You cannot take eared dove home from Argentina. At Sierra Brava they become dinner: dove pâté, brochettes, fried dove, nuggets, and the lodge original Paloma Brava. Local families also receive cleaned birds. More on what happens to the birds.
Paloma Brava
Topo’s recipe. Chimichurri from the lodge, dove breasts from the Córdoba hunt, served with potatoes.
Ingredients (serves a table)
- 24 dove breasts
- 3 onions, julienne
- 2 red peppers, julienne
- 5 diced tomatoes
- 3 tablespoons olive oil
- Salt, black pepper, cumin, jalapeño — to taste
- Topo’s chimichurri — to taste
Method
- Place the cleaned dove breasts in a bowl, add Topo’s chimichurri, and marinate 1 hour.
- In a pot on low heat, add the olive oil, onions, salt and pepper.
- Add the breasts with the chimichurri. Cook 5–7 minutes.
- Add the diced tomatoes and cook 20–25 minutes. Season (jalapeño to taste).
- Serve with mashed or boiled potatoes.
Also on the table
The lodge kitchen also turns the hunt into dove brochettes, pâté, fried dove, nuggets, empanadas, and dove with mushroom or black pepper — served at the field lunch and at dinner throughout your stay.
Hunt first, then eat. Dove hunting in Córdoba · Get in touch
Questions on the hunt, not the kitchen? Call +1 (213) 263-3683.
