Doves in wine sauce #2

4 Servings

Ingredients

QuantityIngredient
10Doves
1cupBurgundy wine
1teaspoonVinegar
1tablespoonSugar
2Cloves garlic; minced
1tablespoonCelery salt
½cupFlour
¼cupCooking oil
1cupFresh 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, .