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| Caribe-Coated Roast Doves Recipe |
Category: Game
Rating:
N/A
Servings: 6
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Ingredients
1/2 cup fine dry bread crumbs
1/2 teaspoon dried mexican leaf
1 oregano; crushed
2 tablespoon caribe (crushed n. new mexico hot r; ed chile)
2 cloves garlic; crushed
4 sprigs parsley; minced fine
6 (8-oz) doves -or-
12 small doves
1/3 cup olive oil
1/2 cup dry white wine; or more, as needed
Cooking Directions:
Preheat oven to 350. Combine crumbs, oregano, caribe, garlic & parsley. Thoroughly clean doves, rinse & pat dry. Brush each with oil, then roll in crumb mixture, patting in crumbs & covering each bird as completely as possible. Place a rack in a roasting pan large enough to hold birds with room for air circulation around each. Pour wine into bottom of pan, then place birds on rack. Cover & roast 2 hours, basting frequently, until doves are tender, wiggle thigh joint to test (it should move easily). Watch level of wine; if wine evaporates, add more as needed during roasting. Serve whole. Makes 6 servings.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
game
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