Dove Louisiana

Recipe Ingredients

2		Doves
1/2 cup	80g / 2.8oz	Cooked rice - (to 3/4 cup)
4 tablespoons	60ml	Melted butter
1/4 teaspoon	1.3ml	Ground sage
1/2 teaspoon	2.5ml	Onion salt
1		Cayenne pepper
2 tablespoons	30ml	Softened butter - seasoned with
1/2 teaspoon	2.5ml	Seasoned salt - and
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2 tablespoons	30ml	Sweet butter
1 cup	237ml	White wine
1 1/2 tablespoons	22ml	Brandy
1/2 teaspoon	2.5ml	Cornstarch - dissolved in
1/4 cup	59ml	Cold water

Recipe Instructions

Mix rice with melted butter, sage, onion salt, and cayenne; use to stuff birds, after rubbing them inside and out with seasoned soft butter. Melt sweet butter in a casserole, and saute the birds until brown. Add wine and brandy; cover and simmer slowly for 1 hour. Add dissolved cornstarch to thicken pan juices.

This recipe yields 1 serving.

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

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