Fire roasted wild doves with lemongrass

Chef

Preparation	2 h 30’
Difficulty	Medium
Game	Partridge
Calories	900
Activity	M 87’ F 121’
People	4
Wine pairing	Chianti Colli Senesi DOCG

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

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.

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.

Fire roasted wild doves with lemongrass

Ingredients

Preparation

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