Grilled Dove with Miso Glaze
Take your wild game cooking to the next level with this recipe from Danielle Prewett, the Wild Foods Contributing Editor for MeatEater.
Serves 4; Makes 1 cup glaze
- 12 -16 whole doves, plucked
- Duck fat or oil for cooking
- 2 tsp. shichimi togarashi*
- 1 tsp. kosher salt
- ½ tsp. sesame seeds
- 1 green onion, thinly sliced
- Handful of fresh cilantro
- Handful of roasted cashews or peanuts, crushed
- 2 cups fresh orange juice
- Large knob of ginger
- 3 tbsp. honey
- 2 tbsp. red or white miso paste
- Prep the dove by plucking each bird, keeping the skin on. Pat dry. Mix the shichimi togarashi, salt, and sesame seeds together. Rub each dove with a little bit of oil or duck fat and sprinkle with the spice mix (a little goes a long way here). Set aside until ready to grill.
- Heat a small pot over medium-high heat and add the orange juice.
- Peel the skin off the knob of ginger and grate until you have 2 full tablespoons. Add the ginger and honey to the pot with the orange juice. Bring the liquid to a soft boil, reduce the heat and simmer until reduced in half (1 cup), about 35 minutes or so.
- Remove the pot from the heat and let it cool. Once cool to the touch, whisk in the miso paste until combined. Reserve half the glaze for serving on the side and use the other half for brushing on the dove as they grill.
- Preheat the grill on high until it reaches a minimum temperature of 500 degrees. Keep your citrus-miso glaze handy. Once hot, add each dove face down and grill for a couple of minutes. Flip the dove over and brush with glaze. Close the lid, and continue grilling for an additional 5 minutes or longer, brushing the glaze on top of each bird multiple times. Remove the birds when they reach medium-rare. The meat should still be slightly pink in the center.
- Serve with reserved citrus-miso glaze and sprinkle with green onions, cilantro, and crushed nuts.
* You can buy shichimi togarashi, make it yourself, or substitute with a mix of crushed red pepper flakes, orange zest, and dried garlic.