From Field to Table with CenterPoint

Justin Adams isn’t just a captivating country artist; he’s also the hunter behind CenterPoint’s From Field To Table.

This movement is built around the idea that no one is more connected to their food than those that hunt it themselves. If you’ve ever barbecued a bird you brought down, processed your own buck, or fried up a fish right off the line, you know what we’re talking about.

All this is right up CenterPoint’s alley. Here, the trophy we prize most is the people we share our stories, hunts, and meals with.

Sourcing your own protein is what humans have done since we started walking the Earth. From Field to Table makes doing this easier, and more rewarding, with lessons, recipes, and a community of wild game hunters.

Today, we’re getting started with a quick vid of Justin cooking up a wild dove he shot.

 

Whether you’re a seasoned hunter, new to this way of life, or even just looking to get connected to where your food comes from, From Field to Table is here for you. We’re collecting and sharing recipes for wild game, hosting events, and making instructors available to help you hunt down dinner.

Deconstructed Dove Kabobs with Cilantro Chimichurri and Turmeric Rice

Serves 4.
Prep time: 15 min.
Cook time: 35 min.

Ingredients:

20 dove breasts (about 2.5 lbs)
3/4 cup olive oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp garlic powder
salt and pepper to taste
1 cup cilantro, chopped
5 cloves of garlic, minced
1/4 cup apple cider vinegar
1/2 lemon, zest then juice
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 yellow onion
10 oz mushrooms
1 cup long-grain white rice
2 Tbsp salted butter
1 Tbsp turmeric

Directions:

Marinade: Mix 1/4 cup olive oil, soy sauce, Worcestershire, mustard, 1/2 Tbsp garlic powder, salt and pepper in a large bowl. Add the dove breasts, stir to coat, and let marinade for eight hours, covered, in the refrigerator.

Chimichurri Sauce: Stir cilantro, 1/4 cup oil, garlic, vinegar, and lemon zest and juice in a small bowl. Set aside at room temperature to let flavors blends.

Kebobs: Cut all vegetables into 1.5” squares. Toss vegetables in a large bowl with 1/4 cup oil, 1/2 Tbsp garlic powder, and salt and pepper to taste. Thread vegetables onto metal skewers (or wood skewers, pre-soaked in water for 30 minutes). Thread dove breasts onto their own metal or pre-soaked wood skewers.

Rice: Cook rice until done. Add butter and turmeric and stir to combine.

Cook: Heat charcoal or gas grill to 400º. Oil the grate and then immediately place skewers on. Cook, rotating every few minutes, so that skewers cook evenly. Vegetable skewers will take longer to cook, so consider putting them on first. They should be charred, crisp, and tender in approximately 15 minutes. Dove skewers will take about 6 to 8 minutes to reach medium-rare or medium. Dove is a red meat and can be eaten when it’s still slightly pink but firm in the middle. The safe cooking temperature of all poultry is to an internal temperature of 165º.

Plate: Cover the bottom of a plate or bowl with turmeric rice. Add a serving of de-skewered vegetables and dove, and top with two heaping spoonfuls of chimichurri sauce (or more, as you prefer) and fresh cracked black pepper.

Serve immediately and enjoy!

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Subscribe to stay tuned for more videos, more recipes, and more tips From Field to Table. Don’t forget to follow @wildlands_fromfieldtotable on Instagram, too.

 

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