- 5 mourning dove
- 1 Garnet Red sweet potato
- 1 Japanese sweet potato
- Freshly foraged oyster mushrooms
- Dried chile blend (EJ used a blend of 80 varieties of organic peppers from the family ranch)
- Local goat cheese
When we asked EJ to take part in the sweet potato Triple Take, he realized it was dove season and he would be able to get fresh organic meat to complement the sweet potatoes. His original plan was to make a sweet potato hash with dove and goat cheese but during a recent walk in the woods he found a huge fresh flush of oyster mushrooms. He knew the mushrooms would work very well with the strong flavor of wild dove. We agree.
I started by putting the dove in a salt brine (actually started by shooting the dove and foraging for the mushrooms). I then peeled and diced the sweet potatoes, diced the mushrooms and chives. I then dropped the sweet potatoes into a large saucepan of boiling water and let them cook for about 15–20 minutes until they were tender.
While the sweet potatoes were boiling I deboned the dove, cutting the breast meat away from the breast bone. Then diced it. I put mushrooms chives, garlic and olive oil in a cast-iron pan at medium flame and sautéed. I then added the boiled and drained sweet potatoes to the pan and mixed everything together. I then added chili pepper mix, salt and a little black pepper. I pushed the sweet potato mix to one side of the cast iron and browned the dove. After it was browned I mixed with sweet potatoes and added the goat cheese and additional chives. I let it cook together as the complete mix of ingredients for about 7 minutes. If it dries out during this process, add a little water and or butter. I served portions in small bowls garnished with goat cheese and chives.