Braise and whisk your method to this elevated, Cajun-inspired dove dish
Impressed by the Cajun dish étouffée (which in French interprets to “smothered” or “suffocated”), consider this meal as one thing to sit up for after a day of less-than-stellar dove capturing. Maybe the birds weren’t flying; maybe your barrel was bent. Both means, you continue to deserve to sit down down and luxuriate in a killer meal with a pal or liked one.
This recipe employs two of my favourite strategies in recreation fowl cooking: braising and the artwork of whisking up a very good pan gravy. The braising half is easy—use a high-walled pan to sear entire breasts and legs (with the toes hooked up) in fats till they’re good and brown. Then, cowl them with two cups of water and add aromatics. On this case, I used onion halves, two garlic cloves, a bay leaf, and some entire peppercorns. Carry the water to a boil, scale back to a simmer, and canopy. The doves will likely be prepared after 1 to 1.5 hours. Set the meat apart, and as soon as cool sufficient to deal with, shred the breast meat. Pressure the inventory and reserve the liquid on your gravy.
The most effective tip I may give you for making pan gravy is mise en place. In different phrases, get your shit collectively earlier than you begin. All substances must be measured and prepped in their very own containers. The objective is to eradicate any motive you may have to stroll away from the range. Why, you ask? As a result of for 10 to fifteen minutes—steps 4 by means of 9 of this recipe—you may be whisking. For those who’re not assured in your potential so as to add substances one-handed, be sure to have a dependable sous-chef on standby.
Smothered Doves
An elevated, Cajun-inspired dove dish
To braise the doves
Use a high-walled pan to sear entire breasts and legs (with the toes hooked up) in fats till they’re good and brown. Then, cowl them with two cups of water and add aromatics. On this case, I used onion halves, two garlic cloves, a bay leaf, and some entire peppercorns.
Carry the water to a boil, scale back to a simmer, and canopy. After 1 to 1.5 hours, the doves will likely be prepared.
Set the meat apart, and as soon as cool sufficient to deal with, shred the breast meat. Pressure the inventory and reserve the liquid on your gravy.
For the gravy
In a big pan, soften 1 tablespoon butter over medium warmth and sweat the onions, bell peppers, and celery till translucent, about 2 minutes.
Add the garlic and sweat for one more 2 minutes.
Take away the greens from the pan.
Add the remaining butter and simmer till the butter stops effervescent or is clarified.
Add the flour and whisk always till a blond/mild brown roux is achieved.
Add the tomato puree and caramelize.
Add the sweated greens after which whisk within the dry white wine.
Whisk within the inventory, a little bit at a time, till the specified consistency is achieved (use at the very least 1 ½ cups).
Add within the shredded dove meat and stir to mix. Simmer for 10 extra minutes.
To serve
Tightly pack rice right into a small ramekin and drop the molded rice within the middle of a shallow bowl, prepare the reserved dove legs atop the molded rice, ladle the pan sauce over prime of the rice and across the base, garnish generously with inexperienced onions, add just a few shakes of tabasco, and luxuriate in!
Energy: 604kcalCarbohydrates: 95gProtein: 10gFats: 18gSaturated Fats: 11gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 1gLdl cholesterol: 46mgSodium: 1108mgPotassium: 662mgFiber: 5gSugar: 10gVitamin A: 4006IUVitamin C: 97mgCalcium: 71mgIron: 2mg
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