Pan-Seared Dove with Cherry Gastrique

Transform your dove into something spectacular with this perfectly seared preparation. Through high-heat pan searing, you'll achieve restaurant-quality results with a beautiful crust that will impress even the most discerning palates.

French technique meets seasonal American ingredients

Seasonal Elegance This preparation combines classic French gastrique technique with dove's intense flavor, using tart cherries to balance the rich game meat.

Ingredients (Serves 4-6)

• 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 in a dry pan until it turns amber and smells of caramel. Watch carefully - it goes from perfect to burnt quickly.

2. Acid Integration: Carefully add vinegar to the hot caramel. It will bubble violently, so stand back and stir until smooth.

3. Cherry Addition: Add fresh or frozen cherries and simmer for 15-20 minutes until they break down. The sauce should be sweet, sour, and syrupy.

4. Dove Preparation: Sear the dove breasts in a hot pan until the skin is crispy, and the meat is medium. Spoon that gorgeous gastrique over the top.