| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main dish, Wildgame | 8 | Servings | ||
INGREDIENTS
| 12 | Doves,ready-to-cook,or quail | |
| Water | ||
| Butter | ||
| 1 | Juice of lemon | |
| Worcestershire sauce | ||
| Sherry wine | ||
| 4 | cn | Button mushrooms (3 oz)* |
| 3 | tb | Butter |
| 2 | tb | Flour |
| 1 | Mushroom liquid* | |
| 1/2 | c | Sherry |
| 1 | tb | Worcestershire sauce |
| Water** | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
DOVE SAUCE * - drain mushrooms, and reserve liquid for sauce. 1. Preheat oven to 400'F. 2. Open doves or quail down the backs, leaving breast whole. Place breast side up, not touching, in a single layer in a roasting pan. Pour in sufficient water to just cover bottom of pan. Cover pan and steam bake for 30 minutes. Turn birds breast side down. Dot each liberally with butter. Sprinkle with lemon juice, Worcestershire sauce, and sherry. Cover and continue to bake for about 1 hour, or until birds are tender. Check every 15 minutes. If necessary, add a little more water. 3. When birds are tender, pour off and reserve liquid for sauce. Add mushrooms to pan, cover, and keep warm while preparing sauce. *** DOVE SAUCE *** * - from reserved mushrooms. ** - enough to make 2 cups liquid. Melt butter in a heavy saucepan. Add flour and cook over very low heat, stirring constantly until mixture forms a deep golden roux. Combine and add liquids, stirring as added. Cook, stirring, until thick and smooth. Season with salt and pepper and pour over cooked birds. Let stand in a 200'F. oven for 15-20 minutes before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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