Longleaf™ Grill » Dove

Lemony Dove

bjc — Fri, 09 Oct 2009 15:39:18 +0000

Melt the margarine in a large deep skillet or Dutch oven over medium-high heat. Add the lemon juice and Worcestershire sauce and mix well. Heat the mixture until very hot. Add the dove and brown them in this mixture. Reduce heat to low and simmer, uncovered, for 1 hour. Add salt and pepper. To serve, spoon cooking liquid over hot cooked rice and top with dove. Makes 4 to 6 servings.

Ingredients

3/4 cup (1 1/2 sticks) margarine
juice of 2 lemons
1 (10-ounce) bottle Worcestershire sauce
salt and pepper to taste
12 dove

Braised Dove Supreme

bjc — Fri, 09 Oct 2009 15:35:03 +0000

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

Dove with Wine

bjc — Fri, 09 Oct 2009 15:28:42 +0000

Roll the dove in flour seasoned with salt and pepper. Brown in hot oil in a large skillet. Drain off the drippings. Place the dove in a 2-quart baking dish. Combine he water, soup, celery and wine in a bowl and mix well. Pour over the dove. Bake, covered, at 350 degrees for 45 minutes. Makes 4 to 6 servings.

Ingredients

12 dove
flour
salt and pepper to taste
1/2 cup vegetable oil
1/2 cup water
1 (10-ounce) can cream of mushroom soup
1/2 cup chopped celery
1/2 cup red wine