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Small Fowl With Rice
Submitted by Buck Thorn.

~ 16 whole doves
~ 1 1/2 cups wild and long grain rice, white rice works too but doesn’t have the zing!
~ 1 1/2 cups water
~ 1 stick butter (real as from a cow!)
~ 1/4 tsp rosemary
~ 1/4 tsp cumin
~ 1/4 tsp paprika
~ salt and pepper
~ basting glaze, 50/50 mixture of honey and Southern Comfort whiskey

Preheat oven to 350 degrees.

In a bowl mix half of your butter (chop it up like a veggie), rice, water, rosemary, cumin, paprika, salt and pepper to taste.

Stuff that mixture into the birds and tie the legs. If you’re only using the doves’ breasts, two cupped around the stuffing and tied with twine will work. Place into greased baking dish.

Sprinkle with salt and pepper and top with a pat of the butter.

Cover with foil and bake for twenty minutes, then begin basting regularly about every 10 minutes or so.

Bake continuing to baste until finished. When juices run clear and the legs are loose when wiggled, birds are done.

Remove the foil the last ten minutes to brown your birds.

Remove from oven and allow to rest for at least ten minutes before serving.

Note from Buck: "If you don’t have any doves, you can use 8 quail or 4 partridges or 4 grouse or 2 pheasants or if your upland bird season success was foiled by ‘global warming’, ‘climate change’ or Dick Cheney, causing the game bird population to dwindle, buy 4 cornish hens."

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