Doves
Lemon pepper
Onion powder
Bacon
Field dress doves in normal manner. Remove meat from breast bone, both sides, using sharp knife. Impale breasts of 12 doves (24 pieces) on skewer at least 15 inches long. Sprinkle with lemon pepper and onion powder. Wrap with bacon and pin. Cook in a closed grill, using one vent on bottom, one on top opposite end, half opening on top. Grill 7 minutes on each side. Turn once. Figure at least 3 doves per serving.
Quail
Olive oil
Salt and pepper
Dark Irish Barbecue Sauce
Split quail, salt and pepper. Begin cooking on grill, turning and basting with olive oil frequently. After 15 minutes, begin basting with sauce. Continue turning until done (tender to fork).
Dark Irish Barbecue Sauce
1 1/2 pints catsup
1/2 cup pancake syrup
2 teaspoons Tabasco? sauce
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon seasoned salt
1 cup cooking sherry
Mix all ingredients. The Dark Irish Barbecue Sauce needs no heating.
2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon
Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.
Light charcoal fire.
While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces. On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.
Yields 4 servings.
Venison hindquarter
Lawry’s? unseasoned tenderizer (optional)
Pepper (optional)
Slice hindquarter across the grain into steaks 1/2 inch thick. Trim all fat and gristle. Tenderize and lightly pepper each side at this point, if desired. Make sauce.
Cook steaks over charcoal grill, with hickory chips added, basting with Mule Jail Barbecue Sauce. Steaks should be cooked medium to medium well in order to be juicy and tender. Cooked well done, they will be tough. The sauce is also good spread on toasted bread.
Mule Jail Barbecue Sauce
1 pound butter or margarine
2 cups water
1 (5 ounce) bottle Worcestershire sauce
Juice of 6 lemons (reserve rinds of 3)
2 onions, quartered
2 teaspoons salt
1/2 teaspoon pepper
Melt butter in saucepan. Add remaining ingredients, including lemon rinds, and bring to a boil. Turn off heat immediately.
Posted by Cookin’Mom at recipegoldmine.com 10/23/2001 6:58 am
4 alligator tail steaks about 3/4-inch thick
Milk for marinade
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon rosemary
Red pepper flakes
Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3 to 4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry. Re-season the meat, if desired, with black and red peppers. Add salt to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 10 minutes each side, brushing with oil again when turning.
This is a hot sauce which is good on anything from chicken to hot dogs.
Doves
Bacon
Barbecue Sauce
Prepare charcoal fire. Wrap the whole dove or dove breast in bacon and anchor with wooden picks. Place wrapped doves in a flat pan and baste with Barbecue Sauce. Let sauce soak in for about 30 minutes at room temperature.
Grill the birds until bacon has cooked and birds are tender, usually 5 to 10 minutes. While cooking, turn and baste.
Barbecue Sauce
10 ounces Worcestershire sauce
4 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon salt
3 tablespoons black pepper
1 (9 ounce) jar mustard
1 pound butter
2 lemons, quartered
2 limes, quartered
1 (16 ounce) bottle A-1? sauce
2 tablespoons Tabasco? sauce
Simmer ingredients 45 minutes. Bottle and refrigerate when cool. Keeps forever.
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