What's cooking

Star-Telegram outdoors writer Bob Hood shares his favorite recipes for your fish and game catches. As always, you can substitute any of the wild ingredients for meat purchased from the grocery store.

Dove | Duck | Fish | Turkey

Dove

Smothered Sherry Dove

8-10 doves, cleaned

1/2 cup olive oil

1/2 cup vermouth (dry)

1/2 cup flour

1 can chicken bouillon soup

1 stick butter or margarine

1/2 cup sherry

Seasoning salt and pepper

Combine olive oil and vermouth in a bowl. Add doves and marinate for one hour. Remove doves from bowl and pat dry with paper towel. Season birds well inside and out with seasoning salt and pepper. Sprinkle birds with flour and brown in butter in a skillet over medium-low heat for 10 minutes, turning occasionally. Add chicken bouillon and simmer for one hour over low heat. Add sherry and cook another 10 minutes. Serves 2-4.

Duck

Apple-Bacon Duck

2 duck breasts, filleted with skin removed

1/2 lemon, cut in half

1 onion, diced

8 strips bacon

1 apple, sliced in thin, 1/2-inch wide strips

1 can apple pie filling

salt and pepper to taste

1 can beer

Place duck breasts in a baking dish -- breast side up. Squeeze juice from lemon over breasts. Baste each breast with apple pie filling. Season with salt and pepper. Sprinkle with pieces of onion. Lay bacon strips across tops of breasts, then add slices of apple. Add beer, cover, and bake at 250 degrees for 2 1/2 hours. Serve as is or over bed of wild rice.

Fish

Lemon-Flavored Beer Sand Bass

12 to 15 sand bass fillets

2 cup flour

2 teaspoons salt and pepper

4 tablespoons lemon pepper seasoning

2 tablespoons dried parsley

2 tablespoons dried dill

1 lemon, juiced

1 12-ounce container beer

4 eggs

vegetable oil

In a bowl, add flour, salt, pepper, and 2 tablespoons lemon pepper seasoning. In a second bowl, add eggs and lemon-flavored beer made by mixing one 12-ounce container beer with juice from one lemon. In a skillet, heat vegetable oil until one drop of water sizzles. Dip sand bass fillets into liquid mixture, coating both sides. Then dip fillets into dry mixture, coating evenly. Gently fry each fillet until done in vegetable oil. Remove and pat dry with paper towel. Sprinkle fillets with dried parsley, dill and remaining 2 tablespoons lemon pepper. Serve with corn on cob and garlic potatoes. (Serves approximately 3-4 people).

Turkey

Bob’s Turkey Rollups

Filleted turkey (or chicken breast fillets), cut into three-inch lengths, one-quarter inch thick

Jalapeno peppers, sliced

Garlic salt

Pepper

Bacon strips, sliced in half

Toothpicks

Season each length of turkey or chicken breast fillets with salt and pepper. Place one slice of jalapeno in middle of each breast fillet and roll meat around jalapeno. Wrap one-half bacon length around outside rolled fillet and secure with toothpick. Place on charcoal or wood grill and cook until done.

Serve as main meal or as an appetizer.

Caution: flare-ups from bacon drippings may occur when lifting lid from charcoal grill during cooking but can be extinguished by quickly replacing lid.