Peppered Dove Breasts
While I do this with doves, there's no reason you can't use the breasts off any bird from grouse size on down. Non hunters would want to use quail or Cornish game hen breasts.
Servings: 4 servings
Ingredients
- 1 pound dove breasts, from about 16 birds
- salt
- 4 tablespoons butter, divided
- 1 shallot, minced
- 1/3 cup brandy, or sherry or Madeira or Marsala
- 1/2 cup low sodium stock, or glace de viande
- 1 tablespoon coarsely ground black pepper
- 1 or 2 tablespoons green peppercorns
- 1/4 cup heavy cream
Instructions
- Salt the dove breasts well and keep them in the fridge until the last minute. Heat up 3 tablespoons of the butter in the pan over medium-high heat.
- When it's hot, sear the dove breasts for 2 minutes, only on one side. Move them to a plate to rest while you make the sauce.
- Add the minced shallot to the pan and sauté until soft and slightly browned, about 3 minutes. Add the brandy and use a wooden spoon to scrape up any browned bits. Let this boil 1 minute.
- Pour in the stock, black pepper and green peppercorns, and boil it all furiously until cooked down by half, about 2 minutes.
- Return the dove breasts, uncooked sides down, to the pan and swirl in the cream. As soon as the cream starts bubbling, drop the heat to low. Swirl it all to combine. Add the final tablespoon of butter to the center of the pan and swirl until it melts and combines with the sauce. Serve with bread or potatoes.
Nutrition
Calories: 366kcal | Carbohydrates: 4g | Protein: 26g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 395mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 3mg