Tuesday, September 18, 2012

I'm sorry. I'm getting all choked up.

It's so beautiful.

Found here.  And since it's dove season, here's a musical interlude:


Mark Smith said...

That's not just tasteless, it pretty shitty too - if you aren't going to eat it, don't go around killing it.

Anonymous said...

Lollin at how butthurt Mark Smith is. Mission Accomplished.

Mark Smith said...

Lol all you want - at the end of the day, you're still someone without taste or ethics. I'm sure you thinking writing your name on the inside of a bathroom stall is the height of self-expression.

The rest of us, who don't see any need for pointless waste, will continue to not invite you to our parties. And pretend not to see you when you have your finger up your nose.

goober said...

I'm a lifelong hunter. I've shot pretty much everything that walks or flies that you can legally shoot in the lower 48. What you have here is tasteless, wasteful eye-poking and nothing more. There is a faction of dove hunters out there that shoot far more than they ever intend to use and consider it sport. Look at all those doves and tell me you truthfully don't recoil a bit at the waste there. Hundreds of doves. And since a lot of folks don't consider dove hunting to be a meat sport, most of these high number harvests like this result in the doves being left to rot. Dove tastes like shit. I promise you they aren't eating those. The dove I shoot go into pepperoni because that's the only way you can eatthem.

Anonymous said...

I've eaten dove. Or, as they call it on fancy restaurant menus, "squab." Note that doves are merely pigeons with white plumage, and the flavor of their flesh is strongly affected by their diet.

And yeah, it's pretty gamey stuff, though I would not go so far as to say they "taste like shit." But it does help if you clean the little things and soak the cleaned carcasses 48 hours in cheap red wine ("MD2020" cheap, not Thunderbird or Cisco Red cheap, please, you don't have to use the good cooking sherry for this but if you cook with wine you wouldn't drink, it's not going to come out well) in the refrigerator in a covered glass dish before putting them in a more conventional marinade prior to cooking them. My theory is that the alcohol in the wine draws out some of the soluble compounds that give them the objectionable gamey flavor, and the flavor of the grapes covers a multitude of sins. Then marinate them in something strong and spicy, like cheap store-brand Italian dressing, before roasting them in the oven. They're always going to be an acquired taste, but after this treatment they won't make you gag, not if you've eaten other game meats.

This method also works to take the edge off really gamey venison, elk, etc. It ain't magic but it helps.

goober said...

I'm sorry but I stand by my earlier statement. The doves you get at a restaurant are captive raised. Try eating a butterball Turkey then eat a wild turkey. No comparison. Same with doves. And if prepping them to Cook takes so many steps and so much outside flavor to prep them that it literally takes days as you've described and only then ate they edible? Yeah they taste like shit