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Message: <blockquote data-quote="guywhofishes" data-source="post: 128080" data-attributes="member: 337">in case my earlier posts on other dove threads were too crypticsoak doves in seasoned egg/milk washsmash a bunch of roasted sunflower seeds to make a coarse "flour" - no actual flour is needed[ATTACH]7444[/ATTACH]drain the doves good and toss them with the seed "flour" - in this case I didn't have enough seeds but was too lazy to smash more - with this recipe it's not a big deal[ATTACH]7445[/ATTACH]fry them in veg oil or whatever you like at around 300-320F. turn once they get golden brown on first side - turn only once like making a good burger[ATTACH]7446[/ATTACH][ATTACH]7447[/ATTACH]test doves with quick read thermometer and pull them off when they hit 145 or so in the middle (I don't even test if I'm the only one eating cuz I can handle variety - but gal draws the line at the occasional rare/cool dove ha ha)they continue to heat from outside-in after pulling off to rest and they end up a nice 165F (hot pink) after 5 minutes of rest[ATTACH]7448[/ATTACH]serve with brown rice (with butter and truffle salt - so good), maybe mashed or fried spuds, roast carrots, and other hearty fall side-dishesI almost always make a port wine reduction, orange sauce, current jelly/balsamic or something to drizzle/dip the doves in just to brighten them a tish without overwhelming but last night I was lazy - I regret it now[ATTACH]7449[/ATTACH]it's so absolutely "dovey" eating them this way - much more pure meat flavor than poppers - which are good but they don't let the doves sing IMO. The stronger liver taste doesn't set in unless and until you overcook a dove. Friends don't let friends overcook doves. BUY AN INSTANT READ THERMOMETER IF YOU DON'T OWN ONE.anybody who loves fresh backstraps and other medium rare red meats will go gaga over this approachp.s. No. Our vintage 1976 counter tops are not for sale</blockquote>

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