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Caribe-Coated Roast Doves
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.
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