Coat the dove with flour. Brown in hot oil in a large ovenproof skillet. Remove dove and drain excess oil from skillet. Add the consomme, carrot, onion, celery and sherry and cook until slightly thickened, stirring frequently. Add the dove and bake at 325 degrees for 1 hour. Serve with brown rice pilaf. Makes 4 to 6 servings.
Ingredients
12 dove breasts
1 cup flour for coating
1 cup vegetable oil
2 (10-ounce) cans beef consomme
1 carrot, minced
1 onion, minced
3 ribs celery, chopped
1/4 cup cooking sherry
