The point of this recipe is to eat doves with what they eat. Most of the ingredients in the pilaf are common food items in a dove's diet, and are pretty easy to find in a market. If you can't find wheat berries, use barley.
1 to 3hot chiles, such as arbol or cayenne, thinly sliced
1/4cupchopped cilantro or parsley
Zest and juice of 2 limes
12 to 16dove breasts (both halves)
salt,smoked if you have it
1/2cupcorn flour(fish fry)
Sunflower or other vegetable oil for frying
Pour the stock and another cup or two of water into a small pot and add the wheat berries. Bring to a boil, taste for salt, then drop the heat to a simmer. Simmer the wheat while you prep everything else. It should take about 30 minutes to get tender.
In another pot, bring a few cups of water to a boil and salt it. Boil the edamame for 4 minutes, then drain and rinse under cold water. Put the beans in a large bowl.
Add all the remaining pilaf ingredients to the bowl. When the wheat berries are tender, drain them (discard the stock) and add to the bowl. Mix well and add salt and pepper to taste. Set aside.
Meanwhile, separate the little tenders from the dove breasts. Salt them all on a cutting board and let the salt penetrate for 10 to 20 minutes.
Heat the frying oil in a large, wide pan over medium-high heat. Mix the flour, corn flour and peanut flour together. Dust the dove tenders in this and fry for a minute or two. Move the tenders to the pilaf bowl and mix in.
Make sure the oil is hot, about 350 degrees Fahrenheit. Dust the dove breasts in the flour mixture, shake off the excess and fry in the hot oil. You should only need about 90 seconds to 2 minutes per side. Serve hot alongside the pilaf.
Fried Dove Breasts with Wheat Pilaf https://honest-food.net/fried-dove-breast-recipe/ September 1, 2017