After an afternoon of successful Dove hunting there’s no time to wait for these little beauties to be fired! br Plucked and whole roasted with freshly toasted spices it’s amazing how a few simple ingredients can transform the simplest game. br Sure-Fire Recipe Techniques are proven and they’ll guarantee results in your kitchen! br br THE OUTDOORS CHEF br Angle-Hunt-Cook-Store Wild Recipes br #OutdoorChefLife #SureFireRecipes br br The Outdoors Chef is an Wild Recipe Cooking Series about how to enjoy wild food in the FIELD, from the KITCHEN, and in the BACKYARD. Exploring a broad range of cooking techniques like sauté, poaching, grilling, braising, roasting, smoking, frying, char-broiling, curing, rotisserie and more. Viewers learn how to prepare wild fish, birds and game in three unique environments, at camp, at home and in the backyard. Watch as white tail deer brisket is braised to tender over an open fire in the wild, tenderloin sliced into medallions and sautéed with wild mushrooms and fiddleheads at the dining table, and a whole leg smoked into venison prosciutto in the backyard. The Outdoors Chef will create wild recipes that utilize all cuts of fish, birds and game with sure-fire techniques and recipes. br br FIRE ROASTED AND SPICED WILD ROCK DOVE br SERVES 2 br br INGRIDIENTS br 2pc Rock Doves - plucked, dressed, and cleaned br 1tbsp Whole Coriander Seed - toasted and ground br 1tbsp Whole Fennel Seed - toasted and ground br 1tbsp Ground Paprika br 2oz (60ml) Bourbon Whiskey br 2tbsp Extra Virgin Olive Oil br Flaked Sea Salt - to taste br Fresh Ground Black Pepper - to taste br br TECHNIQUE br 1. Prepare a rock fire pit if possible, protected from the elements br 2. Start with small, dry kindling, increasing the size of wood as the fire grows br 3. Build a large fire and allow the wood to burn down leaving a base of hot, white br coals that can be stoked br 4. Position a large, flat stone or piece of wood in the center of the fire to rest the cast br iron pan br 5. Preheat the cast iron pan, when smoking hot add coriander and fennel, br toss occasionally br 6. When spices are fragrant and golden brown use a stone to crush, add olive oil to spices br and coat the pan br 7. Press the dove into the oil and spices coating evenly, season with salt and pepper br 8. Cover the pan, return to the fire, roast for 5 minutes, remove from fire, turn dove br over, season with paprika br 9. Cover the pan, return to the fire, roast until golden brown and desired doneness br 10.