• 4 doves
  • 2 Tbsp.butter
  • 2 Tbsp. olive oil
  • 1/4 c. green onions, sliced diagonally
  • 1/4 c. pineapple chunks, drained
  • 2 Tbsp. pineapple syrup
  • 1/4 c. vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. tarragon

    In a large skillet melt the butter and oil over medium heat. Add the doves to the skillet and brown on all sides. Add the onion and pineapple chunks to the skillet and cook until onion is slightly tender. In a medium bowl whisk syrup, vinegar, salt and tarragon until blended. Add mixture to the skillet and stir to combine. Cover , reduce heat, and simmer 30 minutes or until fully cooked.

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