Tandoori Dove with Cilantro-Yogurt Sauce
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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
Course: Wild Recipes4
servings20
minutes10
minutesIngredients
- 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)