Field to Table: Day's Limit Dove Stir Fry

A healthy and delicious option to feed a group with about 1 pound of dove breasts or other wild game.
Harvest thanks to www.gordieswil...
Day’s Limit Dove Stir Fry
(Four or Five Servings / keeps well for leftovers)
*Based on 15 dove breasts and hearts. (Roughly 1 lb game bird, waterfowl or venison)
Marinade Ingredients (optional with dove / best with for venison or duck)
1/4 cup liquid aminos
Juice of ½ lemon
1 Garlic clove, crushed and chopped
1 tsp Herbs de Provence
Meat Stir Fry Ingredients
1 lb dove breasts, venison or duck cut into bite-sized strips
Black pepper to taste
1 tsp fresh grated ginger
3 cloves garlic grated
Red chili pepper or Serrano, no seeds or membrane, sliced thin
Stir Fry Sauce Ingredients
1 tsp Sesame Seed Oil
2 tbl Rice Vinegar
¼ cup Coconut Aminos
¼ cup low sodium veg or chicken broth or stock
1 tsp Arrowroot powder
Vegetable Stir Fry Ingredients (or your choice)
½ cup Red Onion sliced lengthwise
½ cup white Mushrooms sliced
1 cup broccoli florets
½ cup red pepper sliced lengthwise
½ cup yellow pepper sliced lengthwise
½ cup shoestring or thin sliced carrots
½ cup snow peas
½ cup of your choice (palm heart, water chestnut, baby bok choy, or any favored veggie)
6 green onions cut in 1 to 2 inch sections, or split and cut into sections
Serve with wild rice or Jasmine rice
Instructions
Note: Wild rice takes nearly one hour to cook. Start rice before you begin and the rice should be done when the stir-fry is complete. Likewise, start Jasmine rice early.
Meat prep: I typically marinate dove breasts overnight in buttermilk.
If using marinade: Mix lemon juice, herbs and garlic cloves, add meat and coat well in a container just large enough to hold the marinade and meat with a cover or use a re-sealable plastic bag. Add aminos, mix, and let meat marinate in refrigerator for ½ hour to 1 hour.
Prepare meat: Fillet dove breasts being sure to remove any shot-damaged areas. Pull away the ‘tender’ and slice the main breast muscle against grain to make two or three strips out of each half breast. Slice dove hearts in half. (Likewise slice 1 to 1 ¼ pound of duck or goose breast meat or venison in ¼- to ½-inch thick strips).
Add roughly 1 tsp Arrowroot powder and fresh ground black pepper to taste and make sure all pieces are coated. Set aside.
Sauce: Prepare sauce by mixing together all ingredients. Set aside.
Veggies: Clean, cut and prep all vegetables for cooking.
Cooking meat: Heat a deep skillet or wok and brush with a light coating of olive oil or spray-on olive oil. Place small amounts meat into hot (nearly smoking) skillet on medium-high heat to brown quickly. Set aside pieces as they brown. (Note: adding a whole pound of meat at once will become “soupy” and result in boiled dry meat). When last pieces of meat are nearly done, add all back in, grate garlic and ginger over the skillet and add red chili pepper or Serrano. Fry on high heat just about a minute. Remove meat mixture and set aside to rest.
Cooking vegetables and finish: Wipe pan and add light oil coating if the bottom has too much fond or if it is burning.
Add vegetables with those needing longer cook times first, with about 30 to 45 second intervals, broccoli and carrots, then peppers, mushrooms, etc. (do NOT add green onions until the end.)
Add sauce before veggies appear done. Give the sauce and vegetables a minute or two to heat and begin to bubble. Return meat to pan and heat through until sauce is thickened to desired consistency. Add green onions and complete your final stir.
Serve over a bed of rice.
Optional serving suggestion: Serve with lime wedge squeezed over the top to brighten flavors.