Paloma Picante

(from Lucianolinda’s recipe box)

Source: Arkansas Wildlife Calendar- Trey Reid

Categories: Game Meats- Dove

Ingredients

  • 15 mourning dove breasts
  • 1/2 cup yellow mustard
  • 2 Tbsp. agave nectar
  • 1 oz. tequila
  • 2-4 habanero chiles
  • 2 Tbsp. minced ginger
  • 1 tsp. minced garlic
  • 2 green onions, chopped
  • 1 Tbsp. curry powder
  • 1 Tbsp. coriander
  • 1 Tbsp. ground cumin
  • 2 Tbsp. Mexican oregano
  • 2 Tbsp. black pepper
  • 2 Tbsp. kosher salt
  • 1 lime
  • 4 Tbsp. chopped fresh cilantro

Directions

  1. Brine dove breasts 8-12 hours in light saltwater.

  2. Pour off brine, pat dry doves and place in large bowl.

  3. Prepare medium- hot grill.

  4. Combine remaining ingredients except lime and cilantro in blender or food processor. Pour over doves to coat.

  5. Grill doves 4 minutes per side or until medium-rare (125 degrees with meat thermometer). Remove and cool 3 minutes. Squeeze lime over doves in large bowl; toss with cilantro. Serve immediately.

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