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Wednesday, 22 June 2011 15:29 |
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
- Generously salt and pepper doves, dredge in flour and brown in vegetable oil in large skillet; remove and drain fat
- Into the skillet add butter, melt then add onions and celery and sauté for 6 minutes
- 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
- Just before removing, pour wine into liquids
Serves 4
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Last Updated on Friday, 15 July 2011 21:02 |