Page 8 - OutdoorOK-2023-September-October-Low

WILD ABOUT COOKING

DOVE EMPANADAS

These days, there are as many versions of the empanada around the world as there are grandmothers. This version is associated
with Buenos Aires, the capital and largest city of Argentina. This recipe makes 15-18 empanadas.
—Jenny Nguyen-Wheatley
FOODFORHUNTERS.COM FOODFORHUNTERS.COM

FOODFORHUNTERS.COM

INGREDIENTS DIRECTIONS
½ pound of ground dove breasts • Heat oil in a large skillet over medium high heat. Add ground dove and pork
½ pound fatty ground pork to the skillet, allow the bottom to form a crust before stirring and continue to
2 packages of empanada dough (20 discs, thawed cook. Transfer meat to plate or bowl with a slotted spoon, and set aside. Lower
overnight before preparing meal) heat to medium.
1 red bell pepper, diced • In the same pan, add an additional tablespoon of oil, onion, bell pepper and
1 medium onion, diced a pinch of salt. Sauté until softened, but do not brown. Stir in cumin, paprika,
1 tsp. ground cumin oregano and garlic for 30 seconds.
1 tbs. sweet paprika • Next, return ground meat to the skillet and season with about 1½ tsp. kosher
1½ tsp. dried oregano salt, freshly cracked black pepper and cayenne pepper to taste. Add chicken
stock and simmer until mixture is no longer watery, but still moist, stirring
4 cloves garlic, minced
occasionally. Take off heat.
1½ tsp. kosher salt, plus extra
• Stir in coarsely chopped olives (about ¼ cup) and raisins. Allow mixture to cool
¾ cup low-sodium chicken or game stock before filling empanadas. Mixture could be made a couple days in advance.
1/3 cup golden raisins
• Add the remaining butter to the hot pan and baste the fish. Increase amount of
5 green olives, rinsed and coarsely chopped butter as desired.
Black pepper, freshly cracked
• Brush the edge with water and fold over to form half circles. Crimp with a fork.
Pinch of cayenne pepper
• Heat frying oil to 325-350° Fahrenheit. Fry empanadas in batches until golden
Vegetable oil for deep frying
on both sides and drain. Keep warm in an oven and serve hot.
Jenny Nguyen-Wheatley, who immigrated to the United States from Vietnam, was first introduced to hunting in college and started a cooking
website, Food for Hunters. She has written for numerous hunting and outdoor magazines, and co-authored the book “Hunting for Food: Guide
to Harvesting, Field Dressing and Cooking Wild Game.”
This publication was funded by the Multistate Conservation Grant Program, a program supported with funds from the Wildlife and Sport Fish Restoration
Program and jointly managed by the Association of Fish and Wildlife Agencies and the U.S. Fish and Wildlife Service.

6 OFF THE BEATEN PATH