Thursday, October 20, 2016

Teriyaki Dove Skewers with Fried Rice

You probably don't have anymore doves in the freezer, but in case you do, here's a recipe that utilizes skinned, boneless dove breasts. We were challenged by Jones Dairy Farm to come up with a recipe that pairs dove and ham, and this is what we came up with. We also added bacon, and it turned out pretty darn good! 

The teriyaki sauce is homemade-- with just a few ingredients in your pantry, you could easily and quickly make this sauce without having to buy the bottled stuff at the store. I hesitate to call this recipe "Hawaiian," but it is reminiscent of it-- ham, bacon, fried rice, grilled meat, pineapple ... I apologize if I'm stereotyping.

Here's the link for the recipe:

Fall is in full swing in Nebraska, and it is beautiful. Sweatshirt weather is here, and it's so much more enjoyable to play outside. But it also means that the growing season is coming to an end.

A friend gave us a bunch of green tomatoes this past weekend. She had to pull them from the plants to beat the frost. We made fried green tomatoes, which is delicious, but there's only so much we can eat. Rick and I thought of making green tomato preserves. We'll try it this weekend and report back on how it turns out. I'm thinking of something close to pepper jelly-- a more savory preserve that would taste good with corn bread. 

Wednesday, October 5, 2016

Bacon-Wrapped Wild Goose Breasts

Bacon-wrapped anything-- not too much of a surprise. But sometimes, we can do without surprises. Sometimes, we just want to come home from work and prepare a meal that's easy and quick to put together. As uninspiring as wrapping wild game in bacon is, we can't deny that it's so damn good. This is exactly what we did with some Canada goose breasts we found at the bottom of our chest freezer a couple weeks ago. The only other treatment we did with the meat was that we marinated it in red wine, olive oil, garlic, rosemary and peppers prior to wrapping it in bacon and grilling. You don't have to, but it's another chance to introduce more flavors. 

Canada goose breasts also tend to be tough, but the flavor is just as good and mild as any beef we've had. If you shoot a young goose, it will be more tender. But think about it. Imagine having to fly thousands of miles back and forth each year for the migration. Your pecks would be just as impressive. So the longer your marinade the breasts, the better they will taste. (But only before they begin to spoil, that is-- hah-hah.)

I don't know if you have this problem, but Rick and I are in clean-out-freezer-time mode. We didn't do a very good job at eating all our game this past spring and summer. Not only that, a friend gave us even more venison-- because he wanted to clear his freezer, too-- so we basically have no room left if Rick wanted to kill something else this season. Still, it's a wonderful dilemma and a lot better than having no game at all. There's something comforting about knowing that we'll never go hungry. But it's also irresponsible to let the meat go to waste. We'll eat as much as we can and give some of it away. Support your local food bank, people. They'll gladly take it. Also, remember friends and family who can't hunt but enjoy game. They'll appreciate it. 

To view the Bacon-Wrapped Wild Goose Breasts recipe, visit:

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