Dove and Shoestring Fries

Written by Jenny and Rick Wheatley

Prep Time: 1 hour 3 min - Cook Time: 30 min

For a first-time hunt, doves make for tough initiation. Although the dove symbolizes peace, don’t mistake that for frailty. These fast-flying birds can change direction on a dime, seemingly possessing a Matrix-like ability to dodge shot. And just when you think you’ve hit one, it keeps on sailing.

Clearly, doves are finger food, whether you wrap them in bacon or cook them whole. This recipe is kind of tongue-in-cheek: Fried whole doves are resting in a “nest” of shoestring French fries.

Ingredients

16 Whole plucked doves

1 cup(s) Milk

Sea salt, to taste

2/3 cup(s) cornmeal, plus extra

1 tbsp paprika, to taste

Mild curry powder, to taste

5 large russet potatoes

Frying oil (peanut, canola, corn, etc.)

Lawry’s Seasoned Salt, to taste

Instructions

Step #1 Peel potatoes and slice thinly with a mandolin, about ¼ to 1/3 inch thick. Then cut slices into matchsticks. Rinse potato sticks and then submerge in a bowl of ice water for 1 hour. Next, drain potatoes and spread them onto a large cookie sheet lined with paper towels. Dab the top side dry with paper towels. Potatoes must be dry before frying, which will prevent splattering and allow them to crisp.

Step #2 Turn oven to warm setting. In a saucepan or fryer, heat oil to 350 degrees Fahrenheit. Meanwhile, rinse doves in cold water and allow to sit in milk and set aside.

Step #3 When the oil comes to temperature, cook potato in batches until golden and crispy. Drain and immediately toss with seasoned salt. Keep shoestring fries warm in the oven as you fry the remaining potato. Always allow oil to return to 350 degrees before adding a new batch of raw potato. Remove oil from heat while you prepare the doves for frying.

Step #4 Combine cornmeal and paprika. Remove doves from milk and do not pat dry. Season doves with sea salt – including inside the cavity – and coat with cornmeal mixture; the milk helps the cornmeal adhere to the birds, so rewet birds if the cornmeal isn’t sticking.

Step #5 Return oil to 350 degrees and fry doves in batches for 4-5 minutes, or until cornmeal coating becomes golden and crispy all over, flipping doves halfway through. Carefully remove doves from oil and immediately dust with curry powder while still hot and wet from the oil. Serve immediately with shoestring fries and desired condiments.

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Dove and Shoestring Fries

Written by Jenny and Rick Wheatley Visit : Visit authors website

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Prep Time: 1 hour 3 min - Cook Time: 30 min

Ingredients

16 Whole plucked doves

1 cup(s) Milk

Sea salt, to taste

2/3 cup(s) cornmeal, plus extra

1 tbsp paprika, to taste

Mild curry powder, to taste

5 large russet potatoes

Frying oil (peanut, canola, corn, etc.)

Lawry’s Seasoned Salt, to taste

Instructions

Step #1 - Peel potatoes and slice thinly with a mandolin, about ¼ to 1/3 inch thick. Then cut slices into matchsticks. Rinse potato sticks and then submerge in a bowl of ice water for 1 hour. Next, drain potatoes and spread them onto a large cookie sheet lined with paper towels. Dab the top side dry with paper towels. Potatoes must be dry before frying, which will prevent splattering and allow them to crisp.

Step #2 - Turn oven to warm setting. In a saucepan or fryer, heat oil to 350 degrees Fahrenheit. Meanwhile, rinse doves in cold water and allow to sit in milk and set aside.

Step #3 - When the oil comes to temperature, cook potato in batches until golden and crispy. Drain and immediately toss with seasoned salt. Keep shoestring fries warm in the oven as you fry the remaining potato. Always allow oil to return to 350 degrees before adding a new batch of raw potato. Remove oil from heat while you prepare the doves for frying.

Step #4 - Combine cornmeal and paprika. Remove doves from milk and do not pat dry. Season doves with sea salt – including inside the cavity – and coat with cornmeal mixture; the milk helps the cornmeal adhere to the birds, so rewet birds if the cornmeal isn’t sticking.

Step #5 - Return oil to 350 degrees and fry doves in batches for 4-5 minutes, or until cornmeal coating becomes golden and crispy all over, flipping doves halfway through. Carefully remove doves from oil and immediately dust with curry powder while still hot and wet from the oil. Serve immediately with shoestring fries and desired condiments.

About the Author

Jenny and Rick Wheatley

Visit authors website

Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.