Monday, September 8, 2014
On Friday afternoon and Saturday morning I positioned myself back in the field of sunflowers at the hunting club. This is "the dove field."
I had more success than on opening day and shot a few fat healthy birds.
Said birds were cleaned and put on ice Saturday afternoon.
Last night I made dove breast empanadas from my harvest. I winged the recipe (no pun intended) and sauteed some shallots and then added the chopped breast meat. Then I added 2 large tablespoons of peach-pecan jam I had purchased in Vermont at Dakin farms on the last trip to UVM to pick up my daughter.
I reduced liquid and then cooled the mixture. After folding the cooled meat into circles of Pillsbury crescent roll dough and baking...these delicious appetizers were a huge hit during cocktails before dinner.