Originally created 01/06/02

Cooking wild

South Carolina Wildlife is one of my favorite magazines. It produces some great cookbooks, too, which is where this dove recipe originated. It's a nice variation on a favorite game bird:


8 to 12 doves

Salt, pepper and flour


1 cup of water

1 1/2 cups white seedless grapes, halved

1 1/2 cups almond slivers

Juice of 1 fresh lemon

1 piece of toast per bird

Rub doves inside and out with salt and pepper and coat with salt, pepper and flour. Melt butter in skillet and brown doves. Reduce heat, add a cup or so of water and cook until birds are tender. Add grapes and simmer 25 minutes or so. Remove birds, add almonds and lemon juice to skillet mixture and cook a few minutes longer. Serve each bird on toast, with grape sauce spooned on top.

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