Dove is a great choice for making tasty Nashville hot sliders. (Photo courtesy of "Hardcore Carnivore")
September 24, 2024
By Jess Pryles
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Cooking wild game can be intimidating. Not for Jess Pryles, the host of Outdoor Channel's “Hardcore Carnivore" series. An Australian-turned-Texan, Pryles travels the country, blending humor, passion for grilling and a love for the outdoors.
In the sixth episode of “Hardcore Carnivore,” Jess and her husband Chris head to their favorite hunting grounds, Redstone Ranch, situated in the heart of Texas’ migratory dove flyway. Pryles shares her recipe for Nashville Hot Fried Dove Sliders, which is sure to kick your tastebuds into high gear.
Catch the debut of “Hardcore Carnivore,” starring professional carnivore and chef Jess Pryles, on Monday, September 23 at 9:30 p.m. ET on Outdoor Channel. The show airs during Outdoor Channel’s “Taste of the Wild” Monday night lineup.
Ingredients:
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8 dove breasts 1/2 cup buttermilk 1 egg Hot sauce, to taste 1 cup flour 3 tablespoons Hardcore Carnivore Red all-purpose seasoning 4 cups frying oil (peanut works best) 1 tablespoon chili powder 1 teaspoon paprika 8 slider buns, toasted Sliced pickles Jess and her husband Chris display their spread of Nashville Hot Dove Sliders. (Photo courtesy of Hardcore Carnivore) Directions:
In a bowl combine milk, hot sauce and egg. Whisk to incorporate. In a second bowl, combine flour and 1 tablespoon Hardcore Carnivore Red seasoning. Separate the dove breast into two pieces. Season well with another tablespoon of Hardcore Carnivore Red seasoning. Dip each piece in the flour mixture, then egg wash, then flour again and shake off excess. Repeat until everything is coated. Place oil in a large pot with high sides and heat to 350 degrees F. Fry the dove in batches for about 5 minutes until crisp. Allow the oil to return to temperature between batches. Allow the dove to drain onto a wire rack set over a sheet tray. Place the remaining Hardcore Carnivore Red seasoning, chili powder and paprika in a bowl, and add a cup of the frying oil. Stir, then brush the oil mixture over the cooked dove. Layer two pieces of dove onto the toasted sliders, top with pickle slices and serve. Another option is to top with homemade gravy and your favorite hot sauce. (Photo courtesy of Hardcore Carnivore)
