Yield: 4 Servings
|1 cup||Burgundy wine|
|2 \N||Cloves garlic; minced|
|1 tablespoon||Celery salt|
|¼ cup||Cooking oil|
|1 cup||Fresh or canned mushrooms; sliced|
Marinate doves overnight in first 4 ingredients. Drain & dry doves. Rub with celery salt & roll in flour. Saute in oil until brown. Drain off oil & add marinating sauce. Add additional wine to cover birds. Add mushrooms.
Cover skillet & cook over low heat about 2 hours. Thicken sauce with a little flour & water paste if desired.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .