Corpusfishing.com

kweber · Posted: Wed Jul 03, 2013 12:43 pm Post subject: palomas!!!!!

less than 60 days away!!!(where does time go????)
working on a spot for the sept1 opener up here...
our old spot sold Mad

was a really good fly-way area for WW's, too.
anyway,should be a good season acct we had a couple decent rains here...
who don't like the smell of a fresh fired shell on a hot day along side a cold one? Very Happy

last yr I cooked up a pot of over 100 w/dumplin's for the crew...
they cleaned 'em up and came back w/bread to mop th' pot... Laughing

_________________
the creepy uncle that scares the kids....

TexGator · Flour Bluffian in training Joined: 22 May 2012 Posts: 429

Amen to the smell of shot and a cold one. Glad my boy will be 16 this year so I can just relax and have him drive me home.

rawlbay · Posted: Sat Jul 06, 2013 5:53 am Post subject:

Would you mind sharing some details on that dove and dumplings recipe? Never had that and it sounds good!

kweber · Posted: Sat Jul 06, 2013 2:31 pm Post subject:

http://honest-food.net/wild-game/dove-pigeon-recipes/
here's a few ways...
first, I pick my birds.. especially white wings.. they have a fat layer under their skin...so...
picked clean birds' but breasted is OK.
how ever many...10 or 100...
salt, pepper and and flour them and brown in a pot w/some grease... bacon dripping is good, but canola is OK, too
brown them rascals up and put aside...
to the pot add some chopped onion, celery, maybe some bell peper and brown that....
get a little roux going and throw in some fine chopped garlic... maybe a lil beer to make a little gravy... add the birds back... and wet it up to make a stew....water... chicken stock, white wine(yeah,right Very Happy

) cover and cook till they're tender... this is jus' like chicken stew/gumbo....
about 5-10 min before serving.. add a bunch of quarterd can biscuits or sliced four tortillas( cut 'em into strips about 1x2 in) the dumplins will cook up in about 5-10 min... don't stir after adding yer dumplins... let em steam on top....
get a big ladle, and bowls and lotsa napkins cuz yer gonna need 'em.
_________________
the creepy uncle that scares the kids....

kweber · Posted: Sun Jul 07, 2013 6:58 am Post subject:

poops2260 · Flour Bluffian in training Joined: 10 Jul 2011 Posts: 286

When exactly does it start????
_________________
Thanks Bubba

jebsays · Posted: Sun Jul 07, 2013 11:38 pm Post subject:

Regular Season
North Zone
Sept. 1-Oct. 23, 2013 and Dec. 20, 2013-Jan. 5, 2014
Central Zone
Sept. 1-Oct. 23, 2013 and Dec. 20, 2013-Jan. 5, 2014
South Zone
Sept. 20-Oct. 27, 2013 and Dec. 20, 2013-Jan. 20, 2014
Special White-winged Dove Area
Sept. 20-Oct. 23, 2013,
and Dec. 20, 2013-Jan. 20, 2014
Special Season
Special White-winged Dove Area
Sept. 1, 2, 7 and 8, 2013
Legal shooting hours are noon to sunset

rawlbay · Posted: Mon Jul 08, 2013 6:30 am Post subject:

Thanks kweber. Sounds straight forward enough. I will give it a try.

TroutChaser · Posted: Mon Jul 08, 2013 6:55 am Post subject:

Thanks for a great sounding recipe, kweber. Sure don't here many hunters picking the entire bird anymore and keeping the hearts and gizzards. As a kid picked many a dove, legs and all, made sure to get all the pin feathers and then singe all those small feathers or hairs off the bird. I don't know if other hunters did that, but my dad did, so I did. Anyway the dove stew my mother made wouldn't have been near as good without those legs, gizzards and hearts. Think I may go old school and prep my birds this way during this upcoming season.

kweber · Posted: Mon Jul 08, 2013 7:22 am Post subject:

most folks I hunt with just breast them out like everyone else.
but if I'm hunting alone or saving a few for the stew pot, I pick them.
especially city white-wings... these urban birds who've been dining on bird feeders that have the big black sunflower seed are fatso's. some can barely fly.
they have a good layer of fat under the breast skin which really adds flavor to the dove stew...
and yep those tiny giblets are worth saving... even if you breast a dove, the heart is right under the keel bone and easy to pick out.
one more thing...
you want to stew them till good and tender...falling of the bone easy, but don't go too far... a bowl of bones and mush while tasty, isn't that fun to eat. so watch 'em close.
_________________
the creepy uncle that scares the kids....

riofrio · Posted: Tue Jul 30, 2013 9:08 pm Post subject:

My Dad would not let us breast birds when I was growing up in Frio County.

The skin and legs are really tasty. Especially when fried up with biscuits, and gravy with the hearts, livers and gizzards thrown in. a real southern meal....

BTW, KWeber, that was a good teal hunt that we went on a few years ago in Garwood....

Drake · Posted: Tue Jul 30, 2013 9:37 pm Post subject:

kweber · Posted: Tue Jul 30, 2013 9:57 pm Post subject:

Chef Lefty · Posted: Thu Aug 01, 2013 12:20 pm Post subject:

You guys are making me hungry!! Very Happy

_________________

rodandroll · Posted: Thu Aug 01, 2013 10:30 pm Post subject:

Yep = 31 days from now I will be in Hondo shooting em up.
_________________
Now that food has replaced my sex life I can't even get into my own pants!!!!!!!!

Even duct tape can't fix stupid ... but it can muffle the sound!!!