Carmel Sauteed Dove

Recipe Ingredients

6		Doves
4 tablespoons	60ml	Butter
2 tablespoons	30ml	Onions - minced (small)
2		Garlic cloves - minced
1/2		Bay leaf
1 teaspoon	5ml	Peppercorns
3		Whole cloves
1 cup	237ml	White wine
1 cup	237ml	Water
2 cups	474ml	Heavy cream
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 teaspoon	5ml	Chopped chives

Recipe Instructions

Melt butter; add onions, garlic, bay leaf, peppercorns, and whole cloves, and cook for 5 minutes, stirring. Saute the birds in the mixture until brown. Add wine and water, cover, and simmer for 30 minutes. Remove birds and strain sauce into a casserole. Add cream slowly and smoothly. Add salt, pepper, and chives; return birds, cover, and heat briefly without boiling.

This recipe yields 2 to 3 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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