Tesi Johnson, Gleaner Writer

Montego Bay businessman Robert Russell (right) shows off his culinary prowess during the bird feast at the start of the bird-shooting season last weekend. He is assisted by chef of all social occasions Lloyd Irving. The feast took place in Irwin, below Kirpatrick, in St. James. - photo by Janet Silvera

Bird-shooting season is in full swing, and the unlucky pea dove, white-winged dove, bald pate, or mourning dove that meets the hunter's bullet, will likely become the centre of a grand feast, where the hunters can enjoy the spoils of their adventures.

Though the small birds, which average 31 centimetres in length, do not carry much meat on their bones, what meat there is can suffice for a tasty barbecue, or might be roasted, curried, stewed, sautéed, broiled or prepared in almost any way that chicken can be.

However, seasoned hunter and game bird chef Robert Russell explains that the use of too many seasonings and spices will mask the intrinsic flavour of the species. He shared his basic recipe for game bird with Food, pointing out that it is best to get started with the preparation of the meat once the bird is fresh from the bush, rather than putting it in the freezer before seasoning.

Doves with Bacon Cream sauce

Ingredients

6-8 doves

12-16 slices of bacon

3 egg yolks

1 and a half cups heavy cream

1 tsp. paprika

salt and pepper to taste

Method:

1. Skin and clean the doves.

2. In a large skillet, sauté the bacon until crisp then drain on paper towels.

3. In the same skillet, sauté the birds on all sides over medium heat in the bacon fat. Sprinkle with salt and pepper to taste.

4. Pour off all the fat, saving three tablespoons for later use.

5. In a bowl, beat the egg yolks with the cream then add the three tablespoons of fat. Put the cream-egg-fat mixture back into the skillet and cook over low heat just to thicken, stirring constantly. Do not allow the mixture to boil.

6. Stir in paprika and serve sauce in a gravy dish.

7. Garnish the doves with the crisp bacon.

Enjoy with mashed or fried potatoes and your favourite vegetables.

Recipe courtesy of www.huntingmessageboards.com

Basic recipe

Doves or bald pates plucked and split down the back

Salt

Pepper

Garlic

Chinese soy sauce

Poultry seasoning (optional)

Method

1. Season the fresh bird with the salt, pepper, garlic, soy sauce and poultry seasoning and leave to marinate overnight.

2. Allow coals to heat and place birds on a grill over the coals.

3. Cover the grill so that the bird will become well-cooked and very tender, without drying out. Even bald plates that are purported to have tough flesh and often need to be pressurised will become tender on the grill, as explained by Mr. Russell.

Note that poultry seasoning should not be confused with chicken spice. Also, use it sparingly because it is very strong; but once used in the correct measure, it will bring out the flavour of the bird.

The recipe above does not call for many seasonings such that the flavour of the bird is lost, but is a more creative alternative to the basic recipe.