• 15 doves
  • 1 1/4 c. flour
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/4 tsp. cayenne pepper
  • 3 large white onions, chopped
  • 2 cloves garlic, minced
  • 1/2 c. bell pepper, minced
  • 1 c. blush wine
  • boiling water
  • 1/4 c. water

    In a dutch oven place enough lard to fill pot 1 inch from the bottom while pot heats on medium-high. In a large bowl combine flour, salt, black pepper and cayenne pepper. Add the doves to the bowl and coat with mixture. Place the doves in the lard and brown. Remove pot from heat and drain all but 2 tablespoons hot lard and set doves aside. Add onions to the oil and saute until transparent. Add garlic and bell pepper to pot and saute until they are tender. Add doves, wine and enough boiling water to cover the doves. Add additional seasoning if desired. Cover pot and simmer for 2 hours. Remove birds from pot. In a small bowl combine 1/4 cup four and 1/4 cup of water stir until a paste is formed. Add mixture to pot and heat until thickened and gravy has formed. Serve doves with gravy.
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