't there. Can someone who subscribes please post it or IM it to me please....!? Thanks in advance guys. -Dan

Anybody see that recipe?

Yep. Got it here for you."Doves From heck"Ingredients:Habenero Mustard1lb. Dove Breasts (about 15 mourning doves)1 Lime Halved2 Tbsp. Freshly Chopped Cilantro1) Start a medium-hot fire on your grill. 2) Pour the sauce over the dove breasts in a bowl, making sure to evenly coat them. 3) Grill the breasts over the flame, turning occasionally, until well browned, about 4 minutes per side. To check for doneness, cut into one piece to see that the meat is medium-rare. Or use a meat thermometer, 125* is ideal. Let them cool for a few after cooking. 4) Place the grilled breasts in a bowl, squeeze the lime halvesover them, and toss them with the cilantro. Serve immediately.Habenero Mustard Sauce Ingredients:1/3 cup prepared yellow mustard2-8 habenero peppers, seeded and chopped2 Tbsp. minced ginger1 Tbsp. minced garlic2 scallions (both green & white sections finely chopped)Pinch of allspice1 Tbsp. curry powder1 Tbsp. ground cumin1 Tbsp. ground coriander2 Tbsp. dried oregano3 Tbsp. freshly cracked black pepper2 Tbsp. kosher saltSimply combine all the ingredients in a blender & puree until smooth.Let us know how it turns out.   ENJOY!!!!!Terry

Can you substitute Prairie Dog legs for the dove breasts? Sounds yummie!

Don't know if I'll see any more doves this year, but I'll bet that sauce would be great with just Chicken....

Thanks for sharing....

Now that dove season is over I'm seeing dove everywhere I look.

I think that's probably since all of ours have "gone South" for the Winter...
Being the season is over here as well, 'seeing' equated to eating...

thank you very much! That is what i was looking for. I appreciate it! -Dan