| 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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