Pot Roasted Doves
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Wednesday, 22 June 2011 15:29
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Uncle Ralph and Andrew 12 doves, cleaned well Salt and pepper Flour 1/2 cup vegetable oil 2 TBS butter ½ onion, finely chopped 2 stalk celery, finely chopped ½ cup chicken stock ¼ cup white wine Generously salt...

 

  • 12 doves, cleaned well
  • Salt and pepper
  • Flour
  • 1/2 cup vegetable oil
  • 2 TBS butter
  • ½ onion, finely chopped
  • 2 stalk celery, finely chopped
  • ½ cup chicken stock
  • ¼ cup white wine
  1. Generously salt and pepper doves, dredge in flour and brown in vegetable oil in large skillet; remove and drain fat
  2. Into the skillet add butter, melt then add onions and celery and sauté for 6 minutes
  3. Add stock; return doves to skillet, cover, and allow to simmer (steam) for about 1 hour, until tender; don’t overcook; add additional stock if needed
  4. Just before removing, pour wine into liquids

Serves 4

 

Last Updated on Friday, 15 July 2011 21:02