PARTNERS
Fire roasted wild doves with lemongrass
- CourseSecond Course
- Preparation2 h 30’
- Difficultymedium
- Gamepartridge
- Calories900
- ActivityM 87’ F 121’
- Persons4
Ingredients
N 8 mourning doves
N 4 garlic cloves
N 4 shallots
N 4-8 mini chili peppers
N 1 red pepper
N 1 fennel
N 2 fresh lemongrass stalks
N 2 lime
N 1 bunch of fresh cilantro
N 1 tbsp coriander seed
N 3 tbsp wildflower honey
N 3 tbsp fish sauce
N 3 tbsp goose or duck fat or unsalted butter
Fresh ground black pepper to taste
Flaked sea salt to taste
For the rice
N 2 cups Jasmine rice
N 4 cups water or stock
Flaked sea salt to taste
Preparation
- Preheat wood fire using hardwood, 60’ before use to develop a hot bed of white coals 350°F (175°C).
- Preheat a cast iron pan over medium-high heat, add coriander seed, toast lightly, gently crush.
- Add goose fat, garlic cloves, mini chili peppers, lemongrass peeled and finely sliced and shallots, previously trimmed, sliced in half, peeled, and quartered.
- Season doves with salt and pepper, gently lay doves in the pan breast side down, turning to brown on all sides.
- Add trimmed, seeded, and large dice peppers, fennel – trimmed, sliced in half, cored, and quartered – and lime sliced in half.
- Cook around 2 h until the meat will be tender. After 1 h of cooking add the fish sauce to the meat.
- For the rice, preheat a medium saucepan over medium-high heat, add water, bring to a boil, add rice, season, cover.
- Place the rice, two mourning doves on top with the cooked vegetables, half lime and fresh coriander.
Other
ChefJonathan Collins
Wine CouplingChianti Colli Senesi DOCG
Other Info Kcal 975* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
