i was jus lookin for some good recipes for some dove breasts and deer steaks

For the deer steaks, wrap with 2 slices of bacon held on with a few toothpicks and season with your favorite steak seasoning. Throw on grill until medium rare. Awesome!!!! The first time I fixed them like that, my wife had me cook them 3 nights in a row.

that sounds really good. keep em comin

South of the Border Doves


12 Doves
Salt and pepper
Flour
4 tbs. Oil
1 can (8-oz) tomato sauce
1/2 cup Chopped onion
2 Green chilies; chopped
1/4 tsp. Garlic powder
1/4 tsp. Marjoram
1/4 tsp. Oregano
1/8 tsp. Cumin
Water
1 dash Worcestershire


Salt and pepper doves and roll in flour. Brown in oil in large skillet. Add onions and Worcestershire; cook 2 minutes, stirring constantly. Add rest of ingredients with enough water to cover birds. Cover and simmer 90 minutes to 2 hours. This can also be cooked in a crock pot. Put the browned birds in pot. Saute onions with Worcestershire for 2 minutes and pour over birds. Add rest of ingredients. Cover and cook on low for 8-10 hours or on high for 6-8 hours


Pigeon with pecan dressing

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4 whole dressed pigeons or 8 doves
½ cup white grape juice
¼ cup raisins
¼ cup onion, chopped
4 Tbs. Margarine
2 cups cornmeal muffins, crumbled
2 eggs, beaten
¾ cup chopped pecans
½ tsp. salt
¼ tsp. poultry seasoning
¼ tsp. pepper
Combine grape juice and raisins in a small bowl. Cover and refrigerate overnight. Saute onions in margarine. In a large bowl combine onions, crumbled corn muffins, eggs, pecans, salt, pepper, poultry seasoning, and raisin and grape juice. Mix well. Stuff pigeons with the mix, place in a 9x12 baking dish and bake at 350 for 1 ½ hrs. serve with wild rice.


Pidgeon Casserole in Red Wine Sauce[/b]
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4ounces bacon, diced
1ounce butter(50 g)
4 pigeonsor 2 wood pigeons , or 8 doves
4medium onions, skinned and chopped
4medium carrots, peeled and chopped
1 bay leaf
2teaspoons choppedfresh parsley
1/4teaspoon dried thyme
salt & freshly ground black pepper
1ounce flour
300ml meat stock
100ml red wine
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Fry the diced bacon for 2 minutes, add the butter (I used 1oz of butter and a dash of olive oil) and the pigeons and brown quickly on all sides.
Remove and add the chopped vegetables, herbs, salt, freshly ground pepper and flour. Mix well.
Replace the birds, pour on the stock and the wine, bring to the boil and simmer very gently for 1 1/2 hours, until the birds are tender.
Serve with red currant jelly.





Creamy Pigeons

6 pigeon breasts or 12 doves
2 cans mushroom soup
1/2 lb. Mushrooms, sliced
1 onion, chopped
2 Tbs. sage
Butter


Place enough water to cover breasts in a large pot along with the sage. Bring to a rolling boil. Remove from heat; add the breasts and cover. Allow to stand for 8-10 minutes. Remove breasts from water and rub with butter, salt and pepper to taste. Arrange breasts in a shallow baking dish; add the mushrooms, onion and mushroom soup. Cover and bake at 350 until breasts are tender approx. 30 minutes.


Crock pot Pigeon

4 pigeons, cut into serving pieces or 8 doves
oil
1 can cream of mushroom soup
4 slices of bacon, chopped
1 onion , chopped
¼ cup red wine
½ cup uncooked rice
2 cloves garlic, chopped
2 Tbs. hot sauce
¼ tsp. oregano
salt
pepper

Brown pigeon pieces in oil. Transfer to crock pot. Add all ingredients. Cook on low 4-6 hrs.



Back Strap on a Stick

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2 Lbs. Venison backstrap
½ lb. bacon
1 sweet onion
1 green pepper
Tomato.
Salt
Pepper
Garlic powder

Cut back strap into ¼ inch thick slices. Pre-cook bacon until almost done. Slice onion, pepper and tomato. Alternately place meat, bacon, onion, pepper, and tomato on a skewer season with salt, pepper and garlic powder. Cook on a hot grill until done.



Country fried Steak[/b]




Ingredients
2-3 lbs. venison meat (either top of round or backstrap)
3 eggs- beaten well
3/4 cup butter milk (don't use milk, doesn't taste the same)
1 cup flour
1/2 C Italian bread crumbs
1 t. garlic salt
1/2 t. black pepper
Preparation: Slice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, and lightly pound with stipple faced tenderizing mallet to 1/4 inch thick.
Mix together the flour, bread crumbs, garlic salt, and pepper in a large bowl or in a large ziploc bag. In a separate bowl, mix together the beaten eggs, and the milk.
Dip the tenderized cutlets into the egg/milk mix, one at a time, then dredge through the flour breadcrumb mixture, coating well. Arrange 3-4 cutlets in approximately 1/4 to 3/8 inch hot vegetable oil in a cast iron or heavy non stick skillet. Cook until golden brown and crispy on both sides(about 2-3 minutes per side.) Remove and drain over paper towels.
Gravy
3/4 cup butter milk
2 T flour
2 T reserved oil
2 T salted butter
Salt and Pepper .
Remove pan from heat after frying all cutlets. Pour off all oil except for approximately 2 Tablespoons. Add butter on medium low heat to pan. Scrape bottom of pan to release drippings. Add 2 T flour, and stir until smooth. Slowly add milk, stirring while adding until all milk is in the pan. Add salt and pepper.
Serve hot with cutlets and biscuits or Texas Toast.




Bacon Wrapped Medallions

2 lbs. Venison loin cut into 11/2” thick medallions
Bacon strips
Garlic powder
Salt and pepper to taste

Wrap bacon around medallions and tie with butcher string dust with seasonings. Place on a hot grill on edge so as to cook the bacon first. Cook 3 minutes on each edge. Put medallions on their sides and cook for 3 minutes each side, or until done to your liking.



Venison Steak and Mushrooms

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2 lbs. Venison steak
2 cans golden mushroom soup
½ lb. Mushrooms, sliced
Milk
Flour
Oil

Cut steaks into serving pieces, marinate overnight in milk. Dredge in flour and brown in hot oil. Remove meat and set aside. In the same pan add the mushrooms, soup and 1 1/2 cans of milk stir to make thick gravy. Add the meat to pan and simmer for 30 minutes or until tender. Serve with rice or mashed potatoes.


White tail Roll-ups

1 lb. Ground venison
1 onion, chopped
1 green pepper, chopped
1 Tbs. Jalepeno pepper, chopped
½ tsp. cayenne pepper
2 tsp. garlic powder
2 Tbs. Chili powder
1 Tbs. Oregano
2 Tbs. Sugar
1 tsp. salt
2 cups water
1 10 oz. Can tomato paste
2 cups water
¼ lb. Butter
8 oz. Sour cream
1 pkg. Fillo dough


Sauce:
2 Tbs. Butter
2 Tbs. Flour
1 cup milk
8 oz. Velveeta cheese

Over medium heat brown the venison in a little oil, drain. Add onions, peppers, garlic powder, chili powder, oregano, salt, sugar, tomato paste, and water. Stir and simmer for 30 minutes.
Melt1/4 lb. Butter in a small saucepan, set aside. On a large clean surface place one fillo leaf and fold in half, brush with melted butter. Place 3 heaping Tbs. Of the meat mixture in the center, add 1 Tbs. Sour cream on top of the meat. Carefully roll up the fillo dough tucking the outside edges in continue to roll up like a burrito or egg roll.
Brush seam side with butter and place seam side down on a large baking pan. Repeat until all the meat mixture is used up. Should make about 12 rolls. Bake in a preheated 350-degree oven for 30 minutes.
While rolls are baking melt the butter in a saucepan, stir in flour. When bubbly slowly add the milk while stirring. When thickened add the cheese while stirring.
When rolls are cooked remove from pan and let cool for 10 minutes. Top with the cheese sauce.




Whitetail Filet on Croutons

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6 loin filets 1 inch thick
6 strips of bacon
1 cup morels or other mushrooms
6 slices white bread
Margarine
½ lemon
Salt
Pepper

Spread[/b]
6 Tbs. butter
1 tsp. tarragon
1 tsp. lemon juice
1 tsp. parsley
¼ tsp. cracked black pepper

Wrap outside edges of steaks with bacon and tie with butcher cord.
Mix ingredients of spread place in a piece of cling film and roll up to shape a 1 ½ “ roll, refrigerate.
Cut circles of bread a little larger than the steaks. Sauté in margarine until golden brown, flip and do the other side. Remove from pan. Sauté mushrooms in the pan sprinkle with salt, pepper and lemon juice. Remove and reserve, turn heat to high and sear steaks, 1 minute on each side. Reduce heat to medium and cook 2-3 minutes each side. Remove bacon, place steak on the crouton, slice a slab of the spread and place on top of the steak and top with the mushrooms.

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