Dove monterey style
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | dove breasts | |
| 24 | ounces | ginger ale |
| ½ | teaspoon | rosemary |
| ½ | teaspoon | parsley flakes |
| ½ | teaspoon | sage |
| ½ | teaspoon | thyme |
| 1 | teaspoon | seasoning salt |
| 1 | teaspoon | pepper |
| ¼ | cup | margarine |
| 1½ | cup | light corn syrup |
| 2 | fresh limes | |
| 2 | large oranges | |
Directions
Wash doves and pat dry. Marinate in ginger ale in bowl in refrigerator overnight; drain. Place in baking dish. Sprinkle with mixture of rosemary, parsley flakes, sage, thyme, salt and pepper.
Melt margarine in double boiler. Stir in corn syrup and juice of limes and oranges. Grate lime rind and cut orange rind (orange part only) into fine strips. Add to double boiler. Cook until heated through. Pour over dove breasts. Bake at 350 degrees for 40 minutes.
From the book: 'From Duck Country', bublished by Ducks Unlimited NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000