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September 2004 Newsletter Jim Casada
Web site:
www.jimcasadaoutdoors.com As September begins to sing her sweet song, the first welcome smell of gunpowder wafts across sere fields still blistering under the heat of late summer’s dog days. Yet with the arrival of dove season (a friend calls it “Christmas in September"), many of us harken to the horn of the hunter. Just recently I greeted the opening of my state’s dove season with a wonderful day of hunting, camaraderie, and feasting. The latter, as always, included some splendid fare of the sort folks in much of the country have never sampled – chicken bog prepared with venison sausage, scuppernong wine at hunt’s end, watermelon rind pickles and more. These feasts are also a time to cook doves and clean out the venison remaining in the freezer as another whitetail season draws near. Below are some recipes for doves and deer sure to tickle your palate. The dove recipe comes from Wild Bounty and the venison one from The Ultimate Venison Cookbook (just released). Both are available for you to order at www.jimcasadaoutdoors.com/OrderNow.htm. CAROLINA DOVES ½ cup flour Place flour, salt and pepper in a brown paper bag or large Ziploc bag. Shake doves in the bag to coat well. Heat butter and oil to medium hot and brown the birds quickly. Turn to brown on all sides. Add enough water to come halfway up on doves. Cover the pan and simmer for 1-1 ½ hours or until doves are tender. Remove doves and thicken the gravy with a flour and water paste (2 tablespoons flour and 2 tablespoons water). Serve with rice, biscuits and greens. Four hearty servings. VENISON ZITI 1 pound ground
venison In a large skillet over medium-high heat, sauté ground venison, sausage, onions and garlic 6-8 minutes until venison is browned. Stir in spaghetti sauce, chicken broth, oregano and parsley. Reduce heat; simmer 10-15 minutes. Stir 1 cup of sauce into ziti. Spoon half the ziti mixture into 9 x 13-inch baking dish. Sprinkle with 1½ cups mozzarella and ½ cup Parmesan. Top with 2 cups sauce, then remaining ziti mixture and sauce. Cover and bake in a 350-degree oven for 20 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake uncovered 10 minutes longer or until heated through, cheese has melted and ziti is bubbly. Serves eight. Hint: Try adding a cup of ricotta cheese in the center with the mozzarella and Parmesan. Thank you for subscribing to the
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