Victor Olivares

Victor Olivares is a seasoned fly fishing guide on the Texas coast, offering his clients a unique experience. Aside from putting his clients on some monster Redfish, Victor likes to serve up some fresh caught Redfish ceviche – live on the water. Victor uses the Pecos Table to help him prep his ceviche because of the stainless steel and aircraft-grade aluminum legs. Every metal piece on the Pecos is corrosion resistant. Just give it a quick rinse with freshwater, and you’re all set to get back on the water tomorrow.

A New Way to Serve Dove

We’ve partnered with Mill Scale Metalworks to bring a fresh twist to your traditional dove feasts. Tired of the standard dove poppers with jalapenos and bacon? Try these dove tostadas for a refreshing take on a classic. Gear up, heat the coals, and let’s get started!

Field to Table Dove Tostadas

Before you get started, you’ll need a shotgun and shells. Once you’ve reached your limit, it’s time to clean your kill. If you’re new to this, here’s a guide to get you through it:

  1. Remove the wings
    • Grab the bird’s body firmly with one hand and a wing with the other, pinching the socket. Fold the wing up towards the bird’s back. You’ll know you’ve dislocated the wing when you hear a pop. Twist and pull off the wing. Repeat with the other wing.
  2. Breast Plate
    • This part takes practice. Lay the dove on its back in your hand. Using your thumb, find a distinct point between the bird’s legs – the tip of the breast plate. Slip your thumb under the plate and pull the bird’s body downwards. Done correctly, you’ll hold the breast in one hand, the body in the other.
  3. Clean the Breast
    • Rinse off any remaining skin or feathers from the breast under running water. Be sure to remove any BBs lodged in the meat.
  4. De-Breast
    • If you have a knife, cut off the breasts as you would fillet a fish (run the knife alongside the bone). Without a knife, you can use your thumb to separate the meat from the bone.

The Recipe

Ingredients:

  • Dove
  • Corn Tortillas
  • Jalapenos
  • Onion
  • Green Onion
  • Cilantro

Seasoning:

Now, it’s time to fire up the grill. We used Mill Scale Metalworks’ Santa Maria Grill. Its open-fire design is perfect for in-the-field grilling, especially when mounted on the side of a smoker. Set up your Pecos Table, arrange your ingredients, and pop open a cold one.

If you prefer videos to text, check out our Dove Tostadas video.

Step 1: Grill Tortillas

  • Place tortillas directly on the grill above the coals. The goal is to dry them and give them a light char, resulting in a crisp, oil-fried texture.

Step 2: Saute the Veggies

  • Oil your Mill Scale Chapa or any available skillet. Add jalapenos and white onions (hold the green onions for now). Cook until lightly charred, then add the green onions.
  • Flip the tortillas once one side is nicely charred.

Step 3: Cook the Meat

  • Add the dove breasts to the skillet with the veggies. Cook quickly, seasoning with Meat Church Holy Voodoo for some heat. Once the other side of your tortillas is crispy, remove them from the grill and place on your Pecos Richlite cutting board.

Step 4: Assemble

  • When the dove is fully cooked, pair it with the veggies on the tostadas, top with cilantro and hot sauce.

Step 5: Enjoy

  • Congratulations, you’ve discovered a new way to enjoy dove. Pair with a Lonestar or two, light a fire, and relish your Dove Tostadas.