Dove: Good Flavor Begins in the Field
Ready for dove.
This is Passport to Texas
Jesse Morris is a hunter and professional chef; he traded his chef’s jacket for a new career that allows him to spend more time with his family.
I felt that I needed to have a creative outlet to continue food. Two of my greatest passions were food and hunting, so I decided what better way to celebrate what I was doing than to put those together; and that’s how Killer Chefs was born.
He shares these passions through the Killer Chefs website. Dove season is underway in the north and central zones. Jesse says: don’t expect this bird to taste like chicken.
When people think about wild game, the thoughts in their head are: ‘It tastes livery.’ That’s the word that they use. It has a flavor to it. But, what will give it that ‘off taste’ is not handling it properly.
Dove has a good flavor, but needs proper handling to ensure full enjoyment.
The very first thing in terms of food that you really want to think about, especially it being as hot as it is, is getting that animal cooled down. I always put the birds in a cooler right after they’re shot. Getting that body temperature cooled down as quickly as possible – that’s the most important thing.
That one act can mean the difference between delicious and disaster. Tomorrow: beyond bacon.
That’s our show… Funding provided in part by Ram Trucks. Guts. Glory. Ram
For Texas Parks and Wildlife…I’m Cecilia Nasti.
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