The devilling is in the details!
Okay, obviously I didn’t actually use dove for this recipe. I used partridge and quail, however, it’s pretty much an awesome way to do any wild fowl with out having to A: bread and fry it or B: stick a jalapeno up its ass and wrap it in bacon. Also, I thought it would be nice to have a post for dove since dove season just started! Happy dove season!
I found this recipe on a British wild game site in the form of a pheasant recipe and remembered that my first and favorite cookbook of all time (Mark Bittman’s the Minimalist Cooks at Home) had a simpler version that he makes with chicken thighs. To “devil” something really just means to cook it in or mix it with a bunch of spices, usually involving mustard, the most popular of which is the devilled egg. As a result, this is what happens when you smash together a complicated recipe with an easy one and let me tell you, this Devil Sauce I created is freaking fantastic. You could use this recipe with any wild fowl or even chicken, just adjust the cooking time. For dove, I would say 3-4 minutes in the broiler should do the trick, and then cover it in foil for a few minutes to let it rest and make sure those little breasts cook all the way through.
I also had a friend that recently went to Kentucky and brought me back bourbon barrell aged sorghum syrup and bourbon barrel aged craft brewed soy sauce so I was pretty excited to come across a recipe that I could use both of those things in. If you don’t have sorghum syrup, you can substitute maple syrup, honey or even some brown sugar.
You may want to make a double batch of the marinade because once we tried it, we wanted smear it on anything and everything! It could be salad dressing, go on a sandwich, it was good mixed in with rice or just be an awesome dip for crudité. I should almost change the name to “awesome sauce.”
- 4-10 wild fowl (depending on size)
- 3-4 tablespoons vegetable oil
- 3 Large shallots
- snipped shives (for garnish)
- 3 cups steamed rice (for serving)
- 2 teaspoons sorghum syrup (or maple syrup)
- 1 teaspoon black pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon turmeric
- 1/3 cup dijon mustard
- 2 teaspoons soy sauce
- 1/2 teaspoon tobasco sauce (or to taste)
- salt to taste
|Mix all the Devil Sauce ingredients together. Reserve about 1/3 of it to drizzle on the birds after cooking. Rub the remaining marinade over all the birds and let them sit for about 20 minutes, or up to 24 hours in the fridge.|
|Meanwhile, thinly slice the shallots. Heat the oil in a skillet on medium high heat. Once it's glistening hot, add the shallots and fry, stirring occassionally, until dark brown and crispy. Remove with a slotted spoon onto some paper towels to drain and reserve for later use.|
|Turn your oven onto the broiler setting, making sure the rack is on the top. On a foil lined pan, add the birds and broil until cooked through or a thermometer in the thickest part of the breast reads 160 F. Time will vary depending on bird size. 5-6 minutes for quail, about 10 minutes for partridge. If you are doing a whole pheasant, turn the bird upside down after about 10 minutes to keep the marinade from burning. Once cooked, serve over rice and sprinkle the crispy shallots and snipped chives on top.|
Non game substituion: This would be great to do with boneless skinless chicken breasts, as it’s geared towards making a bird that doesn’t dry out!