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Caribe-coated Roast Doves

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CATEGORY CUISINE TAG YIELD
Mexican Game 6 Servings

INGREDIENTS

1/2 c Fine dry bread crumbs
1/2 t Dried mexican leaf
Oregano, crushed
2 T Caribe, crushed N. New
Mexico hot red chile
2 Cloves garlic, crushed
4 Sprigs parsley, minced fine
6 8-oz doves -or-
12 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 159
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: 0mg
Sodium: 67.4mg
Potassium: 36.7mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: <1g
Protein: 1.3g


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