| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Game | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Fine dry bread crumbs |
| 1/2 | ts | Dried mexican leaf |
| Oregano; crushed | ||
| 2 | tb | Caribe (crushed N. New Mexico hot red chile) |
| 2 | Cloves garlic; crushed | |
| 4 | Sprigs parsley; minced fine | |
| 6 | (8-oz) doves -or- | |
| 12 | sm | Doves |
| 1/3 | c | Olive oil |
| 1/2 | c | Dry white wine; or more, as needed |
INSTRUCTIONS
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 <Hotter Than Hell!>, 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.
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