Dove Satay with Peanut Sauce

Experience dove at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

Indonesian technique meets American small game

Southeast Asian Fusion This preparation adapts traditional Indonesian satay to dove, using aromatic marinades and peanut sauce to complement the birds' intense flavor.

Ingredients (Serves 6-8 as appetizer)

• 20 dove breasts, cut in strips
• Bamboo skewers, soaked

Satay Marinade:

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric

Peanut Sauce:

• 1 cup natural peanut butter
• 1/2 cup coconut milk
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 2 tsp chili garlic sauce

Indonesian Method

1. Marination Process: Combine coconut milk, curry paste, and lime. Marinate the dove strips for at least 2 hours.

2. Skewering Technique: Thread the marinated strips onto soaked bamboo skewers in an accordion pattern for even cooking.

3. Peanut Sauce Assembly: Whisk together peanut butter, coconut milk, lime juice, and a touch of sriracha until smooth and creamy.

4. High-Heat Grilling: Grill over high heat for just 2 minutes per side. The dove should have nice char marks but stay juicy inside.