Charcoal Dove
12 dove breasts
Marinade
3/4 cup lemon juice
3/4 cup soy sauce
3/4 cup vegetable oil
1 tsp. salt
1 onion chopped
2 cloves garlic, chopped
1 T. Worcestershire sauce
Mix marniade ingredients together. Place dove breasts in large pan; add marinade. Cover overnight. Remove doves. Place on grill. Baste with marinade. Cook until done. Serves 4.
Dove D'elegence
12 Doves
1 onion, chopped
1 stalk celery, chopped
1/3 cup chives, chopped
1 T. salt
1 T. pepper
1/2 cup evaporated milk
3/4 cup water
1 can (10 3/4 oz.) cream of mushroom soup
3/4 cup brandy
1 can (17 oz.) English peas
3 beef bouillon cubes
3 tsp. margarine or butter
Place doves in casserole dish. Arrange onions, celery and chives around. Salt and pepper. Add milk, water, mushroom soup, brandy, peas, margarine and bouillon cubes. Bake at 375 degrees F. for 2 hours. Remove doves and place on platter. Thicken gravy. Pour over doves. Serve with wild rice. Serves 4.
Wild doves in wine
8 doves, cleaned and picked
3 T. olive oil or bacon drippings, heated
Brown doves on all sides in oil or drippings in heavy iron skillet.
1/2 cup sherry or dry red wine
1/2 cup olive oil
2 T. worcestershire sauce
1/2 tsp. salt
Add all ingrediants to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender.
Serve with brown and wild rice.
