Doves With Raspberry Vinaigrette Recipe - Cooking Index
Doves With Raspberry Vinaigrette Recipe - Cooking Index
This recipe is so easy and yet so delicious that I'm almost embarrassed to share it with anyone. I suggest that you play around with this one by substituting different vinegars, preserves, fruits, etc. I like to marinade the doves for about twenty-four hours in the refrigerator, but you can get away with marinating for only an hour or two.
Courses: Main Course| 12 | Doves - (to 16) - skin intact | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Garlic cloves - minced | |
| 1/2 cup | 118ml | Raspberry preserves |
| 1/4 cup | 59ml | Balsamic vinegar |
| = (or substitute 1/3 cup red wine | ||
| Vinegar) | ||
| 1/3 cup | 20g / 0.7oz | Chopped green onions |
| 1 tablespoon | 15ml | Dijon mustard |
| 1 cup | 237ml | Olive oil |
Season doves with salt and pepper.
In a large bowl, whisk together garlic, preserves, vinegar, onions and mustard. While whisking, add oil in a thin stream until emulsified. Place doves in bowl, toss to coat, cover and refrigerate for 12 to 24 hours.
Bake, broil, pan-sear or barbecue until medium to medium-rare and still juicy in the center of the breast.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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