| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game |
10 |
Servings |
INGREDIENTS
| 15 |
|
-(up to) |
| 20 |
|
Dove breasts |
|
|
Lemon pepper |
|
|
Dried tarragon |
|
|
Sage |
| 1 |
c |
Chicken broth or stock |
| 1/3 |
cn |
(12-oz) frozen orange juice concentrate |
| 2 |
|
Apples; quartered |
| 2 |
|
Onions; quartered |
| 1 |
c |
White wine |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
INSTRUCTIONS
Place dove breasts in a 9x13 roasting pan, breasts up. Sprinkle liberally
with lemon pepper and lightly with tarragon and sage. Roast at 450° for 10
minutes. Remove from oven and turn breasts down. Add chicken stock to pan
and spoon the orange juice over the dove breasts. Add apples and onions.
Seal with foil. Bake at 325° for 30 minutes. Add wine, bake, resealed, for
another 30 minutes or until tender. Remove dove to platter briefly and
strain liquid into heavy saucepan. Return dove to pan and reseal to keep
warm (this can be done ahead). Reduce liquid over medium high heat to about
1-1/2 cups. With back of spoon, mix butter and flour and drop little balls
of this into reduced liquid, stirring constantly until sauce thickens to
your liking. Spoon over breasts placed on platter or serving plates.
Cooking time for dove will naturally depend on the age and size of the
birds. They should be tender but short of falling off the bone. Yield: 10
to 12 servings.
SHEILA FOSTER ANTHONY
(MRS. BERYL, JR.)
WASHINGTON, DC
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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