Tarragon dove

Yield: 10 Servings

Measure Ingredient
15 \N -(up to)
20 \N Dove breasts
\N \N Lemon pepper
\N \N Dried tarragon
\N \N Sage
1 cup Chicken broth or stock
⅓ can (12-oz) frozen orange juice concentrate
2 \N Apples; quartered
2 \N Onions; quartered
1 cup White wine
3 tablespoons Butter
3 tablespoons Flour

Place dove breasts in a 9x13 roasting pan, breasts up. Sprinkle liberally with lemon pepper and lightly with tarragon and sage. Roast at 450ø for 10 minutes. Remove from oven and turn breasts down. Add chicken stock to pan and spoon the orange juice over the dove breasts. Add apples and onions.

Seal with foil. Bake at 325ø for 30 minutes. Add wine, bake, resealed, for another 30 minutes or until tender. Remove dove to platter briefly and strain liquid into heavy saucepan. Return dove to pan and reseal to keep warm (this can be done ahead). Reduce liquid over medium high heat to about 1-½ cups. With back of spoon, mix butter and flour and drop little balls of this into reduced liquid, stirring constantly until sauce thickens to your liking. Spoon over breasts placed on platter or serving plates.

Cooking time for dove will naturally depend on the age and size of the birds. They should be tender but short of falling off the bone. Yield: 10 to 12 servings.




From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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