Upland
Pheasant Cobb Salad with Green Goddess Dressing
Whatever became of Green Goddess Dressing? You can’t find it at the grocery store. Something’s fishy and it’s not the anchovy in the Green Goddess Dressing. Since you can’t buy the stuff, here’s a simple way to make it and serve with a delicious pheasant breast salad. PrintPheasant Cobb Salad with Green Goddess Dressing Serving…
Read MoreSpicy Dove on Tomato
I really do understand. If you soak your dove breasts in teriyaki sauce, wrap them in bacon and jalapeno pepper and slap them on the grill, they taste great. Just this once, I want you to try something a little different. This appetizer preparation is spicy, cool, cheesy and juicy – all in the same…
Read MoreBarbecued Dove with Honey, Mustard and Sage
You have two options when cooking doves. Fast and hot will produce a crispy, juicy and, hopefully, medium-rare bird. Slow and not-so-hot will result in more of a smoky flavor. Whichever method you choose, you should get the treble hooks out of your pocket and invest five bucks in a meat thermometer next time you…
Read MoreSkewered Pheasant Breast Appetizer with Basil Aioli
Works great with wild turkey breast, too! Marinate for one to six hours- the longer you can let it marinate, the better it tastes. Trying pairing this with Michael David Winery 7 Deadly Zins, it is scrumptious and add some sliced garlic bread to dip in your basil aioli.
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