Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Doves |
| 1 cup | Burgundy wine |
| 1 teaspoon | Vinegar |
| 1 tablespoon | Sugar |
| 2 \N | Cloves garlic; minced |
| 1 tablespoon | Celery salt |
| ½ cup | Flour |
| 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.
MARK HIGGINBOTHOM
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .