Many people don’t think about plucking doves because they are so small and the only real meat is on the breast. Plucking dove only takes about 30 seconds more than breasting so give it a try. If you have kids they have a lot more fun plucking then breasting anyway so let them do it.

Lets get into this easy and delicious baked dove recipe.
  
Blood Orange & Herb Stuffed Dove

From Field To Plate

Ingredients:

10-15 Dove, Plucked skin on

10-15 sprigs rosemary

1 Blood orange, halved and juiced (save halves)

10-15 cloves of garlic

10-15 sprigs of thyme *Citrus or Regular

2 tablespoons butter melted

1 tablespoon cracked pepper

1 tablespoon oregano minced

1 tablespoon garlic powder

¼ teaspoon sea salt

  
Directions:

1. Preheat oven to 350 degrees
2. Rinse dove and pat dry
3. Juice blood orange then take orange halves and cut into 10-15 slices
4. Stuff each dove with 1 of each, garlic clove, rosemary, thyme and blood orange slice
5. Combine Blood orange juice, garlic powder, oregano, butter, salt and pepper
6. Brush each bird with blood orange mixture
7. Place in Dutch oven or cast iron skillet  
8. Bake for 10 minutes
9. Remove dove from oven and brush each bird with blood orange mixture again and return and bake another 10 minutes
10. Remove from heat and allow to rest for 5 minutes before serving with your favorite side dish

Wild Pork loin tends to dry out when you cook it do to the lack of fats in a wild boar. But, with this recipe you’ll help lock in the moister and be left with a chop the whole family will enjoy. 

Baked Garlic & Parmesan crusted:

4 bone-in pork chops

3 tablespoons Olive Oil

1 Cup Shredded Parmesan

1 Cup Italian bread crumbs

3 Tablespoons Crushed Garlic

Salt & Pepper to taste

Directions:

Preheat Oven to 350

Rub each chop with olive oil.

Combine the Parmesan cheese, bread crumbs, garlic, salt & pepper on large plate. Press each pork chop into mixture. Take your time to make sure each side is evenly coated. place chops in a greased baking dish and bake for 45-60 minutes or until internal temperature reaches 170 degrees in the thickest point of chop.

once chop temps set aside to rest for 5-10 minutes.

While chop is resting its time to create our Pesto.

Garlic & Parmesan Pesto:

1/4 cup olive oil

1 Cup Basil

1/2 cup shredded Parmesan cheese

5 cloves garlic

1 teaspoon cracked pepper

Directions:

Combine all ingredients into food processor or blender, blend till desired consistency.

Top each chop with pesto and enjoy!!!

From Field To Plate goes way beyond pulling a trigger or releasing an arrow. It’s an understanding that we are called to be providers. God has given us the ability to harvest our own food from the land and from the seas. All it takes is a willingness to learn and someone to teach.

When I hear the next generation of wild game harvesters interested in learning how to hunt, gather, butcher and cook it brings me hope and joy. This past weekend I had the privilege of taking out a young man named Chase for his first big game hunt, a present from his parents for his 21st birthday. Taking him out to teach him what “From Field To Plate” truly means.

After talking to Chase, I decided that I would show him that hunting for food is different than hunting for sport or trophies; that the hunting one sees on TV is nothing like hunting in real life and teaching him to look beyond pulling the trigger and see that animal as a gift for him and his family. God had made this animal. He made this animal especially for Chase, set this animal apart. Teach him that respecting the animal is just as important as respecting the act of taking its life.

For a while now I have wanted to show people that a hunter could go “From Field To Plate” in a single day. That you could harvest, clean, butcher, package, cook and eat your game within 24 hours. So, what better time to put this idea into practice, than by teaching a new hunter? I ran this idea by Chase and his face lit up, his excitement rose, and he simply said “Yes”.

The day was finally upon us, the plans had been set. We loaded the truck and set out for a day of adventure. On our hour drive out to the ranch I asked Chase, “why do you want to hunt’? His response was exactly what I wanted to hear.

Chase: “I’ve always been someone who loves the outdoors but until recently I never pursued the idea of hunting until I started seeing how hunting is not about blasting birds out of the sky or mindless killing. It’s about harvesting what God has put on this earth for us to harvest.”

We arrive at the ranch just as the sun peeks over the mountains, it’s time to put boots on the ground and start the hunt for tonight’s diner.

Lesson 1: Open Your Eyes

Look around you; keep one eye on the ground and one on the bushes. Teach Chase to look for the signs of the animals, to look for tracks, bedding spots and rooted up earth. Explaining that the wind is your friend as well as your worst enemy, so be aware of it. As we walked deeper into the bush Chase started pointing out signs. I would hear “look, is that a bedding area? Hey, check out these tracks, this one looks huge.” He was getting it. He was looking beyond the barrel of his weapon and starting to understand what the animal was doing. He was no longer focused on finding the animal as much as he was following the animal.
Suddenly Chase froze and pointed…..

There, in the bushes were two pigs. Chase had followed the signs, used his instincts and found his harvest.

Lesson 2: Quiet Patience and breathe.

Okay, quiet, which way is the wind blowing, what are the pigs doing? Do you have a safe shot? What’s beyond the shot?

We see two pigs in the bushes just 25 yards away. We hit the ground and I start to explain what to do, how to take a clean ethical shot. As we lay in the dirt I can see Chase’s hand shaking, I can hear him breathe I can feel his jitters. I whisper, “ Breathe…. Breathe… Breathe…. Wait till he steps out from behind the bush. Breathe… Put it right behind his shoulder, that’s where you will find the lungs and heart… Breathe… Wait… Wait till you have the shot, we have all day, take your time… Breathe…”

The pig comes out into the open, turns broad side, I whisper “Whenever you feel comfortable, whenever your feel ready, this is your shot.” I hear chase count down.
1….2…(Deep breath)… 3… Boom

Clean shot, right behind the shoulder. I look over at Chase and look at his face. I can see the mixed emotions. His first big game harvested his first time putting meat in the freezer. There was no jumping up, wasn’t any yelling and screaming like the TV shows just a smile a hand shake and a hug. This is the time you quietly reflex and respect. Chase had done it; he had harvested his first freezer full of meat. We approached the pig and the smile upon chases face was from ear to ear, the only words he said was “Thank you”.

Lesson 3: Respect
We knelt down next to Chase’s harvest and I explained that God had given this animal for him, that this animal died so he could live. I told him that we thank God and thank the animal for its meat. That we do not pursue trophies for a wall, we pursue the trophy for the plate. We seek adventure, meat, and a better understanding of one’s self. I asked Chase to say a blessing. Chase removed his hat and prayed

“Heaven Father,
Thank you for providing us this meat, you gave us this pig. You made this pig for me. I thank you for keeping us safe. You always provide. Amen”

Simple words spoken in respect to the creator and the created, we are blessed.

Lesson 4: Cleaning

Now that the pig has been harvested the next lesson was skinning, gutting and quartering. This is the side of hunting you will rarely ever see on TV. But it’s part of the hunt. I hand Chase a knife and start explaining where to cut and were not to cut. If anyone has ever field dressed an animal they know there is a certain smell that comes along with it. This smell cannot be explained and cannot be avoided. Chase found out quickly that this smell will be something he, nor his stomach, will ever forget.

Next, we discuss how to skin by allowing the blade to do the work and using full strokes with the knife. Explaining when you are skinning the animal keep the blade flat, close to the skin, away from the meat.

Quartering: teaching him to follow the joints, follow the muscles groups, and again allowing the knife to do the work. We load the quartered game into the ice chest so we can finish teaching him the butchering basics back at home.
Lesson 5: Butchering

Back at home we pull out the knives, sharpeners and saws. Grabbing a slab of meat we teach Chase what cut of meat comes from what quarter. We teach him how to follow the muscle groups, how to cut with and not against. I grab the shoulder and cut a hunk of meat and explain that we will be making carnitas from the pork butt. Chase looked confused, didn’t we just grab the shoulder. I explain that the shoulder of a pig is actually called the butt when it comes to certain recipes. Understanding how to butcher your game is just as important as finding and harvesting it.
If you kill an animal and just go dump it at a butcher, how is that paying your animal respect? If you are human enough to pull the trigger, your better be human enough to learn how to butcher that animal. Chase just smiles and says “What’s next?”
We add the pork butt to the pressure cooker, set for 2 hours, and get back to work.
We cut chops, ribs, hams, hocks, bacon and scraps for sausages. By this time the friends and family have started to show up and the ice chest is already full. We clean up and prepare for the feast.

Lesson 6: Story Telling and Eating.
Twelve hours ago we started our hunting adventure; we jumped in the truck and made our way out. Twelve hours ago Chase had never pulled the trigger, never skinned, gutted, hauled, butchered or cooked a big game animal. Twelve hours later that all has changed.
The next lesson is one that cannot be taught, it can only be learned by doing. That lesson is accomplishment.
As the friends and family arrive and start setting the table, Chase cannot contain his excitement. He relives the day over and over with each new person that arrives. He explains how he harvested, how he cleaned, how he butchered “HIS” pig. He laughed as he talked about the smells of gutting, got emotional as he talked about blessing his game.

The meat hit the table and Chase walked over and stood above his shredded meat. He just stood there looking at it. He looked up and said “Eight hours ago this pig was alive, eight hours ago. Now he is our meal.”

Chase said a prayer and everyone made a plate.
I looked at chase and said “By your hands you fed these 15 people. By your hands you are taking home one hundred pounds of meat, by your hands.”
He looked at me and said “Thanks”

Today I had the privilege of teaching a young man what From Field to Plate is all about. Today we harvested, cleaned, butchered and ate his meal. Today the next generation of From Field To Plate Hunters learned what hunting is all about. It’s about what goes on the plate, not the wall.

Words from Chase
What I learned?
One of the most important things I’ve learned so far is that patience is a crucial part of hunting. Waiting for the right animal, the appropriate time to take the shot so that it will, most likely end up with a quick clean kill, possibly passing up the trophy sized animal and taking the one that will provide you with the correct amount of meat that you need. Things like that are so important for hunters to learn because it keeps the balance between hunter and prey so that generations after us can continue to live off the land and enjoy the hunt.

Best Memory?
My best memory will always be the sense of pride I got from knowing that I just provided my family and friends with food and I did it in an honorable way. That’s what hunting is all about in my humble opinion.

I want to thank.

Weston Supplies: for processing tools
Stix & Stones: for donating clothing for the hunt
My beautiful wife: for allowing me to go on these amazing adventures
Clint Easley: with Peak Photography for documenting the hunt through the camera lens
Justin Townsend: With harvesting Nature for being my second butcher
Juli & Tim Shafer: For allowing us to use their home after the hunt
Tim & Vicki Doughty: For helping clean, cook and set up the meal
Bonnie and Clayton Dejong: For raising such an amazing son
Chase Dejong: For wanting to learn
Big Horn Canyon Ranch: a beautiful hunting ranch

So let’s begin and figuring out three things that will come into play for your jerky.

1: What cuts of meat.

2: What style of jerky are you looking to make.

3: What flavors

1: What cuts of meat;

Most people I’ve talked to who’ve had horror stories making any type of domestic or wild game jerky said they have used the wrong cuts of meat. But Any meat can be turned into jerky with the right care and know how.

The first thing you’ll want to look at when selecting a type or cut of meat to start the jerky making process is fat. Fat can cause your jerky to spoil at a much faster rate, causing it to become rancid and unsafe to eat. Fat also tends to release more fatty oils when drying causing the whole drying time to double. If you’re taking longer to dry your meat this will in most cases cause your jerky to be tougher and not pleasant to eat.

Some of the best cuts to look at while making your selection are;

Backstraps, rumps and shoulders

Poultry and fish can also be great alternatives to your typical red meat style jerky.

Some cuts to consider for fish and poultry are

Fish: Fish with a low fat content such as bass, pike, and crappie will be great choices for jerky, try avoiding supper oils fishes. Any filet can work in fish.

Poultry: skinless breast meat is your best option when it comes to any bird. Ive created Duck, turkey and goose jerky with great results.

2: What style of jerky:

Jerky comes in many shapes and sizes. Some jerky has been ground, tenderized, sliced and diced. This is the preference portion of jerky making. Me personally I love the traditional style of sliced jerky. So in the post that is what I will be focusing on. If you would like to know about the other type and how to create them feel free to send me a quick note. 

 3: What flavor:

Here is the best part of creating jerky at home. You can create any Flavor you’d like. Your options are endless on flavor. Creating anything from spicy cracked pepper to sweet smokey flavor. One key factor on flavor is Marinating the meat. 24 hours if the unspoken rule when it comes to jerky marinading.

Now that we have talked about the three areas to consider while picking out what style of jerky you’ll be creating, lets get into some of my favorite marinades..

Teriyaki:

Ingredients:

1/4 Cup Soy Sauce

1 Cup Water

1/2 Teaspoon Ground Ginger

2 Tablespoons Crushed garlic

4 tablespoons Brown Sugar

1 Tablespoon Honey

2 Tablespoons Cornstarch

1/4 Cup Water

DIRECTIONS:

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating over Med .

Mix cornstarch and water and dissolve. Add to pan.

Heat until sauce thickens to desired thickness.about 4 minutes

Add water to thin if you over-thicken it

Before you use on your Jerky make sure you cool Teriyaki to 41 or below.

Cracked Pepper:

3/4 cup Worcestershire sauce

3/4 cup Soy Sauce

2 Tablespoons Brown Sugar

1 Tablespoon Onion Powder

2 Tablespoons Garlic Powder

2 Tablespoons Cracked Pepper

1 Teaspoon Liquid Smoke (I prefer Hickory)

1/4 Teaspoon Cayenne Pepper

1/4 teaspoon Red Pepper flakes

3/4 water

Directions:

Mix all ingredients together until Brown Sugar has dissolved

Pre-made Marinade

If you don’t have the time to create your own marinade you can use and pre-made marinades. I recommended Jerky Gold or Weston Jerky Marinades.

I love using my Weston 8 tray dehydrator, but all recipes can be used in your oven set at 150-160 degrees to achieve the same results. But having a dehydrator makes the whole process easier.

Once you’ve cut your meat, found the right marinade and let your meat soak for 24 hours it’s time to start drying your jerky!

Most meats will take 10-14 hours to dry fully. How jerky making works is you are sucking the moister from the meat, in turn drying it out. Keeping an eye on thinner cuts and removing when they are dried out.

Oils: if you see little oil spots on your meat while drying simply take a dry paper towel and blot it dry.

Spacing: When laying your meat out on the racks make sure you don’t crowd the meat. You’ll want to leave plenty of room for air flow around the meat to aid in the drying process.

Storage: Glass mason jars are the best for keeping your jerky, but plastic ziploc bags work as great if you’ll be eating your jerky quickly.

Orange Chicken Style Pheasant

From Field To Plate

Ingredients
2 pounds pheasant (can use turkey, chicken or chukar)
1 cup flour
¼ cup corn starch
1 egg
1 teaspoon garlic powder
½ teaspoon ginger powder
1 teaspoon cracked pepper
¼ teaspoon salt
1 teaspoon onion powder
½ cup cooking oil
(I love avocado oil, it has the highest flash point and doesn’t burn or smoke until 500 degrees)

Directions
1. Chop pheasant into 1 inch cubes, nice bite size pieces
2. In plastic bag mix all dry ingredients, close bag and shake to mix
3. Add egg to medium bowl and beat until yolk in mixed with whites
4. Add pheasant and coat with egg wash
5. Add pheasant to bag in batches and shake to fully coat, remove and set aside until all pheasant has been coated. Let rest for 5-10 minutes
6. While pheasant is resting add oil to wok or skillet and heat over medium
7. Once oil is hot add the pheasant in batches, cooking fully and crispy about 4-6 minutes per batch.
8. Once all pheasant has cooked set aside and start on your orange glaze

Orange Glaze Recipe

1 tablespoon fresh ginger, minced
2 teaspoon garlic, minced
1⁄2 teaspoon crushed red pepper flakes
1 tablespoon rice wine vinegar
½ teaspoon sesame oil
1 1⁄2 tablespoons soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
¼ cup fresh orange juice
1 tablespoon orange zest

Directions
1. Mix together in small bowl orange juice, sesame oil, soy sauce, sugar, white vinegar and zest until sugar is dissolved, add 1 tablespoon cornstarch and mix smooth, set aside
2. Add 1 tablespoon oil to wok or skillet
3. Next add ginger and garlic and Saute for 30 seconds
4. Stir in crushed red pepper and rice wine and still for 15 seconds to mix
5. Add orange juice mixture to wok or skillet and bring to a boil, stirring often so not to burn sauce
6. Once sauce comes to a boil add cooked pheasant and stir until evenly coated
7. Remove from heat and place on a bed of brown rice then garnish with green onions and sesame seeds.

Enjoy! 
  

Wild Game Tamale casserole

From Field To Plate  

Ingredients:

1 pound ground meat (I used wild turkey )

1 tablespoon olive or garlic oil 

1 small yellow onion chopped

1 tablespoon chili powder

1 teaspoon cumin

4 cloves garlic chopped 

¼ cup Ortega chilies (1 can)

1 cup corn drained 

1 can pinto beans rinsed 

1 can black beans rinsed 

1 cup fire roasted tomatoes in juice 

Salt and pepper to taste 

1 tablespoon Worcestershire sauce

2 cups corn bread mix (boxed or see recipe below)

2 cups Colby jack or cheddar cheese

Directions:

  

Wild Game Steak Fajita Recipe.

Marinade:

Chorizo recipe:

Ingredients:

2 pounds boneless wild boar or pork butt (shoulder), cut into 3/4-inch pieces 

1 1/2 tablespoons ancho or chipotle 

1 1/2 tablespoons chili powder 

4 cloves garlic, minced 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

1/2 teaspoon dried oregano

 1/2 teaspoon ground cumin 

1/4 teaspoon ground cloves 

1/4 teaspoon ground coriander 

1/2 cup distilled white vinegar 

2 tablespoons water

 1 teaspoon vegetable oil 

Directions

Place the boar, Ancho or chipotle pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and toss the meat with the seasonings until coated and blended. 

grind the boar and seasonings using a coarse cutting plate. Return ground meat to refrigerator for at least 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed,refrigerate overnight, covered to let flavors develop.

You can then freeze your chorizo or use it right away. 

Chorizo & Eggs

1 pound chorizo 

4 eggs 

4 tablespoons butter 

1 cup favorite salsa 

1/4 cup chopped cilantro 

Pepper & garlic powder to taste 

Directions:

Start off by browning your chorizo over medium-high heat till it reaches an internal temperature of 170degrees 

While chorizo is cooking start off by cracking one egg into a bowl. 

Next add 1 tablespoon of butter to frying pan and melt over med- low heat (if butter starts to brown your heat Is to high) when butter is melted and frothing carefully pour your egg into the pan. Lower heat and cover egg. Let the egg cook covered for 2 minutes for a perfect sunny side up egg. (Cook your egg to your personal preference) repeat step with each egg. 

When chorizo has finished cooking add a 1/4 of the mixture to a plate, top with favorite salsa, cilantro and fishing by adding your perfectly cooked egg right ontop. 

This recipe might seem hard, but let me tell ya it’s super simple and Tastes even better. 

Want more From Field To Plate check me out onFacebook.com/fromfieldtoplate

Or instagram or Twitter at Bowlfrogg  

In this Recipe ill be showing you how to create some Wild game Bangers (Bratwurst) delicious Guinness gravy and simple golden mash.

Bangers

2 lbs Wild Pork 1 lbs Sheep (if no sheep you can add venison, elk, bison, moose)

2 Eggs

1 cup Guinness

1 ½ teaspoon Black pepper

1 teaspoon smoked paprika

½ teaspoon nutmeg

1 tablespoon dried mustard

1 tablespoon crushed coriander

1 teaspoon ground sage

4 teaspoons salt

2 teaspoons white sugar

2 teaspoons onion powder

3 teaspoons garlic powder

Natural hog casings

Directions

Cut the pork and game meat into 2 inch cubes.

Grind through a 1/4 inch grinding plate.

In a mixing bowl beat eggs and beer together until blended.

Add dry ingredients.

In mixing bowl combine the ground meat and wet mixture until well incorporated.

Cover with plastic wrap and refrigerate 2 hours, up to 24. The longer the better.

At this point stuff into casings.

Guinness Gravy

Ingredients:

1 White onion sliced thinly

4 Tablespoons Butter

1 Sprig Fresh Rosemary

¼ Cup Flour

4 cups Guinness

1 teaspoon cracked pepper

Directions:

In large skillet add butter and rosemary to medium heat.

When the rosemary and the butter have melted, add onions and cook until the onions are brown and caramelized, continually stir, between 10 and 15 minutes.

When onions are cooked sprinkle the flour over the onions and stir together,

cook for additional 1-2 minutes.

Add the Guinness into the onion mixture.

Stir and cook until the gravy thickens up.

When it’s thickened carefully remove the rosemary sprig, salt and pepper to taste.

If you want smoother gravy you can blend in food processor or blender

Cooking the Banger’s

In Stock pot bring to boil 5 cups of Guinness and 1 cup of water

Once at a boil add your banger’s

Boil for 10 minutes of until internal temps reach 170 degrees.

At this point you can brown the skin of your banger by either grilling for 4 minutes or adding them to a cast iron skillet on med for 4-5 minutes.

Plate your Golden Mash, top with Guinness gravy next add your Banger and Enjoy!