• 6 doves
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 small onion, finely chopped
  • 1 c. mushrooms, sliced
  • 1 Tbsp. parsley
  • 1/2 c. dry white wine
  • 1/2 c. heavy cream

    In a large bowl combine flour, salt and pepper. Rinse doves and pat dry. Place doves in flour mixture and thoroughly coat. In a large dutch oven melt butter and olive oil on medium heat. Brown doves in the butter on each side. Remove doves from the oil and keep warm. Saute the onion, mushrooms and parsely in the remaining butter and oil. Once the onion is tender return the doves to the dutch oven. Add the wine, cover and cook for 30 minutes; stirring occasionally. Reduce heat to low. Add heavy cream, stir and let cook for an additional 10 minutes.

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