| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cyberealm, Wild game |
5 |
Servings |
INGREDIENTS
| 10 |
md |
Dove breasts |
| 24 |
oz |
(2 12oz bottles) Ginger ale |
| 1/2 |
ts |
Rosemary |
| 1/2 |
ts |
Parsley flakes |
| 1/2 |
ts |
Sage |
| 1/2 |
ts |
Thyme |
| 1 |
ts |
Seasoned salt |
| 1 |
ts |
Pepper |
| 1/4 |
c |
Butter |
| 1 1/2 |
c |
Corn syrup |
| 2 |
|
Limes [freah] |
| 2 |
lg |
Oranges [fresh] |
INSTRUCTIONS
1) Wash the dove breasts and pat dry, then marinate them in the ginger
ale, in the `fridge over night... 2) Place the dove breasts in a baking
dish and sprinkle with the mixture of all of the spices... 3) Melt the
butter in a double boiler and stirr in the corn syrup and the juices of the
limes and oranges... 4) Grate the lime rind, and slice the orange rind into
fine strips, then add these to the double boiler and cook `til heated
through... 5) Pour the contents of the double boiler over the dove
breasts and bake in a 350° oven for 40 min... and serve...
Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
cookbook retyped with permission for you by Fred Goslin in Watertown NY on
CYBEREALM Bbs, home of KOOKNET at (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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