Devilish Dove Recipes
PAN-FRIED DOVER SOLE
Steps:
- Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- Heat oil in a large, non-stick skillet over medium-high heat.
- Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
- Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 12.7 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 354.6 mg, Sugar 0.3 g
DEVILISH DOVE
These little appetizers are an all time favorite of Texas hunters. Just know that they are very hot with the rub and the jalapenos, so eat with caution. Prep time includes marinating 24 hours.
Provided by Miss Annie
Categories Pork
Time 1h4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Coat the dove breasts with Lone Star Dry Rub.
- (Save rest of the bird for stock, if desired) Cover and refrigerate overnight.
- Heat grill to a cooking temperature of 200ºF to 220ºF.
- Slit the jalapeño on one side and remove seeds.
- Stuff a dove breast and a sliver or two of onion in each pepper.
- Wrap with a half piece of bacon, and secure with a toothpick.
- Smoke about 30 to 40 minutes, until the bacon is crisp.
- Tendermouths should eat cautiously because these are firey hot.
- VARIATION: Substitue slices of chicken breast for the dove breast.
Nutrition Facts : Calories 2483, Fat 235.6, SaturatedFat 70.6, Cholesterol 310.1, Sodium 3805.1, Carbohydrate 34, Fiber 10.9, Sugar 16.3, Protein 58.4
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