- Recipe: Dove Breasts with Radish Chimichurri
Recipe: Dove Breasts with Radish Chimichurri
This recipe was first featured on our brand partner's website—Wild and Whole. Danielle with Wild and Whole is a passionate hunter and chef, and you might recall GoWild™ did a Q&A with her a few months ago. Her recipes are incredible, and she's an expert bird slayer and chef, so you definitely need to bookmark this one for your dove season.
"Despite their small size, these birds are as delicious as they are fun to hunt. Doves are my absolute favorite game to hunt."— Danielle, Wild and Whole
"One of the best and most overlooked ways to eat dove, is to breast them out and sear it in a hot pan/grill, served medium rare," Danielle said. "It’s that simple really, most of the time I only season them with salt and pepper. They really don’t need much and are usually very tender if you don’t over cook them."
That's a good reminder: Don't overcook your dove meat! It will dry out. Keep that in mind as you try this Radish Chimichurri recipe. This is a spin on traditional Chimichurri, which is a classic condiment used in Brazil to accompany meats. Danielle says the herbiness and acidity pairs so perfectly with wild game. You can actually use this Radish Chimichurri with venison or other waterfowl, too.
Our last note before we get to cooking is that Danielle recommends hand chopping all of the ingredients. "It feels more natural and I like the rustic look," she said. You can feel the crunch of the radish, and taste the heat of the jalapenos. Most of the time this sauce is blended or pulsed in a food processor, but there is something about doing things by hand that she said she really enjoys. Be sure to have some crusty bread on hand for dipping and snacking. Enjoy!
- 1 C. each of Parsley and Cilantro (stems removed and lightly packed)
- ½ Red Onion, Finely Chopped
- 4 Radishes, Finely Chopped
- 1 Jalapeno, Finely Chopped
- 6 T. Lemon Juice (substitute Red Wine Vinegar)
- ⅔ C. Olive Oil
- 8 - 12 Doves, Breasted
- For the Chimichurri sauce, finely chop the Parsley and Cilantro and add to a large bowl. Add the remaining chopped ingredients to the bowl along with lemon juice. Slowly drizzle in the olive oil and whisk until the sauce is emulsified. Set aside or refrigerate until ready to serve.
- Pat dove breast very dry. Season with salt and pepper. Over high heat, sear the dove breast about one minute on each side or until cooked to medium-rare. Serve with the Chimichurri sauce.