COMMENT:
Though Louisiana is the dove capital of the South, many Louisiana
hunters today are traveling south of the border to Mexico for their
annual hunts. I get many requests for a dove recipe, so here is
my favorite.
INGREDIENTS:
- 18 doves, cleaned
- 1 cup butter
- 2 cups flour
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 tbsps diced garlic
- 2 cups sliced mushrooms
- 2 tbsps flour
- 6 purple plums, quartered
- 3 cups Madeira wine
- 1 quart chicken stock
- salt and cracked black pepper to taste
METHOD:
Wash birds well inside and out and remove any visible shot. In a
large dutch oven, melt butter over medium high heat. Dust doves
in flour and brown well on all sides in butter. Remove and set aside.
Add onions, celery, bell pepper, garlic and mushrooms. Sauté
until vegetables are wilted, approximately three to five minutes.
Sprinkle in two tablespoons of flour and blend well into vegetable
mixture. Add purple plums, Madeira wine and chicken stock and blend
well until all are incorporated. Bring to a rolling boil, reduce
to simmer and return birds to the hot sauce. Season lightly using
salt and pepper. Cover and continue to cook one to one and a half
hours. Add a small amount of chicken stock when necessary should
mixture become too thick. When cooked, serve three doves per person
with a generous amount of sauce. |
