Last night, I was catching up on all of my DVR'd episodes of The F-Word, and in one episode Gordon Ramsay goes pigeon hunting. He sears the boneless breasts then serves them on top of what he calls a summer vegetable casserole (pan roasted leeks, beets, asparagus, carrots, broad beans in a chicken stock/red wine vinegar reduction with pancetta, garlic & tarragon).
And since I have a bunch of fresh dove breasts (and a few pigeons) in my fridge, I decided to give his recipe a try tonight. But then...
As I was browsing the recipes archives at London's Channel 4 (Ramsay's British home base), I came across a more interesting recipe for wild bird...pigeon breasts marinated in yogurt & spices, served with a warm butternut squash & arugula salad. I figured this would be the perfect dish to coax autumn out from under the rainy, humid weather we've been having.
After marinating for a few hours, the dove was very tender and really not gamey at all. We usually cook dove either dredged in flour and browned or wrapped in bacon and grilled, but I think I like this recipe the best.
Spiced Dove (and Pigeon) Breasts
with Roast Butternut Squash Salad
slightly adapted from delicious magazine