Name: Pan-Seared Dove with Cherry Gastrique
Cuisine: American
Ingredients: 16 dove breasts, cleaned; 2 tbsp olive oil; Salt and pepper; *Cherry Gastrique:**; 1/2 cup sugar; 1/4 cup water; 1/4 cup red wine vinegar; 1 cup fresh cherries, pitted; 2 tbsp port wine; 1 tbsp butter; *French Gastrique Method**; 1. **Sugar Caramelization**:; - Cook sugar and water until deep amber; - **Temperature**: 350°F if using thermometer; - Don't stir, swirl pan gently; 2. **Acid Integration**:; - Add vinegar carefully (will spatter); - **Safety**: Stand back from pan; - Stir until caramel dissolves; 3. **Cherry Addition**:; - Add cherries and port wine; - Simmer until cherries soften; - **Consistency**: Should coat spoon lightly; 4. **Dove Preparation**:; - Season breasts with salt and pepper; - Sear in hot oil 2 minutes per side; - **Doneness**: Medium-rare for best texture; *Plating**: Fan sliced dove over gastrique; *Wine**: Pinot Noir, Beaujolais, light Burgundy; ##

Sugar Caramelization:
- Cook sugar and water until deep amber
- Temperature: 350°F if using thermometer
- Don't stir, swirl pan gently
Acid Integration:
- Add vinegar carefully (will spatter)
- Safety: Stand back from pan
- Stir until caramel dissolves
Cherry Addition:
- Add cherries and port wine
- Simmer until cherries soften
- Consistency: Should coat spoon lightly
Dove Preparation:
- Season breasts with salt and pepper
- Sear in hot oil 2 minutes per side
- Doneness: Medium-rare for best texture

Plating: Fan sliced dove over gastrique Wine: Pinot Noir, Beaujolais, light Burgundy

Pan-Seared Dove with Cherry Gastrique

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