Ingredients:

  • 16 dove breasts, cleaned
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 6 cloves fresh garlic, smashed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the dove breasts extremely dry with paper towels to ensure a proper sear. Season all sides generously with kosher salt and black pepper.
  2. Heat a 12-inch cast iron skillet over medium-high heat. Add the avocado oil and wait until it begins to shimmer and reach its smoke point.
  3. Place dove breasts in the skillet, ensuring they do not crowd. Sear undisturbed for 2 minutes until a dark mahogany crust forms.
  4. Flip the breasts and immediately add the butter, smashed garlic cloves, thyme, and rosemary to the pan. As the butter foams, tilt the pan and use a large spoon to continuously baste the breasts with the hot aromatics for 2-3 minutes.
  5. Monitor internal temperature with a digital thermometer. Remove breasts from the pan when they reach 130°F.
  6. Transfer the dove to a warm plate. Drizzle with lemon juice and allow to rest for 5 minutes, allowing carryover heat to reach 135°F (medium-rare).