Caribe-Coated Roast Doves

Title:
Caribe-Coated Roast Doves

Yield:
6 Servings

Categories:
Game




Ingredients:





   1/2 c  Fine dry bread crumbs


   1/2 ts Dried mexican leaf


          Oregano; crushed


     2 tb Caribe (crushed N. New


          -Mexico hot red chile)


     2    Cloves garlic; crushed


     4    Sprigs parsley; minced fine


     6    (8-oz) doves -or-


    12 sm Doves


   1/3 c  Olive oil


   1/2 c  Dry white wine; or more, as


          -needed






 Preheat oven to 350. Combine crumbs, oregano, caribe, garlic & parsley.


 Thoroughly clean doves, rinse & pat dry. Brush each with oil, then roll in


 crumb mixture, patting in crumbs & covering each bird as completely as


 possible. Place a rack in a roasting pan large enough to hold birds with


 room for air circulation around each. Pour wine into bottom of pan, then


 place birds on rack. Cover & roast 2 hours, basting frequently, until doves


 are tender, wiggle thigh joint to test (it should move easily). Watch level


 of wine; if wine evaporates, add more as needed during roasting. Serve


 whole. Makes 6 servings.


 


 From the ,
by Jane Butel, ISBN 0-89586-646-3


 (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.