Doves in wine sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Doves | |
| 1 | cup | Burgundy wine |
| 1 | teaspoon | Vinegar |
| 1 | tablespoon | Sugar |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Celery salt |
| ½ | cup | Flour |
| ¼ | cup | Cooking oil |
| 1 | cup | Fresh or canned mushrooms; sliced |
Directions
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.
MARK HIGGINBOTHOM
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .