| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 10 | Doves | |
| 1 | c | Burgundy wine |
| 1 | t | Vinegar |
| 1 | T | Sugar |
| 2 | Cloves garlic, minced | |
| 1 | T | Celery salt |
| 1/2 | c | Flour |
| 1/4 | c | Cooking oil |
| 1 | c | Fresh or canned mushrooms |
| sliced |
INSTRUCTIONS
Marinate doves overnight in first 4 ingredients. Drain & dry doves. Rub with celery salt & roll in flour. Saute in oil until brown. Drain off oil & add marinating sauce. Add additional wine to cover birds. Add mushrooms. Cover skillet & cook over low heat about 2 hours. Thicken sauce with a little flour & water paste if desired. MARK HIGGINBOTHOM From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 202
Calories From Fat: 123
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 1190mg
Potassium: 99.6mg
Carbohydrates: 20.9g
Fiber: <1g
Sugar: 3.7g
Protein: 2.7g