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Doves in Wine Sauce

10 Doves
1 c Burgundy wine
1 ts Vinegar
1 tb Sugar
2 Cloves garlic; minced
1 tb Celery salt
1/2 c Flour
1/4 c Cooking oil
1 c Fresh or canned mushrooms; sliced


Marinate doves overnight in first 4 ingredients. Drain & dry doves. Rub with celery salt & roll in flour. Saute in oil until brown. Drain off oil & add marinating sauce. Add additional wine to cover birds. Add mushrooms. Cover skillet & cook over low heat about 2 hours. Thicken sauce with a little flour & water paste if desired.


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