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    Field Doves in Red Wine Sauce

    Source of Recipe

    Charleston Recipes

    List of Ingredients

    • 4T. butter
    • 1 onion, chopped
    • 16 dove breasts
    • 1t. salt
    • 1t. pepper
    • 2t. parsley
    • 2t. Worcestershire
    • 1/4t. thyme
    • 1/2c. red wine
    • 1c. beef bouillon
    • 2T. flour
    • 2T. softened butter


    1. Melt butter and saute onions. Salt and pepper dove and brown both sides.
    2. Add parsley, Worcestershire and thyme to pan. Reduce heat to simmer. Arrange breasts so meat side is up.
    3. Add wine and reduce heat to low. Add bouillon. Cover and cook 1 to 1 1/2 hours or until tender.
    4. Remove doves from skillet. Mix flour and softened butter to form a roux.
    5. Add to sauce in skillet to thicken. Arrange doves on platter and pour sauce over them.
    6. Serves: 4-6




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