ΤΡΥΓΟΝΙΑ

ΣΥΣΤΑΤΙΚΑ

4 έως 5 μεγάλες σκελίδες σκόρδου, ψιλοκομμένες

4 με 5 φύλλα δάφνης , θρυμματισμένα

4 έως 5 μικρές καυτερές πιπεριές τσίλι (ιδανικά πιρί-πιρί πιπεριές, αλλά και τα ταϊλανδέζικα είναι ωραία)

1 κουταλιά γλυκού πάπρικα

1 κουταλιά της σούπας φύλλα δεντρολίβανου

1 κουταλιά της σούπας θαλασσινό αλάτι

1 φλιτζάνι γλυκό λευκό κρασί, ιδανικά λευκό πορτ ή Μαδέρα

1/2 φλιτζάνι ελαιόλαδο

1 κουταλιά της σούπας μέλι (προαιρετικά)

12 έως 16 ολόκληρα τρυγόνια ,

Φρεσκοτριμμένο μαύρο πιπέρι, για το σερβίρισμα

ΚΑΤΕΥΘΥΝΣΕΙΣ

Για να φτιάξετε τα τρυγόνια στη σχάρα, τοποθετήστε όλα τα συστατικά εκτός από το μέλι, τα τρυγόνια και το μαύρο πιπέρι σε έναν επεξεργαστή τροφίμων ή μπλέντερ και ζουλήξτε μέχρι να ομογενοποιηθούν, περίπου 1 λεπτό. Ρίξτε τη μαρινάδα σε 1 ή 2 μεγάλες επανασφραγιζόμενες σακούλες κατάψυξης και προσθέστε τα τρυγόνια . Σφραγίστε και ανακατέψτε τη μαρινάδα γύρω από τα πουλιά έτσι ώστε να είναι καλά επικαλυμμένα. Βάζουμε στο ψυγείο για μια νύχτα.

Την επόμενη μέρα, μεταφέρετε τα τρυγόνια σε ένα πιάτο και ρίξτε τη μαρινάδα σε μια μικρή κατσαρόλα. Βράζουμε τη μαρινάδα ανακατεύοντας συχνά. Δοκίμασέ το.

Ζεστάνετε τη σχάρα σας τουλάχιστον 550 ° F (287 ° C) αν και η θερμοκρασία 600 ° F (315 ° C) είναι καλύτερη.

Τοποθετήστε τα πουλιά στη σχάρα, με το στήθος προς τα πάνω. Σκεπάζουμε τη σχάρα και ψήνουμε ανενόχλητα, για 4 έως 6 λεπτά, ανάλογα με το πώς σας αρέσουν. Περίπου 4 λεπτά θα οδηγήσουν σε μεσαίο ψήσιμο. (Τούτου λεχθέντος, όλοι οι Πορτογάλοι που γνωρίζω αγαπούν το κρέας τους βαρύ ψημένο , οπότε μπορείτε να τα ψήσετε για 1 έως 2 λεπτά ή περισσότερο αν θέλετε να μαυρίσουν. Αυτό σημαίνει ότι θα ψήσετε για 6 έως 10 λεπτά συνολικά.)

Αφαιρέστε τα πουλιά από τη σχάρα και αφήστε τα να ξεκουραστούν για λίγα λεπτά τουλάχιστον. Ρίξτε τη ζεστή σάλτσα πάνω από τα πουλιά και αλέστε λίγο μαύρο πιπέρι από πάνω. Φάτε με τα χέρια σας. Βεβαιωθείτε ότι έχετε τοποθετήσει μπολ κοντά για τα κόκαλα.

Πηγή: Fighting Fishing Hunting Maniacs

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168 thoughts on “Τρυγόνια στη σχάρα με τον παραδοσιακό πορτογαλικό τρόπο”

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