Hey fellow que-addicts,
I'm a CA Hunter Education instructor in Long Beach. I run one class per month and average about 350 students per year. In addition to these basic safety classes I also run one Advanced Hunter Ed class late in the season during "harvest time" directed towards processing and preparing wild game. This year was exceptionally creative and tasty
For appetizers we had chicken-friend Chukar with gravy
After that, grilled dove breast with fresh jalapeno wrapped in bacon
Wonton stuffed with ground dove and cream cheese with fresh chives... ready for the fryer
Cured and smoked wild pig belly
Venison steak grilled to perfection!
Buffalo-style boneless dove breasts. Breaded in Dixie Fry seasoned coating mix, deep fried and tossed in Frank's RedHot Wing sauce (no photo, sorry...)
One of our students made these... fried wantons filled with leftover jalapeño stuffing (dove/bacon/cream cheese). Added some fresh chives to the mixture and deep fried until golden brown. Its nice to have a professional caterer/hunting enthusiast share their knowledge in the kitchen.
This was a fantastically successful "experiment" Ground together boneless dove breasts with bacon ends, sautéed with onion, cooled and mixed with cream cheese. This mixture was then stuffed into cored-out jalapeño peppers, wrapped in bacon strips and seared on the grill... then transferred to the oven for 15-20 minutes to brown everything up.
Wild turkey!! 48 hour brine followed by a perfect roast in the oven. It was deliciously tender and juicy.
Duck breasts stuffed with cream cheese, chives, dried cranberries, walnuts and wrapped in bacon strips (another missing Kodak moment...)
Chow time!!
-- Brian/ale
I'm a CA Hunter Education instructor in Long Beach. I run one class per month and average about 350 students per year. In addition to these basic safety classes I also run one Advanced Hunter Ed class late in the season during "harvest time" directed towards processing and preparing wild game. This year was exceptionally creative and tasty
For appetizers we had chicken-friend Chukar with gravy
After that, grilled dove breast with fresh jalapeno wrapped in bacon
Wonton stuffed with ground dove and cream cheese with fresh chives... ready for the fryer
Cured and smoked wild pig belly
Venison steak grilled to perfection!
Buffalo-style boneless dove breasts. Breaded in Dixie Fry seasoned coating mix, deep fried and tossed in Frank's RedHot Wing sauce (no photo, sorry...)
One of our students made these... fried wantons filled with leftover jalapeño stuffing (dove/bacon/cream cheese). Added some fresh chives to the mixture and deep fried until golden brown. Its nice to have a professional caterer/hunting enthusiast share their knowledge in the kitchen.
This was a fantastically successful "experiment"
Ground together boneless dove breasts with bacon ends, sautéed with onion, cooled and mixed with cream cheese. This mixture was then stuffed into cored-out jalapeño peppers, wrapped in bacon strips and seared on the grill... then transferred to the oven for 15-20 minutes to brown everything up.
Wild turkey!! 48 hour brine followed by a perfect roast in the oven. It was deliciously tender and juicy.
Duck breasts stuffed with cream cheese, chives, dried cranberries, walnuts and wrapped in bacon strips (another missing Kodak moment...)
Chow time!!
-- Brian/ale
