Photos and Recipe by Kristin Parma
This recipe will give you a light, flavorful meal after a presumably hot day in the field hunting. Similar to a chimichurri sauce in flavor, this pesto is emulsified and thickened in a blender for a fresh, herby pesto-like consistency that complements the rich flavor of the dove, and the roasted vegetables adding a seasonal touch. For a fuller meal, serve with your favorite pasta.
Yield: 2-4 people

Ingredients

For the Pesto
½ bunch of Italian parsley
½ bunch of cilantro
Handful of chives, roughly chopped
1 serrano pepper, with seeds (optional)
2-3 cloves of roasted garlic
Dash of sea salt
Dash of black pepper
¼ cup red wine vinegar
½ cup of extra virgin olive oil

For the Dove
2-3 dove per person, plucked and cut into halves or quarters
Butter as needed
Serve with your favorite seasonal vegetables and fruits- squash, eggplant, broccoli, carrots

Herb Pesto Preparation:

1. Make the Pesto: In a blender, combine the parsley, cilantro, garlic, shallot, chili, olive oil, and red wine vinegar. Stir until well mixed, and season with salt and pepper to taste..
2. Adjust Seasoning: Adjust the consistency with more olive oil or vinegar if needed. Let it sit for about 10 minutes for the flavors to meld.

Dove Preparation:

1. Prepare the Dove: Preheat your grill or stovetop grill pan over medium-high heat. Brush the dove breasts with olive oil, and season with salt and pepper. Add a tab of butter or oil to the pan and sear on both sides for about 1-2 minutes, until they have some color but remain tender inside. Remove from the heat and let them rest before serving with pesto slathered on top.
2. Grill the Dove: Alternatively, you can skewer your dove and grill them over hot coals until they have some color but remain tender inside.

Roasted Seasonal Vegetables:

1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a bowl, toss the vegetables with olive oil, fresh herbs, salt and pepper.
2. Roast: Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes or until they are golden brown and tender depending on your selection.

To Serve:

Plate the dove on top of the roasted vegetables, and drizzle generously with the pesto. Serve immediately!

For more wild game recipes, follow Kristin on Social: @kristinbrooke_cooks