Tandoori Dove with Cilantro-Yogurt Sauce

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Daniel Kenworthy

Contributor at Harvesting Nature

First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life in a short amount of time. It has expanded into so much more. Hunting has made me into a hiker, nature lover and I even started gardening. My love of the outdoors has grown so much in my adulthood. I have found out that as long as I can be outside, I seem to be content. At the lake or in the mountains, I just seem to find my happy place.

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Latest posts by Daniel Kenworthy (see all)

• Tandoori Dove with Cilantro-Yogurt Sauce - March 11, 2023
• Venison Stuffed Manicotti - April 18, 2022
• Beginner’s Luck - January 29, 2022

I have to say, last year was my very first time hunting doves. It was one of the most fun things I’ve ever done. But truth be told, this recipe is not from my harvest. I am lucky enough to have a pretty good crew of people that also hunt, and friends who like to share what game they take. My good friend Brad went to Arizona a few weeks ago and came home with seventy five doves. What a haul! So when Brad came knocking on my door with a vacuum seal bag full of salt brine dove breast, I couldn’t have been more thankful.

I was trying to think of something different to do with the dove breast and get out of my comfort zone, then it hit me – tandoori. If you have never had Indian food, first off, I’m sorry. Secondly, I would urge you to definitely get out of your own comfort zone and give it a try. If you like lots of flavor and can handle spicy food, I guarantee you won’t be disappointed. I paired my smoked dove with a cilantro cucumber yogurt sauce, but the dove was so flavorful that if yogurt sauce isn’t your thing, the dove holds up on its own.

Serving Size: 4

Time to make: 30 minutes + marinating time

Special Equipment: Grill

Serve with: Rice

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Tandoori Dove with Cilantro-Yogurt Sauce

Recipe by Daniel KenworthyCourse: Wild Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• Marinade

• 15-20 salt brined dove breasts

• 3 tbsp chili powder

• 1 ½ tsp coriander powder

• 1 ½ tsp garam masala

• 1 tsp turmeric powder

• 1 tsp cumin

• 1 tsp salt

• ½ cup whole fat Greek yogurt

• 3 tbsp fresh grated ginger

• 3 tbsp fresh lemon juice

• 3 tbsp fresh grated garlic

• Cilantro Yogurt Sauce

• 1 ½ cup whole fat Greek yogurt

• 1 cup fresh cilantro

• 2 tbsp lemon juice

• ¼ cup finely grated cucumber

• ¼ cup finely chopped cucumber

• Fresh ground black pepper to taste

Preparation

• Poke holes with a fork in dove breast so it can absorb the marinade.
• Mix all of your marinade ingredients into a bowl or zip lock bag and mix until the dove breasts are covered in the marinade. Let it sit for 3 hours or overnight. If you’re into spicy, just add a healthy sprinkle of chili flakes.
• Preheat Traeger or grill to 375°
• Mix together all of the yogurt sauce ingredients in a bowl and refrigerate.
• Remove dove from marinade and place dove breasts on grill. Cook on each side for about 5 to 8 min. You’re looking for a slight char on them for flavor.
• Remove dove and drizzle with cilantro yogurt sauce, and a little cracked black pepper. Serve with a basmati rice, or go for a healthier option, cauliflower rice instead.
• Apane bhojan ka aanand len
  (Enjoy your meal)