Seeping cooked gamebirds in a vinegar-based marinade, for a dish known as escabeche, is an ancient method of both preservation and maximizing flavor, especially preva lent in Spain and Latin America. With its doves and green olives, this lush, fragrant escabeche pays homage to Cordoba, Argentina, South America’s dove-shooting capital.
INGREDIENTS
8–10 doves, plucked and gutted½ cup olive oil, divided2 carrots, halved crosswise, then sliced into ribbons2 celery stalks, halved crosswise, then sliced into ribbons1 onion, thinly sliced6 radishes, halved4 cloves garlic, smashed1 Tbsp. paprika1 cup dry white wine½ cup green olives3 sprigs fresh thyme6 juniper berries4 bay leaves½cup sherry or red wine vinegar2 cups chicken stockSalt and freshly ground pepper, to taste
1 Generously salt and pepper the doves. Heat ¼ cup olive oil over medium-high heat…
