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🍽️ Dove with Pepper Sauce and Black Artichoke Vegetables

820 kcal · 30 min · 4 servings

Ingredients

• 2 Doves (kitchen-ready, approx. 400 g each)
• Salt
• Pepper (from the mill)
• Olive oil (for frying)
• 1 tbsp Tomato paste
• 400 ml Port wine
• 200 g Meat stock
• 0.5 tsp Crushed pepper
• 250 g Black salsify
• 2 tbsp Butter
• 100 g small Romanesco florets

Instructions

1. 1. Wash the doves thoroughly.
2. 2. Pat them dry with a kitchen towel.
3. 3. Separate the legs from the bodies.
4. 4. Remove the breast fillets from the bone.
5. 5. Season the meat with salt and pepper.
6. 6. Heat oil in a large frying pan.
7. 7. Sear the meat well on all sides.
8. 8. Remove the meat from the pan.
9. 9. Let it rest briefly.
10. 10. Stir the tomato paste into the pan drippings.
11. 11. Deglaze the mixture with port wine.
12. 12. Add the stock.
13. 13. Add the pepper.
14. 14. Reduce the sauce to one quarter of its volume.
15. 15. Season the sauce with salt.
16. 16. Peel the black salsify completely.
17. 17. Wash the peeled roots.
18. 18. Cut them into thin strips using a peeler.
19. 19. Melt butter in a hot frying pan.
20. 20. Sweat the black salsify until golden yellow.
21. 21. Bring salted water to a boil.
22. 22. Blanch the Romanesco briefly in it.
23. 23. Drain the Romanesco.
24. 24. Let it drain.
25. 25. Halve the dove breasts.
26. 26. Plate the breasts and legs.
27. 27. Pour the sauce over them.
28. 28. Add the vegetables.
29. 29. Optionally serve mashed potatoes on the side.

Nutrition per serving

• kcal: 820
• Protein: 52 g · Fett/Fat: 48 g · Carbs: 18 g