Caribe-coated roast doves
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fine dry bread crumbs |
| ½ | teaspoon | Dried mexican leaf |
| Oregano; crushed | ||
| 2 | tablespoons | Caribe (crushed N. New Mexico hot red chile) |
| 2 | Cloves garlic; crushed | |
| 4 | Sprigs parsley; minced fine | |
| 6 | (8-oz) doves -or- | |
| 12 | smalls | Doves |
| ⅓ | cup | Olive oil |
| ½ | cup | Dry white wine; or more, as needed |
Directions
Preheat oven to 350. Combine crumbs, oregano, caribe, garlic & parsley.
Thoroughly clean doves, rinse & pat dry. Brush each with oil, then roll in crumb mixture, patting in crumbs & covering each bird as completely as possible. Place a rack in a roasting pan large enough to hold birds with room for air circulation around each. Pour wine into bottom of pan, then place birds on rack. Cover & roast 2 hours, basting frequently, until doves are tender, wiggle thigh joint to test (it should move easily). Watch level of wine; if wine evaporates, add more as needed during roasting. Serve whole. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .