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directions. Put Dove Breast in a bowl and cover with milk. Cover and refrigerate at least 4 hours.DO NOT SKIP THIS STEP! Bring Broth to a boil in a stock pot. Add Breast (discard milk) and cook 45 minutes at a slow boil. While Breast are cooking, cook Bacon in a fry pan until crisp. Remove Bacon (crumble and set aside) and reserve the drippings.
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Combine the flour and the salt in a bowl. Add the shortening and mix until crumbly. Stir in the eggs and milk. Roll out the dough on a floured surface to about 1/8 thick. Cut into 2 inch squares. Remove doves from the pot. Add the chicken bullion and bring to a boil. Drop in the dumplings one at a time. Cook about 20 minutes or until tender.
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Dove Teriyaki. Hunt Gather Cook. Hank Shaw of Hunter Angler Gardener Cook has so many tasty game meat recipes that two of his dove creations appear on our list. Whole doves are marinated in a homemade teriyaki sauce, cooked, then served with sautéed veggies and chilies (or whatever else you happen to have on hand).
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6. When all dumplings are ready, drop the dumplings into the boiling broth and cook for about 15 minutes. 7. Make sure the dove meat is cut into small enough pieces and add it back into the broth when the dumplings are cooked. 8. Top with parsley and serve! Check out these other delicious, easy-to-prepare dove recipes from Maddie: Dove BBQ.
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Spending time on the ranch with friends and family is always fun, throw in a morning full of dove hunting, followed by a pot full of home made Dove and Dumpl.
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directions. Season doves and brown in frying pan. Add water, cover and simmer for 30 minutes or until tender. Mix flour and milk, then add to pan.
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Add mushroom mixture to the bowl with the dove meat and season with salt. Add lettuce, oil, soy sauce, vinegar, sugar, eggs and red pepper flakes to the bowl with other ingredients and mix well. Place a piece of parchment paper over a baking sheet and sprinkle flour on top. Place several dumpling wrappers on the parchment paper.
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Put self-rising flour in a bowl, cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Add the boiling water a little at a time until you can shape the mixture into a ball. Roll out to about 1/8 inch thickness on a floured board. For flat dumplings cut into strips, then squares.
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Cook for 1 minute. Slowly add the evaporated milk and chicken stock, stirring to combine. Bring to a boil and add the chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. Dumplings: In a large bowl, whisk to combine the flour, baking powder, pepper, salt and thyme.
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Instructions. . Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups.
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Coat the dry dove meat in salt and pepper before quickly searing, 30-60 seconds per side, in a skillet with canola oil or similar. Place the dove in a pasta pot and put a little bit of water in there - just enough to barely cover the dove. Add some more salt and pepper and onion. Simmer, covered, until meat is tender.
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Transfer the marinade to a bowl and dip the dove breasts into the liquid. Let soak for 1-4 hours. When ready to cook, set the oven to broil. Slice the figs in half and skewer the dove breasts and fresh figs. Place on a sheet tray with a rack and cook in the oven for 10 minutes, rotating the skewers halfway through.
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Roll the dough to about ⅛-inch thick, then cut into 2-inch pieces. Drop dumplings into the boiling stock and allow to boil, while stirring frequently, for about 15 minutes or until dumplings are cooked through. Once the dumplings are cooked, add the shredded chicken to the soup and heat through while stirring.
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Ring out all the water from the vegetables and chop very finely. In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and 2/3 cup water. Mix for 6-8 minutes, until very well-combined. To wrap the dumplings, dampen the edges of each circle with some water.
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Roll dough into thin rectangle and cut in strips. Pull each strip up, stretching it to make thinner. Drop those puppies into the boiling broth one at a time and cook for 20 minutes. Shred the dove meat while dumplings are cooking. Once dumplings are finished, add shredded meat to broth and adjust seasonings to taste.
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Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to.
