Doves in wine sauce #2

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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