| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 15 minutes |
| Ready In: | 1 hour, 45 minutes |
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This recipe makes it so easy to prepare doves or quails. Their meat are so delicately alike. Everytime I prepare this dish for friends most are surprised that it can be done in the oven but taste just like stove top without the hassel. An easy classic recipe I have included instructions for both stovetop and oven methods. |
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| Ingredients |
| 8 doves cleaned and dressed |
salt to taste |
| black and/or red pepper to taste |
flour to coat doves |
| 3 tbsp butter |
1 tbsp finely chopped parsley |
| 1/8 tsp thyme |
1/2 cup finely chopped onion |
| 1 can small jar button mushroom |
1 cup white wine or chicken broth |
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| Directions |
| Melt the butter in the Dutch oven. Salt and pepper the doves to taste and coat the doves with flour. As an option you could stuff the breast by making a slit in the breast meat and putting minced onions and garlic that has been mixed with vinegar, salt, black pepper and red pepper. Brown on all sides in the Dutch oven. Sprinkle with the parsley and thyme. Cover and cook slowly on low heat for 15 minutes. Add the onions, mushrooms and wine or broth. Cover and simmer for 1 hour or until tender on the stovetop or cover and place in a preheated 350 degree oven for one hour. You may need to add a small amount of water with the drippings for the gravy. |
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